Ever wondered how to make your Easter dessert table stand out without spending hours in the kitchen? Imagine serving up a show-stopping cookie cake that’s not only easy to whip up but also screams springtime cheer. Enter the Easter Cookie Cake —a chewy, buttery base loaded with colorful M&Ms, topped with creamy pink frosting, and sprinkled with festive flair. Whether you’re hosting a family gathering or just craving something sweet, this DIY cookie cake is the perfect addition to your holiday spread.
Ready to bake your way into everyone’s hearts? Let’s dive in!
Why This Easter Cookie Cake Is a Must-Try
Before we get into the nitty-gritty of making this beauty, let’s talk about why it’s such a hit:
- Quick & Easy: No need to fuss over individual cookies—this one big cookie does all the work for you.
- Make-Ahead Friendly: Short on time? Bake it the night before and frost it the next day.
- Customizable: Swap out ingredients to match your taste or any holiday theme.
- Crowd-Pleasing: Who can resist a giant cookie studded with chocolate and sprinkles?
Think about it: What’s better than a dessert that’s as fun to make as it is to eat?
What You’ll Need to Make This Easter Treat
Here’s a quick rundown of the ingredients you’ll need to bring this cookie cake to life. (Don’t worry—we’ll keep things simple!)
For the Cookie Base:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pastel M&Ms (plus extra for topping)
- 1/2 cup chopped walnuts (optional)
- 1/4 cup pastel sprinkles
For the Pink Frosting:
- 1/4 cup unsalted butter (softened)
- 1/4 cup shortening
- 3 1/2 cups powdered sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- 2–3 drops pink food coloring
- 2 tablespoons milk (adjust as needed)
Step-by-Step Instructions
1. Preheat & Prep
Start by preheating your oven to 350°F. Grease a 12-inch springform pan with butter. If you don’t have a 12-inch pan, a 10-inch will do—just bake it a tad longer.
2. Mix the Dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Sift in the flour, baking soda, and salt, then mix until everything comes together into a soft dough. Gently fold in the M&Ms, walnuts, and sprinkles.
3. Press & Bake
Transfer the dough to your prepared pan and press it evenly across the bottom. Pop it in the oven for 18–20 minutes, or until golden brown around the edges but still slightly soft in the center. Once it’s done, press a few extra M&Ms onto the hot cookie while it’s still warm. Let it cool completely.
4. Whip Up the Frosting
While the cookie cools, make the frosting. Beat the butter and shortening until smooth and fluffy. Gradually add the powdered sugar, salt, and vanilla extract, mixing until creamy. If it’s too thick, add a splash of milk. Stir in the pink food coloring for that pop of springtime color.
5. Decorate & Serve
Once the cookie is completely cool, remove it from the pan and transfer it to a serving plate. Pipe the frosting around the edges using a star-tip nozzle, then sprinkle more pastel sprinkles on top. Slice it like a pie, serve, and watch it disappear!
Pro Tips for Success
- Pan Size Matters: Using a 10-inch pan? No problem! Just bake it for an extra 2–3 minutes.
- Don’t Overbake: The center should still be soft when you take it out—it’ll firm up as it cools.
- Switch It Up: Not a fan of walnuts? Leave them out. Want to try something different? Use Reese’s Pieces or white chocolate chips instead of M&Ms.
- Color Play: Feel free to change the frosting color to match any holiday or occasion.
Serving Suggestions
This Easter cookie cake is best served at room temperature. For an extra indulgent treat, pair it with a scoop of vanilla ice cream. Trust me—it’s heavenly.
How to Store Your Cookie Cake
- Counter: Keep it in an airtight container for up to 3 days.
- Fridge: Store it for up to 4 days if your kitchen runs warm.
- Freezer: Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw, frost, and enjoy whenever you’re ready!
Easter Cookie Cake Recipe – Soft, Chewy, and Festive Dessert Perfect for Spring
Ingredients
For the Cookie Base:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pastel M&Ms plus extra for topping
- 1/2 cup chopped walnuts optional
- 1/4 cup pastel sprinkles
For the Pink Frosting:
- 1/4 cup unsalted butter softened
- 1/4 cup shortening
- 3 1/2 cups powdered sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- 2 –3 drops pink food coloring
- 2 tablespoons milk adjust as needed
Instructions
- Preheat & Prep
- Start by preheating your oven to 350°F. Grease a 12-inch springform pan with butter. If you don’t have a 12-inch pan, a 10-inch will do—just bake it a tad longer.
- Mix the Dough
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Sift in the flour, baking soda, and salt, then mix until everything comes together into a soft dough. Gently fold in the M&Ms, walnuts, and sprinkles.
- Press & Bake
- Transfer the dough to your prepared pan and press it evenly across the bottom. Pop it in the oven for 18–20 minutes, or until golden brown around the edges but still slightly soft in the center. Once it’s done, press a few extra M&Ms onto the hot cookie while it’s still warm. Let it cool completely.
- Whip Up the Frosting
- While the cookie cools, make the frosting. Beat the butter and shortening until smooth and fluffy. Gradually add the powdered sugar, salt, and vanilla extract, mixing until creamy. If it’s too thick, add a splash of milk. Stir in the pink food coloring for that pop of springtime color.
- Decorate & Serve
- Once the cookie is completely cool, remove it from the pan and transfer it to a serving plate. Pipe the frosting around the edges using a star-tip nozzle, then sprinkle more pastel sprinkles on top. Slice it like a pie, serve, and watch it disappear!
Notes
- Pan Size: If using a 10-inch pan instead of a 12-inch one, bake for an additional 2-3 minutes as the dough will have less surface area.
- Storage: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 4 days. You can also freeze the unfrosted cake for up to 3 months.
- Make Ahead: This cookie cake can be baked the night before serving, making it a great option for meal prep.
Tips & Variations
- Don’t Overbake: The center should still be slightly soft when you take it out of the oven—it will continue to firm up as it cools.
- Switch Up Mix-ins: Swap M&Ms for chocolate chips, Reese’s Pieces, or white chocolate chips. Leave out walnuts if preferred.
- Customize Frosting Color: Use any food coloring to match your theme—pink complements pastel M&Ms beautifully but feel free to experiment!
- Add Toppings: Sprinkle extra candies, sprinkles, or even edible glitter for added flair.
- Serve with Ice Cream: Pair a slice with vanilla ice cream for an indulgent treat.
- Freezer-Friendly Option: Freeze the unfrosted cake for up to 3 months; thaw, frost, and decorate before serving.
Final Thoughts
There’s something magical about bringing people together with food, especially during the holidays. This Easter M&M Cookie Cake isn’t just a dessert—it’s a centerpiece, a conversation starter, and a memory maker. So why not give it a try? Your family and friends will thank you.
More Easter Recipes to Try
- Easter Bread Recipe
- Bunny Bait Recipe
- Easter Egg Oreo Cookie Balls
- Easter Oreos
- Cadbury Egg Easter Cookie Cake
Tried This Recipe?
I’d love to hear how this Easter Cookie Cake Recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
