Why I Love This Recipe
This Eggless Sugar Cookie Cake is perfect for sharing with your friends and family. It’s not too big, not too small and totally irresistible.
It 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 used buttercream frosting and spring-colored sprinkles and 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!
Ingredients You’ll Need
Here’s the rundown of what you’ll need to make an Easter Eggless Sugar Cookie Cake. Scroll down to the recipe cars to find the full recipe!
- All-Purpose Flour: All-purpose flour provides the bulk of the structure in this cookie cake. Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Cream of Tartar and Baking Soda: These help the cookie cake rise. Make sure they are not expired.
- Salt: Salt adds flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Unsalted Butter: Use room temperature butter. You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Granulated Sugar: Regular white sugar, a.k.a caster sugar.
- Cream Cheese: I recommend using the full-fat version.
- Whole Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Pure Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
- Spring Colored Chocolate Candies and 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!
1 – Beat together the butter and sugar with a mixer until they are nice and creamy.
2 – Add cream cheese, whole milk, and pure vanilla extract. Mix until well combined.
3 – Then, add flour, cream of tartar, baking soda, and salt; mix until just combined.
4 – Stir in the chocolate candies and sprinkles.
5 – Drop dough into the prepared pan and press it into an even layer.
6 – Bake the giant cookie until the edges are a light, golden brown.
7 – Once it’s totally cooled, you’re ready to remove it from the pan and decorate it!
Decorate Your Cookie Cake
I decorated my cookie cake with buttercream. You can make some vanilla buttercream frosting using my recipe or buy some premade from the store.
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. Then topped it with a few more sprinkles and candies.
Pro Tip: 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.
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!
Frequently Asked Questions
Yes, absolutely! If you prefer a more chocolatey version check out my Eggless Chocolate Chip Skillet Cookie.
Because we’re baking the cookie dough in a cake pan or pie dish, we don’t have to chill the cookie dough. Simply make the cookie dough and spread it into your pan.
For best results, I recommend following the recipe exactly. However, if getting cream of tartar is not an option, you can substitute the baking soda and cream of tartar with one teaspoon of double-acting baking powder.
Storing & Freezing Instructions
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.
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.
Make-Ahead: The baked cookie base can be baked the day before, wrapped tightly in plastic wrap, and kept at room temperature. Decorate just before serving.
More 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 Sugar Cookie Cake
- 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
- 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.
- 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 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.
Originally posted March 2021, post content edited to add more helpful information, no change to the recipe in Frebuary 2022.