Description
A festive, chewy, and colorful Easter Sugar Cookie Cake packed with pastel M&Ms and sprinkles. This easy, one-bowl dessert is perfect for holiday gatherings and brings joy to every bite.
Ingredients
For the Cookie Cake:
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 cups (248g) all-purpose flour
- 1 cup (220g) pastel-colored M&Ms
- 1/2 cup (78g) Easter sprinkles
For the Frosting:
- 3 tablespoons (42g) unsalted butter, softened
- 1 1/2 cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons (15ml) heavy whipping cream or milk
Instructions
- Preheat & Prep: Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
- Mix the Dough: In a large bowl, beat butter and sugar until creamy. Add egg and vanilla, mixing well. Stir in baking soda, salt, and cream of tartar. Gradually mix in the flour.
- Add Mix-Ins: Fold in the M&Ms and sprinkles.
- Shape & Bake: Press dough evenly into the prepared cake pan. Add extra M&Ms on top. Bake for 19-22 minutes until edges are lightly golden. Let cool completely.
- Make the Frosting: Beat butter until smooth. Gradually add powdered sugar until crumbly. Mix in vanilla, salt, and heavy cream, beating until smooth and spreadable.
- Decorate: Use a piping bag with a 1M star tip to pipe frosting around the edges. Top with more M&Ms and sprinkles.
- Serve & Store: Store loosely covered at room temperature for up to 2 days or refrigerate if making ahead.
Notes
- The center will look slightly underbaked but will set as it cools.
- For a dairy-free version, use vegan butter and dairy-free chocolate candies.
- Can be frozen for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday, Easter