Imagine biting into a soft, chewy, and colorful treat crafted just for the spring celebration — that’s what this Easter Cookie Cake Recipe delivers with every forkful. It’s not your ordinary cookie but a delightful cake-sized masterpiece dotted with festive M&M Easter chocolates, Cadbury Easter Eggs, and rainbow sprinkles that make it truly pop. Whether you’re hosting a family gathering or looking for that perfect centerpiece dessert, this Easter Cookie Cake Recipe is sure to bring joy and a little magic to your holiday table.
Ingredients You’ll Need
The beauty of this Easter Cookie Cake Recipe lies not only in its festive flair but also in its simple, essential ingredients that come together perfectly for texture, taste, and color. Each component adds something unique—from the rich, soft butter to the burst of chocolaty sweetness, all harmonizing in one delicious creation.
- 1/2 cup unsalted butter (softened): Provides a creamy base that keeps the cookie cake tender and rich.
- 3/4 cup sugar: Sweetens the batter while helping to achieve that perfect golden crust.
- 1 egg: Acts as a binder and adds moisture for a soft crumb.
- 1 egg yolk: Adds extra richness and helps with the cake’s tender texture.
- 2 teaspoons vanilla extract: Infuses a warm, inviting aroma and flavor.
- 1 1/2 cups all-purpose flour: The foundation that creates structure and softness.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1 teaspoon baking powder: Helps the cookie cake rise gently for a light bite.
- 1/2 teaspoon baking soda: Adds subtle lift and tenderness.
- 1 1/2 teaspoon cornstarch: Ensures a smooth, melt-in-your-mouth texture.
- 1/2 cup M&M Easter Egg Chocolate: Brings bursts of colorful, melty chocolate joy.
- 1/4 cup Cadbury Easter Eggs: Adds creamy, crunchy candy pieces that complement perfectly.
- 1/4 cup rainbow sprinkles: Provides festive color and a slight crunch.
- 1/2 cup unsalted butter (softened) [for frosting]: Creates a luscious base for the cookie cake frosting.
- 1 1/2 cup powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1 teaspoon vanilla extract [for frosting]: Gives a lovely aromatic finish to the frosting.
- 2-4 tablespoons heavy whipping cream: Adjusts the frosting’s smoothness for easy spreading.
- Easter sprinkles: Perfect for decorating and adding that whimsical touch on top.
How to Make Easter Cookie Cake Recipe
Step 1: Prepare the Cookie Batter
Start by creaming the softened butter and sugar together until the mixture is light and fluffy—that’s the secret to a tender, melt-in-your-mouth texture. Next, beat in the egg and extra egg yolk, followed by the vanilla extract so the flavor begins to deepen early on. In a separate bowl, whisk your flour, salt, baking powder, baking soda, and cornstarch, then gradually add those dry ingredients to the wet mixture. Stir just until combined to avoid overmixing, which can make the cookie tough.
Step 2: Add the Festive Mix-ins
Fold in the M&M Easter Chocolates, Cadbury Easter Eggs broken into chunks, and rainbow sprinkles gently but thoroughly. These mix-ins are what make this Easter Cookie Cake Recipe so special — they bring in texture, sweetness, and of course, that signature pop of holiday color!
Step 3: Bake to Perfection
Pour your batter into a greased or parchment-lined round cake pan, smoothing the top for even baking. Bake at 350°F for about 20 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Let your cookie cake cool completely in the pan to ensure it sets perfectly.
Step 4: Whip Up the Frosting
While your cookie cake cools, combine the softened butter, powdered sugar, and vanilla extract in a bowl. Slowly add heavy whipping cream a tablespoon at a time, beating until fluffy and spreadable. This frosting is both sweet and silky, a perfect complement for the cookie cake’s buttery richness.
Step 5: Decorate Your Easter Cookie Cake Recipe
Spread your frosting evenly over the cooled cookie cake and finish with an extra shower of Easter sprinkles on top for that festive sparkle. It doesn’t just taste amazing — it looks like a celebration on a plate!
How to Serve Easter Cookie Cake Recipe
Garnishes
Besides the sprinkles already baked in and sprinkled on top, fresh pastel-colored candies, edible flowers, or mini chocolate eggs make fantastic garnishes. They add an elegant yet playful touch, perfect for an Easter table centerpiece.
Side Dishes
Pair this sweet treat with light and refreshing sides such as a fruit salad with berries and kiwi or a delicate citrus sorbet. These fresh flavors help balance the richness of the cookie cake and keep the Easter brunch feeling bright and lively.
Creative Ways to Present
For a magical presentation, serve your Easter Cookie Cake Recipe on a colorful cake stand surrounded by Easter grass and mini eggs. Or slice it into bars for a grab-and-go party dessert, wrapped in clear cellophane with pastel ribbons for sweet favors guests will adore.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your cookie cake tightly with plastic wrap and store it at room temperature for up to 3 days. The cake stays moist and the frosting soft, making each next slice just as delightful as the first.
Freezing
If you want to make this Easter Cookie Cake Recipe ahead of time, it freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months; just thaw overnight in the fridge before serving.
Reheating
For a freshly baked feel, gently warm slices in the microwave for 10-15 seconds. This softens the cookie edges and slightly melts the chocolate pieces, bringing that fresh-baked joy back to life.
FAQs
Can I use other types of candy instead of M&M and Cadbury Eggs?
Absolutely! Feel free to swap in your favorite colorful chocolates or candies that fit the Easter theme. Just avoid anything that might melt too quickly or make the batter overly wet.
Is this recipe suitable for kids to help make?
Yes! Kids will love stirring in the sprinkles and candies and decorating the frosting. Just oversee the baking step for safety and enjoy the fun together.
How do I make sure the cookie cake stays soft and chewy?
Don’t overbake it! Keep a close eye towards the end of baking to pull it out as soon as the edges are done and the center still looks slightly underbaked. It will continue to set as it cools.
Can I make this recipe gluten-free?
With some adjustments, yes. Substitute a gluten-free all-purpose baking flour blend that includes xanthan gum to ensure structure. The texture might differ slightly but will still be delicious.
What is the best way to cut this cookie cake for serving?
Use a sharp serrated knife and cut gently in a sawing motion to keep slices neat, especially with candy chunks inside. Wiping the knife clean between cuts also helps maintain neat slices.
Final Thoughts
This Easter Cookie Cake Recipe is hands down a favorite for bringing color, sweetness, and smiles to any spring celebration. Its combination of simple ingredients transformed into a stunning centerpiece treat makes it just irresistible. Give it a try, and watch it become a new tradition in your Easter festivities!
Print
Easter Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Easter Cookie Cake combines the classic flavors of a soft sugar cookie with festive Easter candies and colorful sprinkles. Topped with a creamy vanilla frosting and decorated with holiday-themed sprinkles, this cake is perfect for celebrating Easter with family and friends.
Ingredients
Cookie Cake
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1/2 cup M&M Easter Egg Chocolate
- 1/4 cup Cadbury Easter Eggs, chopped
- 1/4 cup rainbow sprinkles
Frosting
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons heavy whipping cream
- Easter sprinkles for decorating
Instructions
- Prepare the dough: In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup sugar until light and fluffy. Beat in 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons cornstarch. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add candies and sprinkles: Fold in 1/2 cup M&M Easter Egg chocolates, 1/4 cup chopped Cadbury Easter Eggs, and 1/4 cup rainbow sprinkles evenly into the dough.
- Shape and bake: Preheat the oven to 350°F (175°C). Spread the cookie dough evenly into a greased or parchment-lined round cake pan. Bake for 18-20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the cookie cake to cool completely in the pan on a wire rack.
- Make the frosting: In a medium bowl, beat 1/2 cup softened butter until creamy. Gradually add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract. Slowly add 2 to 4 tablespoons of heavy whipping cream, mixing until the frosting reaches a spreadable consistency.
- Frost and decorate: Once the cookie cake has cooled completely, spread the frosting evenly over the top. Decorate with Easter-themed sprinkles as desired. Slice and serve.
Notes
- For best results, use room temperature butter for both the dough and frosting.
- You can substitute Cadbury Easter Eggs with any other small chocolate candy of your choice.
- Be careful not to overbake the cookie cake to keep it soft and chewy.
- The frosting consistency can be adjusted by adding more or less heavy cream depending on your preference.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
