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Easy Easter Sugar Cookie Cake Recipe (Cadbury Eggs)

Ready for the oven in minutes, this make-ahead Easter Cookie Cake is an easy dessert. Easy and chewy, it's a a giant sugar cookie - Cadbury mini egg cake!

Prep Time
10 mins
Cook Time
10 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 eggs room temperature
  • 3 cups unbleached all-purpose flour Add 2 tablespoons addt'l flour for high altitude
  • 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
    Cup of Yum
  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

  • Recipe adapted from Julie Blanner.
  • Feel free to substitute any of your favorite chocolate covered candy, try peanut butter M&M's, regular m&m's or just plain ol' chocolate chips. 
  • I bake at mile high (5280 ft above sea level) - this recipe has been tested at high altitude and at sea level.
  • Countertop - Store this cookie cake like you would any other cookie, the fridge tends to dry it out faster, so I like to store on the counter well covered or in an airtight container for up to 3 days (if it lasts that long).
  • Refrigerate—You Can store it in the refrigerator for an additional day or two. Before serving, let it sit at room temperature for at least half an hour.
  • You can freeze a homemade cookie cake for up to a month. Wrap the cooled cookie cake well in plastic wrap and then again in aluminum foil. Allow it to thaw on the countertop before enjoying it again.
  • Increase flour by two tablespoons.
  • Decrease baking soda to ½ teaspoon, and keep baking powder the same.
  • Decrease granulated sugar to ⅔ cup and brown sugar to ¾ cups.
  • For an even chewier cookie, use one whole egg and one egg yolk in place of two eggs. 
  • Bake in 375° F (190° C) oven until puffed, just pulling away from the edges, and no longer glossy in the center, start checking on it at about 18 minutes. For a more cakey cookie, bake on the longer side. The cookie should never really get brown, just a slight golden around the edges. Cool completely before slicing. 

Nutrition Information

Serving 1slice Calories 483kcal (24%) Carbohydrates 66g (22%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g 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: 12servings

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.

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