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4.75 from 20 votes

Sugar Cookie Cake Recipe

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 641kcal
Author: Dorothy Kern
Cost: 6


For the Cookie Cake:

  • ¾ cup (170g) unsalted Challenge butter , softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 2 cups (248g) all purpose flour
  • 1 cup (220g) M&Ms Use spring colored M&Ms
  • ½ cup (78g) Easter sprinkles

For the frosting:

  • 3 tablespoons (42g) unsalted butter softened
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 2 tablespoons (15ml) 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.
  • Cake can be frozen for up to 3 months.
  • Works with any color M&Ms and any color sprinkles!
  • Add 1/2 teaspoon almond extract for more flavor.
  • These can also be baked in a 9x13-inch pan for sugar cookie bars.


Serving: 1serving | Calories: 641kcal | Carbohydrates: 89g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 3202mg | Fiber: 2g | Sugar: 58g