A cookie the size of a cake!?? HELL YEAH! I LOVEEEE a sprinkle cookie – really I love anything with sprinkles.

INGREDIENTS 

COOKIE

1/2 cup unsalted butter or margarine, softened to room temp (I used @earthbalance) 

3/4 cup cane or granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

1 1/2 cups all-purpose flour, gluten-free flour mix (I haven’t tried yet with almond/oat flour but next time I will!)

1/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cornstarch

1/2 cup white chocolate chips

1/4 cup rainbow sprinkles 

CREAM CHEESE FROSTING

1/2 cup unsalted butter or earth balance, softened to room temp

1/4 cup cream cheese, softened to room temp

2 cups icing/powdered  sugar
1 tsp vanilla extract

1/8 tsp salt

Optional: extra sprinkles to add in frosting and as topping 

INSTRUCTIONS

  1. Preheat oven to 350°F. Line and spray an 8 or 9-inch cake/pie pan with non stick spray. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter for about 1 minute. Once smooths add the sugar and mix until fluffy and light in colour. Add in egg, egg yolk and vanilla. Scrape down the sides if needed.
  3. In a separate bowl, mix the flour, salt, baking powder, baking soda, and cornstarch. Add flour mix into butter mixture slowly. Mix until combine. Batter will be thick like cookie dough. Once combined, fold in the white chocolate chips and sprinkles.
  4. Press the cookie dough evenly into the prepared pan, I use a spatula to help press it down. Bake for 20-25 minutes or until very lightly browned on top. Do not overcook – it is better to under bake and it will set up as it cools. The centre will sink slightly as it cools. 
  5. Frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese until creamy – about 2 minutes. Add the icing sugar and vanilla, on low speed. Once incorporated, raise speed and beat for 3 minutes. Add more icing sugar if you want the frosting to be thicker. 
  6. Frost the cake once completely cooled. Store in the fridge for up to 5 days – I actually like the texture best when its cold!

Enjoy

Xo

A