Rainbow Sprinkles, Pink Frosting, and a Whole Lot of Fun

If a bakery-style sugar cookie and a pie had a baby, this would be it. It’s thick, soft, sweet, and topped with pink frosting and rainbow sprinkles. The filling is sugar cookie dough that bakes up golden and gooey in a pre-baked crust. Serve chilled, slice thick, and don’t skimp on the frosting!

Recipe Rundown

Why I Made This Pie

One of my all-time favorite desserts—hands down—is a classic sugar cookie with frosting. I’ve always loved that buttery, soft texture topped with creamy vanilla frosting and a good rainbow sprinkle crunch. And since I’m all about turning desserts into something with a twist, I thought… why not make it a pie?

What It Tastes Like

This pie is basically a mash-up of the best things:

• Buttery pie crust
• Soft, sweet sugar cookie filling
• Creamy vanilla frosting
• And lots of rainbow sprinkles

Every bite is sweet, rich, and loaded with texture. If you’re like me and obsessed with desserts that have a little crunch, a little softness, and a little creamy element—this will blow your mind. It’s like biting into the center of a sugar cookie, with a bonus crust.

Fun Ways to Customize

Once you’ve got the base down, the possibilities are endless:

• Chocolate Version – Use chocolate frosting and mix chocolate chips into the filling.
• Berry Twist – Make it with strawberry cookie dough and top it with whipped cream and fresh berries.
• Winter Peppermint – A peppermint sugar cookie filling with crushed candy canes and a swirl of white chocolate frosting.

Final Thoughts

Out of everything I baked this week (and I bake a lot), this sugar cookie pie wins. I’m picky when it comes to sweets, but this one seriously hit every note for me. And if you’re not in the mood to frost it? No problem. Just give it a little dusting of powdered sugar and call it a day. It’s still a 10/10.

FAQ

Can I make this pie ahead of time?
Yes! You can bake and frost the pie a day in advance. Just store it in the fridge and let it sit at room temp for 20–30 minutes before serving.

What type of pie crust works best?
A classic frozen or refrigerated crust that you pre-bake works perfectly. You can also use a graham cracker crust for a twist.

Can I skip the frosting?
Sure—but it really makes it taste like a bakery sugar cookie. You could also try a glaze or even just a dusting of powdered sugar instead.

Do I need to chill the dough before baking?
Nope! The filling goes straight into the crust—no chilling or rolling required. It’s basically a shortcut sugar cookie dream.

Can I freeze Sugar Cookie Pie?
You can freeze the unfrosted pie for up to 2 months. Just wrap it well and thaw before frosting and serving.

Sprinkle of Fun

If there’s one thing I’ve noticed as a baker is that everyone loves a cookie. This Sugar Cookie Pie is the perfect party move for those guests who want something sweet but different than cake. Serve it chilled and sliced like a big frosted cookie and add candles to match the sprinkles!

It’s also a fun swap for a going away party, baby shower, or even a “just because” celebration. Slice it up, serve it on bright plates, and watch people go from “wait, what is this?” to “can I have another piece?” 

Frosted Sugar Cookie Pie

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 pre-baked and cooled pie crust
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 large egg
• 1 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 1/2 cup sprinkles, divided

For the frosting

• 1 stick of salted butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream
• Pink food coloring

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the filling is smooth and thick like cookie dough.
6. Gently fold in half of the rainbow sprinkles.
7. Pour the sugar cookie filling into the pre-baked pie crust.
8. Bake the pie for 30-35 minutes or until the top is golden brown and the center is set but slightly soft, just like a cookie! *Note- the inside might crack a bit, but it’s okay because it will be covered with frosting.
9. Let the pie cool completely. Meanwhile, make the frosting. Beat the butter until smooth. Add in the powdered sugar, vanilla, and heavy cream and mix until smooth. Add drops of pink food coloring until you reach your desired shade.
10. Spread the frosting on top of the cooled pie and top with the rest of the rainbow sprinkles.