This Easter Cookie Cake is a soft, chewy, and festive dessert that’s perfect for Easter celebrations, spring birthdays, or family gatherings! Made with a buttery cookie base, pastel-colored candies, and a rich frosting border, this dessert is easy to make and a fun alternative to traditional cakes.
The best part? No rolling or chilling required—just mix, bake, and decorate!
Ingredients for Easter Cookie Cake
For the Cookie Cake:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pastel-colored M&M’s or mini eggs
- ½ cup white chocolate chips
For the Frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pastel food coloring (pink, blue, yellow, or purple)
Optional Decorations:
- Easter sprinkles
- Extra pastel M&M’s or mini eggs
- Piping bag with star tip for frosting
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- 9-inch round cake pan or springform pan
- Spatula
- Piping bag & decorating tip
Step-by-Step Instructions
1. Make the Cookie Dough
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
- Fold in pastel M&M’s and white chocolate chips.
2. Bake the Cookie Cake
- Spread the cookie dough evenly in the prepared cake pan.
- Bake for 22-25 minutes, until golden brown but still soft in the center.
- Let cool completely before frosting.
3. Make the Buttercream Frosting
- Beat butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and heavy cream, mixing until fluffy.
- Divide into bowls and tint with pastel food coloring.
4. Decorate the Easter Cookie Cake
- Use a piping bag with a star tip to pipe a frosting border around the edge.
- Decorate with Easter sprinkles and extra M&M’s.
- Slice and enjoy this fun and festive treat!
Expert Tips for the Best Easter Cookie Cake
Slightly underbake the cookie – Keeps it soft and chewy.
Cool completely before frosting – Prevents melting.
Use gel food coloring – Produces vibrant pastel shades.
Common Mistakes to Avoid
Overbaking the cookie cake – It will firm up as it cools.
Not pressing dough evenly into the pan – Results in uneven baking.
Using too much food coloring – A little goes a long way!
Serving and Presentation Ideas
- Serve on a festive Easter platter.
- Garnish with bunny-shaped candies or edible glitter.
- Pair with a scoop of vanilla or strawberry ice cream.
How to Store & Make Ahead
Storage:
- Store in an airtight container at room temperature for 3 days.
- Refrigerate for up to 5 days (bring to room temp before serving).
Make Ahead Tip:
- Bake the cookie cake a day ahead, then decorate before serving.
Freezing:
- Freeze unfrosted cookie cake for up to 2 months.
- Thaw overnight before decorating.
Variations and Substitutions
- Make it gluten-free – Use a 1:1 gluten-free flour blend.
- Try different mix-ins – Use mini marshmallows, chopped nuts, or toffee bits.
- Make it chocolatey – Add ¼ cup cocoa powder to the dough.
What to Serve with Easter Cookie Cake
- A refreshing berry fruit salad
- Easter-themed sugar cookies
- A pastel milkshake or lemonade
Frequently Asked Questions (FAQ)
Can I use store-bought cookie dough?
Yes! Just press it into a pan and bake as directed.
How do I keep my cookie cake from drying out?
Don’t overbake, and store in an airtight container.
Can I make this without frosting?
Absolutely! It’s delicious on its own or with a dusting of powdered sugar.
Conclusion
This Easter Cookie Cake is a soft, chewy, and festive dessert that’s perfect for celebrating Easter! With pastel-colored candies, buttery cookie dough, and a fluffy frosting border, it’s easy to make and guaranteed to impress.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more fun and delicious holiday desserts!
Calories Per Serving
Approximate Calories: 350 kcal per slice (based on 10 servings).
- Preparation Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serves: 10
Easter Cookie Cake – Soft, Chewy & Festive!
- Total Time: 35
- Yield: 10 1x
Description
This Easter Cookie Cake is a soft and chewy giant cookie, decorated with pastel M&M’s and frosting! The perfect festive Easter dessert!
Ingredients
For the Cookie Cake:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pastel-colored M&M’s or mini eggs
- ½ cup white chocolate chips
For the Frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pastel food coloring (pink, blue, yellow, or purple)
Optional Decorations:
- Easter sprinkles
- Extra pastel M&M’s or mini eggs
- Piping bag with star tip for frosting
Instructions
1. Make the Cookie Dough
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
- Fold in pastel M&M’s and white chocolate chips.
2. Bake the Cookie Cake
- Spread the cookie dough evenly in the prepared cake pan.
- Bake for 22-25 minutes, until golden brown but still soft in the center.
- Let cool completely before frosting.
3. Make the Buttercream Frosting
- Beat butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and heavy cream, mixing until fluffy.
- Divide into bowls and tint with pastel food coloring.
4. Decorate the Easter Cookie Cake
- Use a piping bag with a star tip to pipe a frosting border around the edge.
- Decorate with Easter sprinkles and extra M&M’s.
- Slice and enjoy this fun and festive treat!
Notes
✔ Slightly underbake the cookie – Keeps it soft and chewy.
✔ Cool completely before frosting – Prevents melting.
✔ Use gel food coloring – Produces vibrant pastel shades.
- Prep Time: 10
- Cook Time: 25
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 10
- Calories: 350
