How do you keep a Sheet Pan Cookie Cake soft for a birthday party?

To keep your Sheet Pan Cookie Cake soft, bake it the day before and store it tightly wrapped at room temperature. Avoid refrigerating it, as cold air can dry it out. For extra moisture retention, place a slice of bread in the storage container—the bread will release moisture into the cake without affecting the flavor.

Can I decorate a Sheet Pan Cookie Cake without buttercream?

Absolutely. A Sheet Pan Cookie Cake can be decorated with whipped cream, chocolate ganache, or a drizzle of caramel or melted chocolate. You can also press colorful candies, sprinkles, or edible toppers directly into the cooled surface for a no-frosting option that’s still party-ready.

What’s the best way to cut a Sheet Pan Cookie Cake for kids’ parties?

For easy serving, let your Sheet Pan Cookie Cake cool completely, then use a sharp knife or pizza cutter. Cut into 2×2-inch squares for younger children or slightly larger portions for older guests. Wipe the blade clean between cuts for neat edges.

Sheet Pan Cookie Cake – 5 Fun Ideas for Kids Parties

Description

This Sheet Pan Cookie Cake (for Kids Birthday Parties) is a chewy, crowd-pleasing dessert that’s as fun to decorate as it is to eat. Baked in one pan, it’s perfect for serving a large group, easy to customize with colors and toppings, and ideal for making ahead of time. Whether you’re hosting at home or bringing it to a venue, this cookie cake will be the star of the celebration.

Ingredients

1 cup (226g) unsalted butter, melted
1 1/3 cups (267g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3 cups (398g) all-purpose flour
2 cups (350g) semi-sweet chocolate chips
1 cup colorful sprinkles (optional)
Vanilla buttercream for decorating (optional)
Assorted candies for topping (optional)

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Instructions

Preheat and Prep: Preheat oven to 350°F (177°C). Line a 13×18-inch sheet pan with parchment paper, leaving overhang for easy lifting.
Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, whisk until combined.
Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cornstarch, and salt. Fold into wet ingredients until just combined.
Add Mix-Ins: Stir in 1 1/2 cups of chocolate chips and optional sprinkles. Spread dough evenly in prepared pan and sprinkle remaining chocolate chips on top.
Bake: Bake for 14–16 minutes until edges are golden and center is just set. Do not overbake—cookie will continue to cook as it cools.
Cool and Decorate: Allow cookie cake to cool completely before decorating with buttercream and candies.
Serve: Slice into squares or fun shapes and serve to guests.

Notes

For softer texture, bake the cookie cake one day ahead and store tightly wrapped at room temperature. Customize colors and toppings to match your party theme. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American