If you are searching for a show-stopping dessert that combines the comforting charm of a cookie with the festive spirit of spring, this Easter Cookie Cake Recipe is your new best friend. Imagine a giant, soft, chewy cookie bursting with chocolate chips and colorful pastel candies, all crowned with a sweet, colorful frosting and playful sprinkles. It’s a delightful centerpiece perfect for Easter celebrations or any time you want to brighten up your dessert table with a treat that’s as fun to make as it is to eat. Whether you slice it up for a party or savor a piece with your afternoon coffee, this cookie cake is guaranteed to spread smiles and warm memories.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to whip up this irresistible Easter cookie cake. Each one plays an important role: from the rich butter that creates a soft texture, to the pastel M&M’s that add a burst of color and festive flair. You’ll love how easy and satisfying it is to bring these ingredients together into something truly special.
- 1 cup (230g) unsalted butter, softened: Provides the rich, tender crumb foundation your cookie cake needs.
- 1 cup (200g) brown sugar: Adds a deep, caramel sweetness and moisture to keep the cake chewy.
- ½ cup (100g) granulated sugar: Balances sweetness and helps create the perfect cookie crust.
- 2 large eggs: Bind the ingredients and contribute to a soft texture.
- 2 tsp vanilla extract: Infuses warm, aromatic flavor that enhances every bite.
- 2 ½ cups (310g) all-purpose flour: The structure-builder for your cookie cake, giving it just the right density.
- 1 tsp baking soda: Encourages slight rise and lightness without sacrificing chewiness.
- ½ tsp salt: Balances sweetness and intensifies flavor.
- 1 cup (175g) chocolate chips: Melty chocolate pockets for an irresistible treat.
- 1 cup (150g) pastel-colored M&M’s or candy-coated chocolate eggs: Add a festive pop of color and crunchy texture.
- ½ cup (115g) butter, softened (for frosting): Creates a creamy base that blends beautifully with powdered sugar.
- 2 cups (240g) powdered sugar: Sweetens and thickens the frosting for decorating.
- 1-2 tbsp milk: Helps achieve the perfect frosting consistency.
- ½ tsp vanilla extract: Adds extra flavor depth to the frosting.
- Food coloring (pink, yellow, blue, or green): Brings that fun Easter palette to life in your frosting.
- Easter sprinkles and extra candies: For the final festive embellishment that makes this cookie cake party-ready.
How to Make Easter Cookie Cake Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Next, grease a 9-inch or 10-inch round cake pan, then line it with parchment paper to ensure your cookie cake releases easily once baked. This simple prep step helps everything go smoothly and keeps your cookie cake perfectly shaped.
Step 2: Make the Cookie Dough
In a large bowl, beat together the softened butter with both brown and granulated sugars until the mixture is fluffy and light. This aeration is key for that soft, tender texture we all love. Add eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract which will fill your batter with comforting aroma.
Step 3: Incorporate the Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually blend these dry ingredients into the wet butter and sugar mix, mixing just until combined—over-mixing can make the cookie tough, so keep it gentle and intentional.
Step 4: Fold in the Festive Mix-Ins
Now for the fun part: fold in the chocolate chips and pastel-colored M&M’s, but keep some candies aside to sprinkle on top before baking. These candies bring not only bursts of flavor but also that signature Easter visual charm.
Step 5: Bake the Cookie Cake
Press the cookie dough evenly into the prepared pan, creating a smooth surface. Scatter the reserved candies on top for a vibrant finish. Bake for 20 to 25 minutes until the edges are golden brown and the center is set but still soft. Once out of the oven, let the cookie cake cool completely in the pan—this helps it firm up and makes decorating a breeze.
Step 6: Make the Frosting (Optional But Highly Recommended)
While your cookie cake cools, beat the softened butter until creamy. Add powdered sugar gradually, along with vanilla extract and milk, adjusting until you reach a smooth, pipeable consistency. Divide the frosting into small bowls and tint each with different food coloring to get an uplifting Easter palette of pinks, blues, yellows, or greens.
Step 7: Decorate & Serve Your Easter Cookie Cake Recipe
Pipe the vibrant frosting around the edges or create delightful swirls and patterns. Sprinkle on festive Easter sprinkles and top with extra candies for that final burst of fun and texture. Then slice into 10 to 12 generous pieces and watch the smiles bloom around your table!
How to Serve Easter Cookie Cake Recipe
Garnishes
Decorating your Easter cookie cake with colorful sprinkles, extra candy-coated chocolates, or even small edible flowers can turn a delicious cake into a visual delight. These garnishes add texture and that signature festive flair that will have guests reaching for seconds.
Side Dishes
Serve this cookie cake alongside light, fresh sides to balance its richness. Think fresh fruit salad, chilled lemon-infused water, or even a scoop of vanilla ice cream to add a creamy contrast to every bite.
Creative Ways to Present
Try presenting your Easter cookie cake as part of a dessert platter with mini cupcakes and pastel macarons for an extra special holiday display. You can also cut it into fun shapes using cookie cutters or place it on a vibrant cake stand surrounded by fresh spring flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once sliced, store any leftover Easter cookie cake covered tightly with plastic wrap or in an airtight container at room temperature. It will keep fresh and chewy for up to 3 days, perfect for enjoying as a quick snack or dessert later on.
Freezing
If you want to make this cookie cake ahead of time, you can freeze it wrapped securely in plastic wrap and then foil for up to 2 months. Thaw it in the refrigerator overnight before decorating or serving to maintain freshness and texture.
Reheating
Warm leftover slices briefly in the microwave for about 10 to 15 seconds to revive that just-baked warmth without losing the cookie’s beloved chew. Avoid overheating, which can dry it out.
FAQs
Can I make this Easter cookie cake gluten-free?
Absolutely! Substitute the all-purpose flour with a good-quality gluten-free flour blend that can be used cup-for-cup. Just be sure to check that your candy toppings and chocolate chips are gluten-free as well.
What if I don’t have pastel M&M’s? Can I use other candies?
Definitely! You can swap pastel M&M’s for any small candy-coated chocolates or colorful sprinkles that fit the festive vibe. Jelly beans or mini chocolate eggs also make great alternatives.
Is the frosting necessary?
The frosting is optional but really elevates the visual appeal and adds a creamy contrast to the cookie’s chewy texture. If you prefer, you can enjoy the cookie cake plain or with a light dusting of powdered sugar.
How can I make the cake more moist?
Ensure not to overbake your cookie cake; pull it out once the edges are golden and the center looks set but still soft. Using brown sugar, as in this recipe, adds moisture and chewiness naturally.
Can I double this recipe for a larger cake?
Yes, doubling is possible but you’ll want to bake in a larger or multiple pans and adjust baking time accordingly. Keep a close eye on the bake to prevent drying out, testing for doneness with a toothpick.
Final Thoughts
This Easter Cookie Cake Recipe has become one of my absolute favorites to share because it brings together joyful colors, nostalgic flavors, and an uplifting spirit that no other dessert quite captures. It’s perfect for celebrating spring with friends and family, and there is something so satisfying about biting into a giant cookie that looks as festive as it tastes. Give it a try—you might just discover your new holiday tradition!
Print
Easter Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easter Cookie Cake recipe is a delightful twist on traditional cookies, baked in a round cake pan and decorated with colorful pastel candies and frosting. Perfect for spring celebrations, this cookie cake combines chocolate chips and candy-coated chocolates for a festive, fun dessert that slices like a cake but tastes like everyone’s favorite cookie.
Ingredients
Cookie Dough
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (175g) chocolate chips
- 1 cup (150g) pastel-colored M&M’s or candy-coated chocolate eggs (plus extra for topping)
Frosting (Optional)
- ½ cup (115g) butter, softened
- 2 cups (240g) powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Food coloring (pink, yellow, blue, or green)
- Easter sprinkles and extra candies for decoration
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9-inch or 10-inch round cake pan with parchment paper to prevent sticking.
- Make the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture into the wet ingredients, mixing until just combined.
- Fold in Candies: Gently fold in the chocolate chips and pastel-colored M&M’s or candy-coated chocolate eggs, reserving some candies for topping later.
- Bake the Cookie Cake: Press the cookie dough evenly into the prepared cake pan. Sprinkle the reserved candies on top for a colorful finish. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. Allow to cool completely in the pan.
- Make the Frosting (Optional): Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and 1-2 tablespoons of milk, beating until smooth. Adjust the milk amount to reach your desired frosting consistency. Divide the frosting into separate bowls and color each with different food coloring as desired.
- Decorate & Serve: Once the cookie cake is completely cool, pipe or spread the colored frosting around the edges. Decorate with Easter sprinkles and extra candy-coated chocolates. Slice into 10-12 pieces and enjoy this festive dessert!
Notes
- Allow the cookie cake to cool fully before frosting to prevent melting.
- Use a sharp knife or a cake slicer to cut even slices.
- You can substitute pastel-colored candies with any seasonal candy you prefer.
- Store leftover cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- The frosting is optional; the cookie cake is delicious on its own or with a simple dusting of powdered sugar.
