Easter Cookie Cake
This Easter Cookie Cake is a festive, soft sugar cookie layered with colorful icing and sprinkles, perfect for celebrating the holiday with a delightful twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup colorful Easter sprinkles
- 1 cup buttercream frosting, divided and tinted with pastel food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in egg, vanilla extract, and almond extract (if using).
- Gradually blend in dry ingredients until just combined.
- Fold in ½ cup of the colorful Easter sprinkles gently.
- Press dough evenly into prepared cake pan.
- Bake in preheated oven for 15–18 minutes or until edges are golden and center is set.
- Remove from oven and let cool completely in pan on a wire rack.
- Once cooled, spread tinted buttercream frosting over the cookie cake.
- Decorate with remaining sprinkles and additional frosting designs as desired.
- Slice and serve to enjoy a festive Easter treat!
Notes
For a fun twist, add chopped white chocolate or drizzle melted chocolate on top for extra sweetness and decoration.
Find it online: https://seasonedrecipe.com/easter-cookie-cake/