Easter Sugar Cookie Cake

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!

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, coconutlemon 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.

Then I remembered how much I love sugar cookies, and how much I absolutely love sugar cookies with M&Ms inside. Adding the sprinkles to this Easter sugar cookie cake was just a bonus!

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!

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.

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 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!

Did you make this recipe?

Easter Sugar Cookie Cake

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!

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

 

Directions:

  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.
All images and text ©. 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.


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39 comments

  1. I love how pastel the outcome is – perfect for a girly party. Also can’t believe how close Easter is!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Oh yeah – the lighting in these photos is absolute perfection. I’m also too tired/lazy/etc. to try to find the right lighting for my photos. I love this cookie cake – it’s a fab way to showcase all that awesome spring and Easter candy!

  3. This is gorgeous and the lighting and colors are soooo pretty! The minute I opened the page I was like this is so pretty and I just smiled 🙂 Sometimes the lighting and color gods do smile down! I want the whole thing!

  4. hey girl- this looks amazing! yummy for my tummy!

  5. Beautiful pics! They actually glow. And I wish I had a piece RIGHT NOW!!! yum

  6. I don’t want to sound critical, but your first ingredient appears to be missing the word “butter”.
    This is coming from someone who must follow a recipe to a “T”, so forgive me. I just want to make sure the recipe is accurate before I attempt it. : )

  7. Love the pan idea. When I have tried, many, many times, to make cut out sugar cookies, I end up with blobs no matter how many of my friends show me who can make those gorgeous Christmas cut out ones. Cut out sugar cookies and me just are not friends. I was excited to see this post because I can make this! My son loves the bunny butt cakes and this would be a fun canvas to make a little bunny butt scene on with him. 🙂 Plus it has M&M’s which he LOVES, well those and Cadbury Mini Eggs. Win, Win all around for me! Thank you!

  8. You’re a fabulous photographer! And Omgosh brilliant Easter dessert idea! I could eat the whole thing I bet! :0)

  9. Oh my goodness! This looks amazing! I have a rather large group for Easter, do you think there is a way to make it work with a 9 x 13 pan?

  10. can I leave cream of tartar out of sugar cake

  11. Can I double the recipe and bake in a 13×9? It looks beautiful and delicious!

  12. Hi! I’m going to be attempting this for Easter. However, in the ingredients list, it calls for 2 tbsp of heavy whipping cream or milk. But in the actual directions, you say to add 1 teaspoon and then another. So I just want to double check for making it. Will I be needing 2 tablespoons or 2 teaspoons??? Thank you!

  13. Hi! Just curious if you think I could double the recipe and make a 2 layer “cake”…would it be hard to cut seeing as it’s cookie texture

  14. I don’t have cream of tarter can I use something else

  15. Do I need to put foil down or can I just do cooking spray?

  16. Hi, is there an alternate pan I could use for the Easter cookie cake, I do not have a 9inch round pan. Thank you

  17. Is it necessary to put cream of tartar is their any substitute ?

  18. Could I use a Springfield pan? If so, would you still use foil?

  19. I unfortunately don’t have a 9″ round cake pan. I have an 8″ cake pan and a 10″ springform, which would you recommend?

  20. A TABLEspoon of vanilla extract for real??? That seems like overkill – it’s over half the bottle! But I don’t want to mess with it if that’s really what you use…

  21. I made this and ended up using Hershey’s Eggs and Easter smartie combo as I couldn’t find those M&M’s. I also used a cheesecake pan buttered and it came out perfect. Thanks for the recipe!

  22. Big hit on my Easter buffet. I adapted to make it gluten-free, subbing King Arthur Measure for Measure GF flour. Required 25 minutes to bake, but still moist and tasty. Nice addition to the dessert options!

  23. Would you be able to do this on a pizza pan or 2-9″ cake pans?

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