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Easter Cookie Cake

A delightful and chewy dessert that combines the best of cookies and cake, perfect for Easter celebrations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs eggs
  • 1 tablespoon vanilla extract
Add-ins
  • 0.5 cup colorful sprinkles plus some for decoration
  • 1 cup chocolate candy eggs or your favorite chocolate candies, plus some for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
  4. Mix in the eggs, one at a time, followed by the vanilla extract, until fully integrated.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to over-mix!
  6. Gently fold in the colorful sprinkles and chocolate eggs, reserving some for decoration.
  7. Spread the cookie dough evenly into the prepared baking pan using a spatula to smooth the top.
  8. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set. Allow to cool in the pan before slicing.
  9. Once cool, top with additional sprinkles and chocolate eggs for decoration.
Serving
  1. Cut into squares and enjoy your delicious homemade Easter Cookie Cake!

Notes

To perfect the cake, measure ingredients accurately, use room temperature ingredients, avoid overmixing, and consider chilling your dough for a thicker texture. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week.