4th of July Cookie Cake

Preheat the oven to 375°F (190°C). Spray a 9-inch pie plate with nonstick baking spray.

Mix the Cookie Dough:

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.

Add the egg and vanilla extract, beating well to combine.

Gradually mix in the flour, cornstarch, baking soda, and salt until a soft dough forms.

Stir in the chocolate chips, mini M&M’s, and sprinkles until evenly distributed.

Bake the Cookie Cake:

Spread the dough evenly in the prepared pie plate.

Bake for 17-18 minutes or until the edges are lightly browned and the center is set.

Remove from the oven and let cool completely on a wire rack.

Prepare the Frosting:

In a small bowl, beat the 1/4 cup of softened butter, pinch of salt, and vanilla extract until creamy.

Gradually add the powdered sugar and heavy whipping cream, beating until the frosting is light and fluffy. Use a spatula occasionally to scrape down the sides of the bowl.

Decorate the Cookie Cake:

Once the cookie cake has cooled, transfer the frosting to a piping bag fitted with a 1M icing tip.

Pipe decorative swirls around the outer edge of the cookie cake.

Immediately sprinkle the frosted area with additional sprinkles to ensure they stick before the frosting sets.