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!
Servings 8 -10 servings
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.
Serving: 1/8 Slice of Cookie Cake | Calories: 641kcal | Carbohydrates: 89g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 3202mg | Fiber: 2g | Sugar: 58g