Easter Cookie Cake

Spring is in full bloom, and nothing says celebration like a sweet, colorful treat to share with family and friends. This Easter cookie cake is a playful twist on classic cookies, baked into a soft, chewy cake that’s perfect for slicing and serving at brunch, afternoon tea, or right after the Easter egg hunt. It’s festive, fun, and the kind of dessert that everyone can enjoy together.

What makes this treat stand out is how versatile it is. You can mix in pastel chocolate chips, sprinkles, or even small candy eggs to match the holiday vibe. The cookie cake has a golden-brown edge with a soft, melt-in-your-mouth center, offering the perfect balance of texture. Kids and adults alike will find it irresistible—and it’s easy enough to bake in one pan for a crowd.

Beyond taste, this cookie cake has a warm, inviting charm. It’s the kind of dessert that instantly brightens the table, bringing smiles before anyone even takes a bite. Whether you’re hosting a festive brunch or simply want a cheerful treat for your family, this dessert fits beautifully into any Easter gathering. It’s one of those recipes that makes you feel like a baker and a host all at once.

This cookie cake isn’t just tasty—it’s a contender for the best Easter dessert you’ll make this season. Its combination of flavor, texture, and holiday spirit makes it a standout option for any Easter celebration. Once you try it, you might find yourself baking it year after year.

Why You’ll Love It

• Perfectly shareable: Unlike individual cookies, this cookie cake can be sliced like a traditional cake, making it easy to serve everyone at the table without any fuss.
• Customizable fun: Add pastel chocolate chips, candy eggs, or sprinkles to make it uniquely yours. Every slice feels festive and playful, perfect for the Easter holiday vibe.
• Soft, chewy texture: The edges have a slight crisp, while the center stays soft and chewy, giving you that satisfying cookie bite in every piece.
• Quick to impress: It looks like a fancy dessert, but it’s surprisingly simple to bake. You’ll get all the “wow” factor without spending hours in the kitchen.
• A crowd-pleaser: Adults and kids alike will reach for seconds. It’s a sweet centerpiece that doubles as an Easter dessert everyone will remember.

Ingredient List

For the Cookie Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

For Mix-Ins:

• 1 ½ cups pastel chocolate chips or candy-coated chocolate eggs
• ½ cup colorful sprinkles (optional, for extra festive touch)

For the Frosting (Optional):

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract
• Food coloring, if desired

Ingredient Notes

• I always use unsalted butter for baking—it lets me control the sweetness perfectly.
• Don’t skip the vanilla extract! It makes the cookie cake taste rich and buttery.
• For extra Easter fun, I love adding candy-coated chocolate eggs right into the batter—they give that little surprise in every slice.
• Using brown sugar keeps the cookie cake soft and chewy, which is key to getting that perfect texture.
• If you want it extra festive, sprinkles on top are a must—they make it look as cheerful as it tastes.

Kitchen Equipment Needed

• Mixing bowls (2–3): One for dry ingredients, one for wet—keeps things tidy. I love my glass ones because they’re easy to see through.
• Electric mixer or hand whisk: For creaming butter and sugar until fluffy. My hand mixer gets the job done fast.
• Measuring cups and spoons: Essential for accuracy—especially with baking.
• Spatula: For folding in chocolate chips or scraping the bowl. Silicone ones are my favorite!
• 9-inch round cake pan: Perfect size for this cookie cake. I always grease it well so nothing sticks.
• Cooling rack: Helps the cookie cake cool evenly without getting soggy on the bottom.
• Optional: Parchment paper: Makes cleanup a breeze and prevents sticking.

Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan with butter or non-stick spray.
• Optional: Line the pan with parchment paper so the cookie cake comes out easily.

Pro Tip: Greasing the pan AND using parchment paper is the secret to a perfect edge—no sticking, no crumbling.

---

2. Mix Dry Ingredients

• In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.
• Set aside while you work on the wet ingredients.

Pro Tip: Whisk the flour mixture well to evenly distribute the baking soda and salt—it helps the cookie cake rise evenly.

---

3. Cream Butter and Sugars

• In a large mixing bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy (about 2–3 minutes with a hand mixer).
• Scrape down the sides of the bowl to make sure everything is evenly mixed.

Pro Tip: Don’t rush this step! Properly creamed butter and sugar create that soft, chewy texture everyone loves.

---

4. Add Eggs and Vanilla

• Beat in 2 large eggs, one at a time.
• Add 2 tsp vanilla extract and mix until smooth and fully combined.

---

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture.
• Stir until just combined—don’t overmix, or the cookie cake can become dense.

---

6. Fold in Mix-Ins

• Gently fold in 1 ½ cups pastel chocolate chips or candy eggs.
• If you want an extra festive touch, sprinkle in ½ cup colorful sprinkles.

Pro Tip: Folding gently keeps the cookie cake tender and prevents the candy from melting into the batter.

---

7. Transfer to Pan and Bake

• Spread the batter evenly in your prepared 9-inch pan.
• Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

Pro Tip: The center should still be slightly soft—it will firm up as it cools, giving that perfect chewy texture.

---

8. Cool and Optional Frosting

• Let the cookie cake cool in the pan for 10 minutes, then transfer to a cooling rack.
• Optional: Mix 1 cup powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla for a simple frosting. Add food coloring if desired and drizzle or spread on top.

Pro Tip: Frosting is optional, but adding it while the cake is slightly warm helps it spread smoothly without cracking.

Tips and Tricks for Success

• Don’t overmix the batter: Stir just until combined to keep the cookie cake soft and tender.
• Use room temperature butter and eggs: Helps everything blend smoothly for an even texture.
• Check the bake time early: Start checking at 25 minutes—every oven is different, and you want that soft, chewy center.
• Cool before slicing: Letting it rest ensures clean slices and keeps the candy or chocolate from melting everywhere.
• Add festive toppings last: Sprinkles or extra candy on top are best added after baking or during the last 5 minutes to avoid burning.

Ingredient Substitutions and Variations

• Butter: Can swap for equal parts margarine or coconut oil for a dairy-free version.
• Flour: Try half all-purpose and half whole wheat for a slightly nutty flavor.
• Sugar: Coconut sugar works as a lower-glycemic option and adds depth of flavor.
• Mix-ins: Swap chocolate chips for white chocolate, peanut butter chips, or mini marshmallows.
• Frosting: Cream cheese frosting adds tang and richness—perfect if you want a fancier look.
• Add-ins: Chopped nuts like pecans or walnuts give extra crunch and flavor.

Serving Suggestions

• I love serving this cookie cake with a scoop of vanilla ice cream on the side—it balances the sweetness perfectly and makes it feel extra indulgent.
• Pair it with a cup of hot chocolate or coffee for an afternoon Easter treat—my family goes for seconds every time!
• Cut it into small squares and serve on a colorful platter alongside fresh fruit for a festive brunch table.
• For a fun twist, drizzle melted chocolate or frosting over each slice—kids especially love decorating their own pieces.
• Serve warm right out of the oven with a glass of cold milk—nothing beats that melty chocolate and soft center combination.

Storage and Reheating Instructions

• Room temperature: Store the cookie cake in an airtight container for up to 3 days.
• Refrigeration: Keeps up to 5 days; let it come to room temperature before slicing for the best texture.
• Freezing: Wrap tightly in plastic wrap and foil—store for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F for 5–7 minutes to revive that soft, chewy texture.

Frequently Asked Questions

Can I make this cookie cake ahead of time?

Yes! You can bake it a day in advance and store it at room temperature in an airtight container. It actually tastes great the next day once the flavors settle.

Can I use different mix-ins?

Absolutely! Swap the chocolate chips or candy eggs for white chocolate, nuts, or even mini marshmallows to make it your own festive Easter dessert.

How do I keep the cookie cake soft?

Don’t overmix the batter and avoid overbaking. Slightly underbaking ensures a soft, chewy center, which makes this one of the best Easter desserts for kids and adults alike.

Can I make it gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will still be soft and delicious.

Do I need frosting?

Not at all! The cookie cake is sweet and festive on its own. Frosting is optional but adds a fun touch for parties or brunch.

How should I serve it?

Slice into wedges or squares and serve warm or at room temperature. Pairing with ice cream, milk, or hot cocoa makes it extra special.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your Easter dessert creations!