Description
A delightful Easter Cookie Cake bursting with colorful candies and sprinkles, perfect for spring celebrations. Soft butter cookie base topped with a creamy vanilla frosting and festive toppings makes this a fun and festive treat to share.
Ingredients
Scale
Cookie Dough
- 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 decoration
Instructions
- Prepare the cookie dough: In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup sugar until light and fluffy. Beat in 1 egg and 1 egg yolk, then stir in 2 teaspoons vanilla extract. 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 mix the dry ingredients into the wet mixture until just combined. Fold in 1/2 cup M&M Easter Egg Chocolate, 1/4 cup chopped Cadbury Easter Eggs, and 1/4 cup rainbow sprinkles for an extra festive touch.
- Bake the cookie cake: Preheat your oven to 350°F (175°C). Press the cookie dough evenly into a greased or parchment-lined 9-inch round cake pan. Bake for about 18-20 minutes or until the edges are lightly golden but the center is set. Remove from oven and let cool completely in the pan to ensure the cookie cake stays soft and chewy inside.
- Make the frosting: While the cookie cools, cream together 1/2 cup softened unsalted butter and 1 1/2 cups powdered sugar until smooth and creamy. Stir in 1 teaspoon vanilla extract. Add 2 tablespoons of heavy whipping cream and beat until fluffy. If the frosting is too thick, add up to 2 more tablespoons of cream to reach desired spreading consistency.
- Frost and decorate: Once the cookie cake has cooled completely, spread the frosting evenly over the top using a spatula or butter knife. Sprinkle colorful Easter sprinkles on top to finish the festive look. Chill briefly if desired before slicing and serving. Enjoy this fun and celebratory dessert with family and friends!
Notes
- Allow the cookie cake to cool completely before frosting to prevent melting.
- Use room temperature butter for both dough and frosting to ensure smooth mixing.
- Feel free to substitute the Easter-themed candies for your favorite mix-ins.
- The frosting consistency can be adjusted with heavy cream for easier spreading or thicker coverage.
- Store leftovers in an airtight container at room temperature for up to 3 days.
