Description
Indulge in the deliciousness of Easter Sugar Cookie Cake! Discover a sweet treat to enjoy this holiday season. Try it today!
Ingredients
Scale
- ¾ cup (170g) unsalted 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
- 3 tablespoons (42g) unsalted butter (softened)
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons (15ml) heavy whipping cream or milk
Instructions
- Step 1: Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg