This is the best Sugar Cookie Cake and perfect for any occasion. It’s soft and delicious with decadent buttercream on top.
I don’t know about you but my family loves cookie cake. 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.
Table of contents
Why We Love This
It is such an easy dessert but turns out wonderful. You will love this simple recipe for birthdays, holidays and any special occasion.
Not only will you save money, but I think it tastes better than store bought cookie cakes. Your family will love this tasty treat.
Ingredients
Cookie Cake
- Unsalted butter. Allow the butter to come to room temperature so it’s easiest to combine.
- Egg. I used a large egg at room temperature. This helps it to bake evenly.
- Vanilla. Pure vanilla extract gives the cookie cake the best flavor. You can substitute a teaspoon almond extract for vanilla.
- All-purpose flour. You don’t want to use too much flour, or the cake will be dry. The best way to measure flour is to spoon it into the measuring cup instead of scooping it.
Frosting
- Unsalted butter. Real butter is a must in this frosting.
- Powdered sugar. Sift the powdered sugar to remove any lumps so the frosting will be smooth.
- Vanilla. You can use regular vanilla extract but if you want the icing to remain whiter, use clear vanilla.
- Heavy Cream or Milk. I prefer heavy cream, but you can certainly use milk if desired.
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. Do not overmix the cookie cake batter or the texture will be dense. Stir until just combined.
- Allow to cool. The cake needs to cool completely before decorating.
- Double the frosting. You can double the frosting recipe if you prefer more frosting.
- Don’t add all of the heavy cream at once. Gradually add the heavy cream into the frosting as you may not need all of it. I used all 4 tablespoons but that can vary.
- Layers. You can make 2 of these cakes to make cookie cake layers with icing in between.
- Piping Bag. If you do not have one of these, just place the icing in a ziplock bag. Cut the corner off and insert a piping tip.
- Cookie Cake Pan. You can use an 8-inch or 9-inch pan if you prefer a thicker cake. Just make sure to adjust the baking time.
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
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!
