Description
This Easter Cookie Cake is a delightful blend of soft, chewy cookie texture and creamy frosting, topped with vibrant, juicy fruit. Each bite offers a burst of sweetness, complemented by the rich, buttery flavor of the cookie base, making it a perfect festive treat.
Ingredients
Scale
- For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- For Topping:
- 1 cup assorted fresh fruits (strawberries, blueberries, kiwi)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
- Spread the cookie dough evenly in a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow the cookie base to cool completely in the pan.
- For the frosting, beat together the softened butter, powdered sugar, heavy cream, and vanilla until smooth and fluffy. Add food coloring if desired.
- Spread the frosting evenly over the cooled cookie base.
- Top with fresh fruits and sprinkles before serving.
Notes
- This cookie cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftovers can be kept in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Easter Cookie Cake, cookie cake, Easter dessert, festive cake, chocolate chip cookie, spring dessert, easy cookie recipe, holiday baking, fruit toppings, creamy frosting, dessert ideas, family-friendly dessert, homemade cake