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Colorful Easter cookie cake decorated with pastel frosting, chocolate eggs, and spring sprinkles on white plate

Easter Cookie Cake

A festive sugar cookie cake decorated with pastel buttercream and Easter candies. Perfect centerpiece for your Easter celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 3-4 tablespoons heavy cream
  • Pastel food coloring
  • Easter candies for decoration

Method
 

  1. Step 1: Preheat oven to 350°F and grease a 12-inch round pizza pan or large baking sheet.
  2. Step 2: Whisk together flour, baking powder, and salt in a medium bowl.
  3. Step 3: Cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Beat in eggs one at a time, then vanilla extract until well combined.
  5. Step 5: Alternately add dry ingredients and milk, beginning and ending with flour mixture.
  6. Step 6: Spread cookie dough evenly on prepared pan, creating a 10-inch circle.
  7. Step 7: Bake for 22-25 minutes until edges are lightly golden and center is set.
  8. Step 8: Cool completely on pan before removing to serving plate.
  9. Step 9: Beat powdered sugar, softened butter, and cream until smooth for buttercream.
  10. Step 10: Divide frosting and tint with pastel colors, then pipe decoratively on cooled cookie cake and top with Easter candies.

Notes

Cookie cake can be made 1 day ahead and stored covered. Add decorations just before serving for best appearance.