Easter Cookie Cake is a festive and colorful dessert that blends the chewy goodness of a classic cookie with the fun of a cake. Baked to golden perfection and topped with fluffy frosting and pastel M&M candies, this cheerful treat is ideal for Easter parties, spring birthdays, or any occasion that calls for a playful, sliceable dessert.

Why You’ll Love This Recipe

This cookie cake has all the appeal of a soft, chewy cookie but is served in a crowd-pleasing cake format. It’s easy to make, requires no special decorating skills, and can be customized with seasonal candies or sprinkles. The combination of sweet vanilla cookie dough, rich buttercream frosting, and colorful M&M candies makes each bite both nostalgic and indulgent. It’s the perfect dessert for kids and adults alike during spring celebrations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cake

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pastel-colored M&M candies (plus extra for topping)

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Pinch of salt
Additional M&M candies for decorating

directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake or tart pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until combined.
Fold in 1 cup of pastel M&M candies.
Press the dough evenly into the prepared pan and smooth the surface with a spatula.
Bake for 20–25 minutes, or until the edges are golden and the center is set. Let cool completely in the pan.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Spread the frosting over the cooled cookie cake. Decorate with additional M&M candies.
Slice and serve.

Servings and timing

Servings: 12 slices
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 385 kcal per slice

Variations

Chocolate Chip Version: Replace or mix the M&Ms with mini chocolate chips.
Easter Sprinkle Cake: Use pastel sprinkles in the dough and on the frosting for extra color.
Cream Cheese Frosting: Swap buttercream with cream cheese frosting for a tangier topping.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in place of regular flour.
Nutty Mix-In: Add 1/2 cup chopped pecans or walnuts for added texture.

storage/reheating

Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to one month. To reheat, microwave individual slices for 10–15 seconds for a warm, gooey texture.

FAQs

Can I make this cookie cake ahead of time?

Yes, the cookie cake can be baked a day in advance. Add frosting and decorations the day of serving for best results.

Do I have to use pastel M&Ms?

No, you can use any variety of M&Ms or substitute with chocolate chips or seasonal candy-coated chocolates.

Can I use store-bought frosting?

Yes, store-bought frosting works in a pinch, but homemade buttercream provides the best flavor and texture.

What’s the best pan to use?

A 9-inch round cake or tart pan is ideal. A springform pan also works for easy removal.

Can I use a hand mixer for the dough and frosting?

Yes, a hand mixer is sufficient for both the cookie dough and the frosting.

How do I prevent overbaking?

Remove the cookie cake from the oven once the edges are golden and the center is just set. It will continue to cook slightly as it cools in the pan.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.

Can kids help make this?

Absolutely. Kids will enjoy mixing the dough, pressing it into the pan, and decorating with candies.

Is this recipe freezer-friendly?

Yes, you can freeze the baked cookie cake (unfrosted) and add the frosting after thawing.

Can I make it without frosting?

Yes, it’s delicious on its own or dusted with powdered sugar if you prefer a less sweet topping.

Conclusion

Easter Cookie Cake is a vibrant and crowd-pleasing dessert that brings all the joy of a classic cookie into a shareable, sliceable format. With its chewy texture, festive colors, and sweet frosting, it’s a perfect centerpiece for any spring celebration. Easy to make and fun to decorate, this treat is sure to be a seasonal favorite for both kids and adults.