Funfetti Sugar Cookie Pie

Are you looking for a super fun and scrumptious treat for you and the kids? Notice that I said you and the kids…I think I single-handedly ate about four slices of this pie. Too bad kids…too bad. 😉

We only allow the kids to have dessert on the weekends, and they usually just grab something sweet out of the pantry—maybe a handful of chocolate chips or a few pieces of Dad’s taffy (he loves the taffy!). Instead of those small little treats, I got an itch for something big, soft, chewy, sweet, and fun, so we made this cookie pie as an extra-special treat. And extra-special it was!

Zachary, who doesn’t often like “traditional” desserts (I mean the boy ate a bottle of sprinkles for crying out loud—a whole stinking bottle 🙂 ) LOVED this cookie pie! He ate two slices and then asked for another!

So—the sprinkles—I’m sure you’re wondering?!?! I have two storage medium totes full of various types of sprinkles (don’t judge). I’ve got different colors, different sizes, different themes—you name it, I’ve probably got it! It’s fun having all of these sprinkles, but where does one store two medium totes of sprinkles? Well, I found a spot in the basement. We’ve got a corner of our basement that I made into a small office, so I’ve been storing the totes in there. When I went down to grab something, my top tote was sitting askew, the lid ajar, and there was a trail of sprinkles across the carpet. Yep…a trail. After some searching (albeit not a very long search), I found an empty container and a little boy with a bright red tongue and an upset tummy! Lesson learned buddy. Lesson learned.

Alright—back to the cookie pie! Like I said, Z loved it (maybe because of the sprinkles? 😉 ), and the other kids inhaled it too! It was super warm out when I took the pictures, so my frosting got a little melty, but it didn’t affect the scrumptiousness!  I really think that the whole thing lasted about 15 minutes…tops…maybe it was the sprinkles or maybe it was just that good.

What’s your favorite use for sprinkles?

 

 

• Difficulty: easy
• Print

Cookie Ingredients:

• 1/2 cup Earth Balance butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 flax eggs
• 2 teaspoons vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 2/3 cup (120g) white chocolate chips
• 1/2 cup (80g) rainbow sprinkles (not nonpareils)*

Vanilla Frosting:

• 1/2 cup Earth Balance butter, softened to room temperature
• 1 and 3/4 cups confectioners’ sugar
• 2 Tablespoons almond milk
• 1 teaspoon vanilla extract
• salt, to taste
• extra sprinkles for decorating on top

Directions:

Preheat oven to 350F degrees. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

With a mixer, cream the softened butter for about 1 minute on medium speed. Once it is smooth, add the sugar on medium speed until fluffy and light in color. Beat in flax eggs and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want to slightly underbake the cookie so that it is extra soft in the center. Allow the cookie to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.

For the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, almond milk, and vanilla with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more almond milk if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Frost the cookie around the edges and a bit in the middle. Store cookie in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.