Homemade Easter Sugar Cookie Cake 
Ingredients
For the Cookie Cake:
ž cup (1ÂŊ sticks) unsalted butter, softened
ž cup granulated sugar
1 large egg
1 teaspoon vanilla extract
ÂŊ teaspoon baking soda
ÂŊ teaspoon salt
ÂŊ teaspoon cream of tartar
2 cups all-purpose flour
1 cup pastel M&Ms (Easter colors), plus extra for pressing on top
ÂŊ cup Easter sprinkles (jimmies or nonpareils)
For the Frosting:
3 tablespoons unsalted butter, softened
1ÂŊ cups powdered sugar
1 teaspoon vanilla extract
â
teaspoon salt
2 tablespoons heavy cream or whole milk
Instructions
Make the Cookie Cake:
Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or foil, leaving a 2-inch overhang on two opposite sides to use as handles for easy removal. Lightly grease the liner with nonstick spray to ensure the cookie releases cleanly.
Cream butter and sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2â3 minutes, until the mixture is light, fluffy, and pale in color. Stop to scrape down the sides and bottom of the bowl once to ensure even mixing.
Add wet ingredients: Add the egg and vanilla extract, beating on medium speed until fully combined and smooth, about 30 seconds. Scrape down the bowl again to incorporate any stray bits of butter or sugar.
Add leaveners: Sprinkle the baking soda, salt, and cream of tartar evenly over the mixture. Beat on low speed just until incorporated, about 10 seconds. The cream of tartar helps create the signature soft, chewy texture of a classic sugar cookie.
Incorporate flour: Gradually add the flour, mixing on low speed in two additions. After each addition, mix just until no streaks of flour remain. The dough will be thick, slightly sticky, and should pull away from the sides of the bowl.
Fold in mix-ins: Add the 1 cup of M&Ms and sprinkles to the dough. Fold them in by hand using a silicone spatula or wooden spoon, stirring just until evenly distributed. Over-mixing can cause the candy colors to bleed into the dough.
Press into pan: Transfer the dough to the prepared pan. Using clean hands or the back of a spatula lightly coated with nonstick spray, press the dough into an even layer, spreading it all the way to the edges. Smooth the top as evenly as possible. If desired, press additional M&Ms gently into the surface for a more vibrant, candy-studded appearance.
Bake: Place the pan in the center of the preheated oven. Bake for 19â22 minutes, rotating the pan halfway through for even browning. The cookie cake is ready when the edges are just beginning to turn light golden brown and the center appears slightly soft, puffed, and underdone compared to the edges. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter. Err on the side of under-baking, as the cookie will continue to set and firm up as it cools.
Cool completely: Allow the cookie cake to cool in the pan on a wire rack for 15 minutes. Using the parchment or foil overhang, carefully lift the cookie cake out of the pan and place it directly on the wire rack to cool completely, about 1 hour. Do not attempt to frost while warm, as the frosting will melt and slide off.
Make the Frosting and Decorate:
đŖ Homemade Easter Sugar Cookie Cake đ¸
