Funfetti Cookie Dough Pie
Skillet cookie meets cookie cake in this rainbow-colored vanilla treat. This easy cookie dough pie magnifies the chewy center and crunchy edges of your the sprinkle-filled favorites, and finishes with plenty of rainbow buttercream frosting.
Servings 10 slices
Calories 461kcal
Ingredients
Skillet Cookie
- ½ Cup Butter room temperature
- ¾ Cup Granulated Sugar
- ¼ Cup Brown sugar
- 2 Eggs room temperature
- 1 tsp Vanilla Extract
- ¼ tsp Almond Extract
- 1 Tbsp Lemon Juice
- 1 ¾ Cup All-purpose flour
- ¼ Cup Cornstarch
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ Cup Rainbow Sprinkles jimmies style, plus more for decorating
Rainbow Buttercream
- ½ Cup Butter
- 2 Cups Confectioner's Sugar
- ½ tsp Vanilla Extract
- ¼ tsp Almond Extract
- 3 Tbsp Heavy Cream
- Gel Food Coloring as desired
Instructions
Skillet Cookie
- Preheat the oven to 350°F with a rack in the center. Set aside a well seasoned (or greased) cast iron skillet.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter under sugar on medium-low speed until fluffy, about 2 minutes. Add in the eggs, both extracts, and the lemon juice, and continue mixing until smooth and combined.
- Meanwhile, in a medium bowl, add the flour, cornstarch, baking soda, salt, and rainbow sprinkles. Whisk until thoroughly combined. Then add the dry ingredients into the mixer bowl, and mix on low until just combined, less than a minute.
- Press the cookie dough into the prepared skillet, using the heel of your hand to even it out.
- Bake for 15-20 minutes, until the cookie appears dry on the edges and about an inch in toward the center, but still somewhat gooey in the middle. This will be fairly doughy, so for a more cooked skillet cookie, leave it in the oven for an extra 5 minutes.
- Let the cookie cool in the pan on top of a trivet or cooling rack.
Rainbow Buttercream
- While the cookie is cooling, add the butter to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium until lightened in color and fluffed in texture, about 5 minutes.
- Add in the sugar ½ cup at a time, thoroughly mixing it in with each batch, and using a silicone spatula to scrape down the sides of the bowl to fully incorporate. With last batch of sugar, also add the heavy cream and extracts, and mix until smooth and combined.
- Place a star tip in a piping bag, and place it upside in a sturdy and tall cup, folding the top edge over the side of the cup. Add drops of food coloring to the piping bag, allowing it to run down the bag. Then fill the bag with frosting.
- Pipe the frosting onto the cooled cookie in whatever pattern you desire. The colors from the food coloring will randomly mix together and form a tie dye effect. Add additional sprinkles if desired
- Cut the cookie pie into slices and serve, or eat it right out of the skillet. You can cover the entire cookie pie or individual pieces tightly with plastic wrap once the frosting crusts over, and store at room temperature for 2-3 days.
Notes
- For the frosting, I used two evenly distributed drops each of yellow, green, and red food coloring to match the colors included in my rainbow sprinkles mix. If you use different sprinkles, you may want to coordinate different colors.
- If the food dye doesn't drip down the sides of the piping bag, you can use a toothpick to help guide it. There should be colored stripes around the bag before filling it with frosting.