Easy Easter Sugar Cookie Cake Recipe (Cadbury Eggs)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
483 kcal
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Course
Baked Goods
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Cuisine
American
Easy Easter Sugar Cookie Cake Recipe (Cadbury Eggs)
Description
The recipe starts by creaming softened butter with a mixture of white and brown sugars, then gradually incorporating eggs and vanilla for moisture and flavor. Flour, baking soda, baking powder, and salt create the cookie structure, adjusted as needed for altitude. The dough is pressed into a prepared baking pan, such as a tart pan or cast iron skillet, where it bakes initially before candies are either pressed on top for an added decorative and flavor layer or partially baked with the eggs embedded.
The cookie cake is soft in the center with slightly golden edges and a tender crumb. The chocolate candy melts slightly, adding textural contrast and color ideal for Easter or similar celebrations. The dough can be customized with different candy types as desired.
Storage on the counter under airtight conditions preserves softness and flavor best, avoiding refrigeration which can dry the cookie out faster, though refrigeration is possible. Freezing wrapped cookie cakes for up to a month is also noted, with thawing before serving. Variations such as substituting one egg with an additional yolk yield a chewier texture, and baking times can be altered to achieve cakier or firmer results.
Ingredients
- 1 cup butter room temperature (2 sticks)
- 3/4 cup sugar I use all-natural cane sugar (reduce to ⅔ cup for high altitude)
- 1 cup light brown sugar packed, reduce to ¾ cup for high altitude
- 1 tablespoon vanilla extract
- 2 large egg room temperature
- 3 cups all-purpose flour Add 2 tablespoons addt'l flour for high altitude, unbleached
- 1 teaspoon baking soda reduce to ½ tsp for high altitude
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt Increase to ½ teaspoon if using unsalted butter
- 1 cup Cadbury Mini Eggs or try M & M's, chocolate chips, chocolate chunks, Reese's Pieces, or your favorite leftover Easter candy
Instructions
- Preheat oven to 350° (175° C) Grease or spray a 10 or 12" tart pan, springform pan, pie plate or cast iron skillet.
- Combine butter (1 cup) in mixer, whipping for 1 minute. Add sugars (¾ cup granulated, 1 cup brown) and mix on medium-high for 1-2 minutes, mix longer 2-3 minutes if using natural cane sugar. Add vanilla and combine. Add eggs (2) one at a time, mixing until just combined, about 30 seconds per egg.
- In a medium bowl stir together flour (3 cups), baking soda (1 tsp), baking powder (½ tsp) and salt (¼ tsp). Add flour mixture to wet dough, and mix on low until just combined. Spoon dough into prepared tart pan and smooth out as much as possibly, pressing evenly. I place a piece of plastic wrap or parchment on top and smooth.
Three ways to add mix-ins
- Preferred: press cadbury mini eggs into the sugar cookie dough and cover, then bake as directed below. ORBake for 9-11 minutes, remove from oven (close the door) and press Cadbury mini eggs into the dough, then return to the oven -- this will help the hard candy shells not to crack. Or once removed from oven, quickly press chocolate candies into the giant cookie cake.
- Bake for 18-25 minutes until lightly browned on top. I prefer mine a little less baked, crisp edges and chewier center. Cool completely on cooling rack and slice like you would a pie.
Notes
- Substitute Cadbury Mini Eggs with other chocolates or candy like peanut butter M&Ms or chocolate chips if preferred.
- Store cookie cake covered at room temperature up to 3 days; refrigeration can dry it out but prolongs freshness by a day or two.
- Freeze wrapped cookie cake for up to one month, thaw fully before serving for best texture.
- Add 2 tablespoons extra flour, reduce baking soda to ½ teaspoon, and adjust sugars for high-altitude baking.
- For chewier cookies, use one whole egg plus one yolk instead of two whole eggs.
- Bake until edges just start to turn light golden and center is no longer glossy; avoid browning strongly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 483kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 312mg | 13% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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