Easter Cookie Cake might just be the easiest way to win big smiles without juggling a dozen trays of cookies. If you love soft sugar cookies but hate scooping dough forever, this is your shortcut. One pan, one big cookie, and all the fun of candy colors that make the table look festive. It’s the kind of dessert that feels homemade and special without being fussy. I’ve baked this for family brunch, a last minute egg hunt, and even a Tuesday when I needed a bright moment. If that sounds like the vibe you want, keep reading for my friendly, no stress guide.
Why You Must Make
If the words easy, colorful, and crowd-pleasing make your heart happy, this is your dessert. An Easter Cookie Cake is basically a giant sugar cookie baked in a single pan and decorated with pastel candies, sprinkles, and a swirl of frosting. It slices like a cake and eats like a cookie, which means it’s perfect for sharing and even better for kids who want a slice with their name on it.
You won’t need special techniques or a mixer that weighs a ton. The dough mixes fast, presses right into the pan, and bakes evenly into a soft center with lightly crisp edges. It’s forgiving too. Slightly underbaked? It’s gooey and amazing. Slightly overbaked? Add frosting and it’s still delicious. No stress.
Another reason I always make this: decorating is fun and personal. Toss on pastel M&M’s, mini chocolate eggs, or jelly beans. Pipe little rosettes or just do swoops and swirls. If your day is busy, keep it simple and it will still look festive.
Finally, it travels like a champ. Cover the pan, head to brunch, and lift it out right before serving. It’s portable, sliceable, and so much easier than balancing a tiered cake in the car.
“Tried this for our neighborhood egg hunt and it vanished in minutes. My son asked if we could make it again next weekend, so I’m calling that a win.”
How to Make Easter Cookie Cake
Tools You Need
Use a 9-inch or 10-inch springform pan, or a 9-inch metal cake pan lined with parchment. A hand mixer or stand mixer is helpful, but a sturdy spatula works too. You’ll also want a wire rack for cooling and a small offset spatula for frosting if you’re decorating.
- Prep the pan and oven: Heat oven to 350°F or 175°C. Grease your pan and line the bottom with parchment for easy release.
- Cream butter and sugar: Beat room temperature butter with granulated sugar until light and a bit fluffy, 2 to 3 minutes. Add an egg, an extra yolk for richness, and vanilla. Mix until smooth.
- Combine dry ingredients: Whisk flour, baking powder, a pinch of baking soda, and salt. Add to the wet mixture and stir just until no streaks of flour remain.
- Fold in goodies: Mix in a handful of chocolate chips or pastel candies, about 1 cup total. Save some for the top.
- Press and top: Press the dough evenly into the pan. Scatter a few candies on top and gently press so they stick.
- Bake: Bake 18 to 24 minutes, depending on your pan size and oven. Edges should be set and lightly golden. The center should look a touch soft. It will continue to cook as it cools.
- Cool and decorate: Cool in the pan 20 minutes, then run a thin knife around the edge and remove. Cool completely on a rack before frosting.
- Frost and finish: Pipe or spread frosting around the border, add sprinkles, more candy, and a few chocolate shavings if you’re feeling extra.
Decorating Ideas
Try a ring of buttercream, then nestle mini eggs on top. For a lighter finish, drizzle melted white chocolate and sprinkle with colored sugar. You can also tint the frosting a pale yellow or soft pink for spring. Keep it simple or go all out. Either way, it looks cheerful and festive without much effort.
Expert Tips
Soften your butter the right way: It should press in with a gentle thumbprint, not melt. Too soft and your cookie can spread and over-brown.
Watch the edges, not just the time: Ovens vary. Start checking at 18 minutes. The edges should be golden and the center just set. A slightly underbaked center gives that soft cookie texture everyone loves.
Don’t overmix: Mix dry ingredients in just until combined. Overmixing makes a tough cookie cake. Keep it tender by stopping as soon as you no longer see flour.
Line the pan: Parchment makes it easy to lift out and slice cleanly. If you use a springform pan, it also keeps anything from sticking to the base.
Chill if needed: If your kitchen is warm or the dough feels very soft, chill 15 minutes before pressing into the pan. The cookie will bake more evenly.
Flavor boosts: Add a teaspoon of almond extract for a bakery style vibe, or swap half the chocolate chips for white chocolate. Citrus more your thing? Rub lemon zest into the sugar before creaming for a fresh twist.
Make-Ahead and Storage
Wrap the cooled cookie cake tightly and keep at room temperature up to 2 days. If frosted, refrigerate and bring back to room temp before serving. You can also freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge, then decorate. For a quick head start, make the dough a day ahead and keep it covered in the fridge, then bake the morning of your event.
Ingredients in Sugar Cookie Dough
These simple pantry staples create a soft, buttery base that holds its shape and bakes up tender.
- Unsalted butter: 3/4 cup or 170 g, softened to room temp.
- Granulated sugar: 3/4 cup or 150 g, for sweetness and structure.
- Egg + egg yolk: 1 whole egg plus 1 extra yolk keeps it rich and chewy.
- Vanilla extract: 2 teaspoons for that classic sugar cookie flavor. Add 1/4 teaspoon almond extract if you love it.
- All-purpose flour: 2 cups or 240 g, spooned and leveled.
- Baking powder: 1 teaspoon for gentle lift.
- Baking soda: 1/4 teaspoon for a little spread and soft texture.
- Salt: 1/2 teaspoon to balance the sweetness.
- Mix-ins: 1 cup pastel candies, chocolate chips, or chopped mini eggs, plus extra for the top.
- Frosting: Optional vanilla buttercream or cream cheese frosting for decorating the border.
That’s the entire base for a perfect Easter Cookie Cake. Nothing complicated, just the classics done right.
Favorite Cookie Recipes
Once you make a giant cookie cake, you might get the itch for more cookie goodness. I rotate a few family favorites throughout spring and summer. A soft lemon sugar cookie with zest rubbed right into the sugar is a bright companion to the main dessert. If you like chocolate, a chewy double chocolate cookie with sea salt flakes is always a hit. For a party platter, I’ll add peanut butter cookies with crosshatch tops and a batch of snickerdoodles that puff, crackle, and smell like cinnamon heaven.
On holidays, I like to keep things colorful. Shortbread dipped in white chocolate and pastel sprinkles looks sweet without much work. And when I need something quick, small batches save me. Mix the dough in one bowl, scoop onto a parchment lined sheet, and you have warm cookies in 12 minutes. The beauty of a big cookie cake is that it anchors the dessert table, and the smaller cookies just fill in the gaps. If you want a theme, stick to pastels and vanilla-forward flavors so everything feels cohesive alongside the Easter Cookie Cake.
Common Questions
Can I use store-bought dough?
Yep. Press chilled sugar cookie dough into the pan, bake, and decorate. Homemade tastes richer, but this shortcut still works well.
What pan size works best?
A 9-inch round pan gives a thicker, softer middle. A 10-inch pan bakes a bit faster and gives thinner slices. Adjust bake time by a few minutes as needed.
How do I know it’s done?
Edges will be lightly golden and the center will look set but soft. If you gently tap the center, it should spring back a little, not feel raw.
Can I make this gluten free?
Use a 1:1 gluten free baking flour with xanthan gum. Check candies to ensure they’re gluten free too. Texture stays soft with a slight crumble, still delicious.
How should I slice and serve?
Let it cool completely, then use a sharp knife and clean between slices. Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
A Sweet Little Send-Off
With simple ingredients, minimal prep, and a whole lot of charm, the Easter Cookie Cake is the dessert I reach for when I want big reactions with little stress. It’s bright, cozy, and unfussy, which is exactly what holiday baking should feel like. I hope you try it, tweak it to your taste, and make it your own. If you bake it, tag me so I can cheer you on. Now grab that pan and let the sprinkles fly. 
Easter Cookie Cake
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and easy dessert that combines the joy of cookies and cake, decorated with colorful candies and frosting.
Ingredients
- Unsalted butter: 3/4 cup (170 g), softened
- Granulated sugar: 3/4 cup (150 g)
- Egg: 1 whole
- Egg yolk: 1 extra
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 cups (240 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Mix-ins (pastel candies or chocolate chips): 1 cup
- Frosting (optional, vanilla buttercream or cream cheese): for decorating
Instructions
- Preheat the oven to 350°F (175°C). Grease the pan and line the bottom with parchment.
- Beat butter and sugar until light and fluffy. Add egg, extra yolk, and vanilla, mixing until smooth.
- Whisk together flour, baking powder, baking soda, and salt. Stir dry mixture into wet mixture until just combined.
- Fold in chocolate chips or pastel candies, reserving some for topping.
- Press the dough evenly into the prepared pan and scatter reserved candies on top.
- Bake for 18-24 minutes until edges are set and lightly golden, with a soft center.
- Cool in the pan for 20 minutes, then remove and cool completely on a wire rack.
- Once cool, frost the border and add any additional decorations.
Notes
For best results, do not overmix the dough and watch the baking time closely. A slightly underbaked center gives the cookie a chewy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg