Easter Cookie Cake
This delightful Easter Cookie Cake combines crispy edges with a chewy center, decorated with pastel icing and sprinkles for the perfect holiday treat.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups pastel colored sprinkles
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in sprinkles gently to distribute evenly.
- Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely before decorating with pastel icing and additional sprinkles as desired.
Notes
The cake can be stored in an airtight container for up to 3 days. Perfect for spring celebrations and family gatherings.