Easter Sugar Cookie Cake – 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!
I know most of you aren’t food bloggers, but when I looked at these photos I was so excited. They’re practically glowing with golden light; in other words, I find them perfect. Plus all the fun pastel Easter colors…I’m kind of majorly crushing on the pics.
I take enough photos now that you’d think obtaining this kind of light would be easy, but it’s totally not. I see other bloggers get the golden “perfect” look to their photos every single time, yet I feel like I only hit one out of the park every once in awhile. I’m not sure why, but I think it has something to do with the fact that I’m the farthest from a perfectionist. I mean, I want everything to be perfect but I’m too lazy to figure out how to get it there (or keep it there).
I had a hard time coming up with a fun Easter recipe this year. Other than carrot cake, coconut, lemon and brunch, I don’t make that much in the way of typical “Easter” food, probably because we don’t celebrate past the Easter Bunny and his annoying egg hunt. But I love cute Easter desserts and I especially love using all the fun holiday candies and sprinkles. I thought about making another pudding cookie and call them Easter Bunny Explosions or something, but realized that would be wrong, plus I’ve done tons of pudding cookies recently.
So, I settled on a cookie cake. An EASTER Sugar Cookie Cake that’s perfect for the kid’s bunny party or a family potluck, or even Easter brunch. (Isn’t Easter all about eating as much sugar as possible since you gave it up for Lent?)
This is such an easy sugar cookie recipe. There’s no chilling and it’s made all in one bowl. There isn’t even any rolling or scooping, because it’s a cookie cake; simply press it into a 9″ cake pan and bake until slightly golden. Once it cools, you can even add a frosting, or leave it plain. I’ve included a frosting recipe (it’s my favorite that I always use) but if you’re in a rush, just use a can of icing.
With as good as the Easter sugar cookie cake is, no one will notice the lack of frosting.
How to make an Easter Sugar Cookie Cake:
- I love using good quality butter for sugar cookies. After all, it’s a primary ingredient!
- You can make this for any holiday by swapping out the candy and sprinkles.
- Use egg shaped M&Ms or candies instead!
- Chocolate frosting would be good on this too!
- Don’t over bake this cookie cake – it tastes better when it’s not quite done out of the oven.
I wish I could do cute holiday-themed food all year. I just love all the colors! They make the pictures pop. And extra themed candy = better desserts!
Easter Sugar Cookie Cake
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
- Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
- 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.
- 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.
- 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.
- To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
- Store loosely covered for up to 2 days.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 16, 2017