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With the weather starting to feel like spring, this Easter cookie cake is the perfect way to welcome spring. A soft and chewy sugar cookie with M&Ms and Easter themed sprinkles baked into a cake pan. And topped with creamy buttercream frosting is the perfect combination between a soft and chewy cookie served as a cake. This is great for Easter dinner, or for a fun spring themed dessert. You can refrigerate this cookie cake and eat it cold out of the fridge, or you can heat it up for a few seconds in the microwave to have a soft and warm cookie.
The cookie dough is made like a classic sugar cookie dough. With M&Ms and Easter themed sprinkles folded into the dough. The dough is then pressed into a 9-inch round cake pan and baked until the center comes out clean. Let the cookie cake cool completely before frosting. To make the frosting, beat softened butter with powdered sugar and vanilla extract. Add in the milk as needed to thin the frosting to a piping consistency. Place the frosting into a piping bag, or a large plastic bag with the tip cut off. Pipe the frosting onto the cookie cake and decorate.
Easter Cookie Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Easter sprinkles
- 1 cup M&Ms
Ingredients for Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- preheat oven to 350 F. Prepare a 9-inch round cake pan with non-stick cooking spray. In a medium bowl, whisk together flour, salt and baking soda.
- In a large bowl, beat softened butter and sugar together until fluffy. Beat in egg and vanilla extract until smooth. Add the flour mixture in two additions, beating after each addition until fully combined.
- Gently fold in sprinkles and M&Ms with a spatula. Spread the cookie dough into the prepared cake pan. Bake for 30-35 minutes, until it is clean in the center. Let cool completely.
- For the frosting, in a large bowl beat softened butter with powdered sugar, vanilla extract and milk. Add in more milk as needed to thin. Place the frosting into a piping bag and pipe frosting onto the cooled cookie cake.