This Eggless Easter Sugar Cookie Cake is a great celebration dessert. It’s sweet, buttery, and supremely delicious! Super easy to make with simple ingredients and will have everyone asking for more!
EASTER EGGLESS SUGAR COOKIE CAKE RECIPE
Now that we have to keep our gatherings small, my Eggless Sugar Cookie Cake is perfect for sharing with your friends and family. It’s not too big, not too small and totally irresistible.
This Eggless Sugar Cookie Cake is a sweet, buttery, melt-in-your-mouth giant cookie that everyone will love! Plus, it is a ridiculously easy-to-make and a great celebration dessert.
I like to use buttercream frosting and spring-colored sprinkles or candies to decorate it, but you can add any fun toppings your family likes, such as ice cream, or even keep it simple. This eggless cookie cake tastes amazing on its own, too!
The best part? This recipe requires minimal effort and is difficult to mess up. Plus, you probably already have all the ingredients you need in your pantry!
I love an easy but fun dessert, don’t you?
INGREDIENTS YOU’LL NEED
Here’s the rundown of what you’ll need to make an Easter Eggless Sugar Cookie Cake. Scroll down to find the full recipe!
- All-Purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Cream Cheese
- Whole Milk
- Pure Vanilla Extract
- Spring Colored Chocolate Candies
- Spring Colored Sprinkles
HOW TO MAKE A COOKIE CAKE WITHOUT EGGS
Here’s the rundown of the step to make this Easter Eggless Sugar Cookie Cake. Scroll down to find the full recipe!
- Beat together the butter and sugar with a mixer until they are nice and creamy.
- Add cream cheese, whole milk, and pure vanilla extract. Mix until well combined.
- Then, add flour, cream of tartar, baking soda, and salt; mix until just combined.
- Stir in the chocolate candies and sprinkles.
- Drop dough into the prepared pan and press it into an even layer.
- Bake the giant cookie until the edges are a light, golden brown.
- Once it’s totally cooled, you’re ready to remove it from the pan and decorate it!
DECORATE YOUR COOKIE CAKE
You can make some vanilla buttercream frosting using my recipe or buy some premade from the store.
The best way to decorate with the frosting is by using a piping bag (or Ziploc bag with a corner cut out) with a piping tip. Feeling fancy? Divide the frosting into two equals portions and add a smidge of different spring colors gel food coloring to the buttercream. Then top the frosting with a few more sprinkles and candies, and you’re ready to serve your Easter Eggless Sugar Cookie Cake!
To decorate this eggless cookie cake, I colored the buttercream with two colors, then I placed the buttercream in two separate piping bags and inserted both bags into a large (16-inch / 40-cm) disposable piping bag fitted with a decorative tip.
If you want to make the same decoration, make sure the two bags are aligned by squeezing and twisting the large bag. Then squeeze out a test pipe to ensure the colors are coming out evenly.
STORING INSTRUCTIONS
STORE:
If you have any leftover Eggless Sugar Cookie Cake, loosely cover it in plastic wrap and keep it at room temperature for up to three days.
FREEZE:
To freeze the baked cookie cake (again, don’t decorate it until just before serving!), let the cake cool completely. Then tightly wrap it with two layers of plastic wrap. Be sure to label it before placing your giant cookie in the freezer. Go ahead and freeze it for up to two months.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
If you loved my Easter Eggless Sugar Cookie Cake recipe, try one of my other tasty eggless cookies!
- Eggless Monster Cookies
- Eggless White Chocolate Chip Cookies
- Eggless Chocolate Chip Skillet Cookie
- The Best Eggless Chocolate Chip Cookies
- more eggless cookie recipes…
Eggless Easter Sugar Cookie Cake
Equipment
Ingredients
- 3/4 cup (174 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 oz (2 tablespoons / 28 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) whole milk
- 2 teaspoons (10 ml) pure vanilla extract
- 2 cups (280 g) all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup spring colored chocolate candies (such as M&Ms or smarties)
- 1/2 cup spring colored sprinkles
To decorate (optional):
- Vanilla Buttercream
- Spring colored sprinkles
Instructions
- Preheat oven to 350º F (180º C). Line the bottom of a 9” springform pan with parchment paper and lightly spray with nonstick baking spray.
- Using an electric hand mixer or a stand mixer, cream butter and sugar until light and fluffy, about 4 – 5 minutes. Beat in cream cheese, milk, and vanilla; mix until well combined. Scrape down the sides and bottom of the bowl as needed.
- Reduce speed to slow. Add in flour, cream of tartar, baking soda, and salt. Beat until incorporated, 1 – 2 minutes. Stir in chocolate candies and sprinkles by hand.
- Stir in chocolate candies and sprinkles by hand.
- Transfer the dough to the prepared baking pan and press into an even layer with an offset spatula or your hands. NOTE: If the dough is too sticky, lightly coat your hands with cooking spray.
- Bake for 19-23 minutes or until the edges are just turning a light golden brown. Place the pan on a wire rack and let the cookie cool completely in the pan.
Decorate:
- To decorate this eggless cookie cake I used buttercream, mini chocolate candies and sprinkles. Use your favorite piping tip and piping bag, or a plastic bag, to decorate the cookie cake as your heart desires. Top with more sprinkles and chocolate candies.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- I like to use a springform pan for easy unmold, but a regular cake pan can be used too.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t Over-Bake Your Cookie Cake – If you bake your giant cookie for too long, it will dry out. Once the edges are set, you’ll have the perfect cookie cake with a soft and rich center.
- Let Cool Completely – Make sure you let the cookie cake cool completely before removing it from the pan. If it’s still warm, it might break!
- Eggless Monster Cookies
- Eggless White Chocolate Chip Cookies
- Eggless Chocolate Chip Skillet Cookie
- The Best Eggless Chocolate Chip Cookies
- more eggless cookie recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Kitchen Scale
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- Electric Mixer
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- Springform Pan
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- Icing Spatula
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Looking for a recommendation for a brand of “cream of tartar.” Hoping to make this soon!
Hello Michelle! I mostly use McCormick or 365 by Whole Foods Market. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This looks amazing. My daughter wants to make it now but we don’t have full-fat cream cheese and cream of tartar, are there any substitutes please.
Hello Bev! Thanks for your interest in my recipe. I haven’t tested this recipe with substitutes, so I recommend following the recipe exactly for best results. xo