Easter Sugar Cookie Cake

INGREDIENTS:

FOR THE COOKIE CAKE:

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cream of tartar

2 cups all purpose flour

1 cup M&Ms (Use spring colored M&Ms)

1/2 cup Easter sprinkles

FOR THE FROSTING:

3 tablespoons unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons heavy whipping cream or milk

DIRECTIONS:

1. Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
2. Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
3. Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
4. Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
5. To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
6. Store loosely covered for up to 2 days.

Original Recipes visit: Easter Sugar Cookie Cake @ crazyforcrust.com