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Easy Easter Sugar Cookie Cake Recipe (Cadbury Eggs)
5 from 15 votes

Easy Easter Sugar Cookie Cake Recipe (Cadbury Eggs)

This Sugar Cookie Cake featuring Cadbury Mini Eggs offers a soft, buttery textured cookie base enriched with brown and white sugars and vanilla. The cookie dough is pressed evenly into a tart or similar pan, then decorated with candy before or after a brief bake. Adjustments for high altitude baking are included, and the cookie balances chewiness with a slight crispness on the edges, while the candy adds bursts of chocolate sweetness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 servings
Calories: 483 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350° (175° C) Grease or spray a 10 or 12" tart pan, springform pan, pie plate or cast iron skillet.
  2. 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.
  3. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 483

% 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.