Easter Sugar Cookie Cake

This easy sugar cookie recipe is baked in a cake pan and full of spring candy and sprinkles!

Ingredients:

For the Cookie Cake:

  • 3/4 cup unsalted, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 cups all purpose flour
  • 1 cup M&Ms (Use spring colored M&Ms)
  • 1/2 cup Easter sprinkles

For the frosting:

  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons heavy whipping cream or milk

 

Directions:

  1. Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
  2. Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
  3. Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
  4. Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
  5. To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
  6. Store loosely covered for up to 2 days.

Source : allrecipes.Com