Enjoy a soft, chewy Sugar Cookie Cake that’s perfect for birthdays, celebrations, or any sweet craving. This easy recipe delivers the flavor of sugar cookies in a shareable cake form.
This Sugar Cookie Cake takes the classic flavor of sugar cookies and turns it into a soft, chewy, and shareable dessert. Perfect for birthdays, parties, or any celebration, it’s easy to bake and fun to decorate with frosting, sprinkles, or icing. Kids and adults alike will love this buttery, flavorful treat.
I have been making M&M Cookie Cake for years and they also love this Sugar Cookie Cake. We even make an Easter Cookie Cake if you like chocolate chip cookie cake.
You are going to love how simple it is with mostly pantry ingredients. The texture is soft and chewy for an amazing dessert. I piped homemade buttercream on top and added sprinkles for a festive touch.
We also love to make this Fruit Pizza and Easter Cake Mix Cookies.
Table of contents
Why We Love This Recipe
- Soft and chewy texture: Every bite has the perfect melt-in-your-mouth feel, just like classic sugar cookies.
- Simple and easy: Made with basic ingredients and minimal prep, perfect for home bakers.
- Decorating friendly: Ideal for frosting, sprinkles, or icing, making it great for birthdays and celebrations.
- Perfect for sharing: A crowd-pleaser for friends, family, and parties.
- Everyone-approved flavor: Loved by both kids and adults for its buttery, sweet taste.
Ingredients
Cookie Cake
- Unsalted butter: Let the butter come to room temperature so it’s easy to combine with other ingredients.
- Egg: Use a large egg at room temperature to help the cake bake evenly.
- Vanilla: Pure vanilla extract gives the best flavor. You can substitute a teaspoon of almond extract for a fun twist.
- All-purpose flour: Measure carefully. Spoon the flour into the measuring cup instead of scooping to avoid a dry cake.
Frosting
- Unsalted butter: Real butter is essential for rich flavor and creamy texture.
- Powdered sugar: Sift the powdered sugar to remove any lumps, ensuring a smooth frosting.
- Vanilla: Regular vanilla extract works, but use clear vanilla if you want the icing to stay bright white.
- Heavy cream or milk: Heavy cream gives the best texture and richness, though milk can be used as a lighter alternative.
Find the complete list of ingredients at the bottom of the page.
Variations
- Cream Cheese Frosting. Try Homemade Cream Cheese Frosting Recipe instead of buttercream on this cookie cake.
- Sprinkles. You can omit these or use sprinkles. I think it is fun to change the sprinkles according to the holiday and occasion.
- Chocolate Chips. Add white chocolate chips or milk chocolate chips to the batter.
Step By Step Instructions
Step 1. First, go ahead and preheat the oven to 350 degrees. Spray a 12″ metal round cookie pan with cooking spray or line with parchment paper.
Step 2. Next, cream the butter and sugar until light and fluffy. You can use either a hand mixer or stand mixer.
Step 3. Once combined, add the egg and vanilla extract. Mix together until just combined, being careful not to overmix.
Step 4. Slowly add the dry ingredients. Gradually add the flour, baking powder and salt.
Step 5. Mix until a dough forms.
Step 6. Place the cookie dough on the cookie cake pan and press until it is even.
Step 7. Bake for 15-20 minutes until the edges of the cake start to brown just a little. Be careful not to overbake as it will continue to bake in the pan. A toothpick inserted into the center should come out clean or just a few moist crumbs.
Step 8. While the cake cools, make the frosting. Beat the butter until smooth in a large mixing bowl or bowl of a stand mixer with paddle attachment. Gradually add the powdered sugar and mix until combined using medium speed.
Step 9. Next, add the vanilla.
Step 10. Slowly add the heavy cream. I suggest starting with 2 tablespoons. Then mix together and add 1-2 tablespoons more if needed until the desired consistency.
Step 11. Finally, pipe the vanilla buttercream frosting on the cake. I like to decorate around the edges.
Step 12. Then slice the cookie cake and enjoy.
Pro Tips
- Don’t overmix the batter: Stir the cookie cake batter just until combined to keep the cake soft and tender; overmixing will make it dense.
- Allow to cool completely: Let the cake cool fully before decorating to prevent the frosting from melting or sliding off.
- Double the frosting if desired: If you love extra frosting, make a double batch for generous coverage or layered cakes.
- Add heavy cream gradually: Mix in the heavy cream a little at a time; you may not need the full amount, depending on desired frosting consistency.
- Create layers: Make two cookie cakes to stack with frosting in between for a fun layered dessert.
- Use a piping bag: For precise decorating, use a piping bag. If you don’t have one, a ziplock bag with the corner cut off works perfectly.
- Adjust pan size: An 8-inch or 9-inch pan works for a thicker cake; just adjust the baking time as needed.
- Room temperature ingredients: Use butter, eggs, and cream at room temperature for smoother mixing and better texture.
- Measure flour properly: Spoon the flour into your measuring cup instead of scooping to avoid a dry cake.
- Decorate last-minute: Add sprinkles, edible glitter, or other toppings right before serving to keep them looking fresh.
- Experiment with flavors: Add a pinch of cinnamon, almond extract, or chocolate chips for a fun twist on the classic.
More Sugar Cookie Recipes
This Sugar Cookie Cake Recipe is a must try. Make it the next time you need a birthday cake or just because. Please leave a comment and star rating once you do.
Sugar Cookie Cake
Ingredients
For the Cookie Cake:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups all purpose flour
For the Frosting:
- 1/2 cup unsalted butter
- 2 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 2-4 Tablespoons Heavy Cream or Milk
See how we calculate recipe costs.
Instructions
For the Cookie Cake:
- Preheat the oven to 350 degrees Fahrenheit. . Prepare a 12″ metal round cookie pan with cooking spray or parchment paper.
- Cream the butter and sugar until light and fluffy with a hand held mixer or stand up mixer.
- Add the egg and vanilla extract. Mix together until just combined, being careful not to overmix.
- Gradually add the dry ingredients (flour, baking powder and salt). Mix until a dough forms.
- Press the dough into the prepared cookie pan. Bake for 15-20 minutes until the edges of the cake start to brown slightly. Do not overbake as it will continue to bake in the pan.
- While the cake cools, prepare the frosting.
For the Frosting:
- Beat the butter until smooth in a large bowl or bowl of a stand mixer.
- Gradually add the powdered sugar and mix until combined.
- Add the vanilla to the mixture.
- Start with 2 tablespoons of heavy cream or milk. Mix together and add 1-2 tablespoons more if needed until the desired consistency.
- Decorate the cooled cake by piping the frosting around the edges of the cake and then the cake is ready to slice, serve and enjoy!
