Ingredients

Scale

For the Giant Cookie Base:

2 cups (4 sticks) unsalted butter, softened: Butter is the heart of our cookie cake, providing richness and that melt-in-your-mouth texture. Make sure it’s properly softened – not melted – to cream smoothly with the sugar.

2 cups granulated sugar: Granulated sugar adds sweetness and helps create a crisp edge to the cookie cake.

1 cup packed light brown sugar: Brown sugar lends a warm, molasses-like flavor and contributes to a chewier texture in the center of the cookie cake.

4 large eggs: Eggs bind the ingredients together and add moisture and structure to the cookie cake. Use large eggs for the best consistency.

2 teaspoons pure vanilla extract: Vanilla extract enhances the overall flavor profile, adding a touch of warmth and sweetness. Opt for pure vanilla extract for the most authentic taste.

6 cups all-purpose flour: All-purpose flour provides the structure for the cookie cake. Measure it accurately using the spoon and level method to avoid dry cookies.

2 teaspoons baking soda: Baking soda acts as a leavening agent, helping the cookie cake rise and become light and airy.

1 teaspoon salt: Salt balances the sweetness and enhances the flavors of all the other ingredients.

For the Frosting (Classic Buttercream):

1 cup (2 sticks) unsalted butter, softened: Just like in the cookie base, softened butter is crucial for creating a smooth and creamy buttercream frosting.

4 cups powdered sugar: Powdered sugar, also known as confectioners’ sugar, is the base of our buttercream frosting. It dissolves easily and creates a silky texture. Sift it if it’s lumpy for an extra smooth frosting.

1/2 cup milk or heavy cream: Milk or heavy cream adds moisture and thins out the frosting to a spreadable consistency. Heavy cream will result in a richer, more decadent frosting. Adjust the amount to reach your desired consistency.

1 teaspoon pure vanilla extract: Vanilla extract complements the sweetness of the frosting and adds a classic buttercream flavor.

For Decoration (Easter Fun!):

Assorted Easter candies: This is where you can get creative! Think pastel-colored M&M’s, jelly beans, Cadbury Mini Eggs, Peeps (if you’re a fan!), pastel sprinkles, chocolate bunnies, and any other Easter-themed candies that catch your eye.

Pastel sprinkles: Sprinkles add a touch of whimsy and color. Choose pastel shades to enhance the Easter theme.

Food coloring (optional): If you want to tint your frosting, gel food coloring is recommended as it provides vibrant color without altering the consistency too much. Pastel shades are perfect for Easter.

Piping bags and tips (optional): For more intricate decorations, piping bags and tips (like star tips or round tips) can be used to create borders, rosettes, or write “Happy Easter.”

Ingredient Notes and Substitutions:

Butter: Unsalted butter is preferred in baking as it allows you to control the salt level. If using salted butter, omit the 1 teaspoon of salt in the cookie base recipe.

Sugar: You can adjust the ratio of granulated sugar to brown sugar slightly based on your preference. More brown sugar will result in a chewier cookie cake.

Vanilla Extract: Almond extract can be used in combination with or instead of vanilla extract for a different flavor profile. Lemon extract or orange extract can also be lovely for a spring-themed cookie cake.

Flour: It’s generally not recommended to substitute all-purpose flour in this recipe without adjustments, as it is crucial for the texture. If you need a gluten-free option, you’ll need to use a specifically formulated gluten-free all-purpose flour blend and may need to adjust other ingredients and baking time.

Milk/Cream: For a dairy-free option, you can use plant-based milk alternatives like almond milk, oat milk, or soy milk in the frosting. For a richer frosting, consider using full-fat coconut cream (the solid part from a chilled can).

Frosting Variations: Cream cheese frosting is a delicious alternative to classic buttercream. To make cream cheese frosting, substitute half of the butter with softened cream cheese. You can also add lemon zest or juice for a tangy twist. Chocolate frosting is another crowd-pleaser – simply add melted and cooled semi-sweet or dark chocolate to your buttercream.

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Instructions

Step 1: Prepare Your Baking Pan & Preheat the Oven

Preheat your oven to 350°F (175°C). Accurate oven temperature is key for even baking. Use an oven thermometer if you’re unsure of your oven’s accuracy.

Prepare your baking pan. You’ll need a large baking sheet, ideally 12×17 inches or larger. Line the baking sheet with parchment paper. This prevents the cookie cake from sticking and makes it easy to lift off after baking. Alternatively, you can grease and flour the baking sheet, but parchment paper is more foolproof.

Step 2: Cream Together Butter and Sugars

In a large mixing bowl (or the bowl of a stand mixer), combine the softened butter, granulated sugar, and brown sugar.

Cream together using an electric mixer (handheld or stand mixer) on medium speed until light and fluffy. This process incorporates air into the mixture, which is essential for a tender cookie cake. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. This ensures each egg is properly emulsified into the batter.

Stir in the vanilla extract. Mix until just combined.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking helps to evenly distribute the leavening agent and salt throughout the flour.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can develop gluten, resulting in a tough cookie cake. Mix just until the flour disappears into the wet ingredients.

Step 5: Shape and Bake the Cookie Cake

Turn the dough out onto the prepared baking sheet. The dough will be quite thick.

Using your hands or a spatula, gently spread the dough evenly across the baking sheet. Aim for a uniform thickness of about ¼ to ½ inch. Don’t worry if it doesn’t reach the exact edges; it will spread slightly during baking. You can create a round or rectangular shape, depending on your preference. For a perfectly round cookie cake, you can trace a large circle (using a plate or cake pan as a guide) on the parchment paper before spreading the dough.

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the center is just set. The baking time may vary slightly depending on your oven and the thickness of the cookie cake. Keep a close eye on it towards the end of baking to prevent overbaking. Overbaked cookie cakes can be dry.

Let the cookie cake cool completely on the baking sheet before frosting. Cooling completely is crucial, otherwise, the frosting will melt. This can take about 1-2 hours at room temperature, or you can speed it up by placing it in the refrigerator for about 30-45 minutes.

Step 6: Prepare the Buttercream Frosting

While the cookie cake is cooling, prepare the buttercream frosting. In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter until smooth and fluffy.

Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Start on low speed to prevent the powdered sugar from flying everywhere.

Add the milk or heavy cream and vanilla extract. Beat on medium speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a little more milk or cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar.

If desired, tint the frosting with food coloring. Add gel food coloring a drop at a time and mix until you reach your desired pastel shade.

Step 7: Frost and Decorate the Cookie Cake

Once the cookie cake is completely cool, frost it generously with the buttercream frosting. You can use a spatula for a simple, swirled frosting look, or pipe the frosting using piping bags and tips for more decorative designs.

Decorate the frosted cookie cake with your assorted Easter candies and sprinkles. Get creative! You can create patterns, spell out “Happy Easter,” or simply scatter the candies and sprinkles for a festive, colorful look. Let the kids help with this part – it’s a fun activity for everyone!

Gently press the candies and sprinkles into the frosting so they adhere well.

Step 8: Slice and Serve!

Carefully slice the Easter Cookie Cake into squares or wedges. A large knife or pizza cutter works well.

Serve and enjoy! This Easter Cookie Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 25-35g
Sodium: 150-200mg
Fat: 20-25g
Saturated Fat: 12-15g
Carbohydrates: 40-50g
Protein: 3-4g
Cholesterol: 70-90mg