Description
Indulge in the delightful Easter Cookie Cake, where a soft, chewy cookie base meets a luscious cream cheese frosting. Each bite bursts with the sweetness of vanilla and the subtle crunch of colorful sprinkles, creating a festive treat that is both visually appealing and irresistibly delicious.
Ingredients
Scale
- For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1/2 cup colorful sprinkles
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and sprinkles.
- Spread the cookie dough evenly in a greased 9×13 inch baking pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow the cookie cake to cool completely in the pan.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla, mixing until creamy.
- Spread the cream cheese frosting over the cooled cookie cake and top with additional sprinkles if desired.
Notes
- This cookie cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftover cookie cake can be stored in the fridge for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Easter Cookie Cake, cookie cake, Easter dessert, cream cheese frosting, festive dessert, spring baking, colorful sprinkles, easy dessert recipe, holiday treats, soft cookie cake, American desserts, baking recipes, sweet treats, family-friendly dessert, cookie recipes