Easter Sugar Cookie Cake Recipe

Easter Sugar Cookie Cake Recipe – this easy sugar cookie recipe is filled with spring M&Ms and sprinkles and baked in a cake pan. Make an easy frosting and you have the perfect spring cookie cake!

 

Print

Easter Sugar Cookie Cake Recipe

Easter Sugar Cookie Cake Recipe – this easy sugar cookie recipe is filled with spring M&Ms and sprinkles and baked in a cake pan. Make an easy frosting and you have the perfect spring cookie cake!

  • Author: Arleena Young
  • Prep Time: 30 Mins
  • Cook Time: 30 Mins
  • Total Time: 1 Hour
  • Yield: 8-10 Servings 1x
Scale

Ingredients

For the Cookie Cake:
3/4 cup unsalted Challenge butter softened
3/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 cups all purpose flour
1 cup M&Ms Use spring colored M&Ms
1/2 cup Easter sprinkles

For the frosting:
3 tablespoons unsalted butter softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons heavy whipping cream or milk

Instructions

  1. Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
  2. Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
  3. Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
  4. Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
  5. To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
  6. Store loosely covered for up to 2 days.

Recipe by: crazyforcrust.com

Leave a Reply

Your email address will not be published.

Clîck (2X) Tö Clöse