Eggless Sugar Cookie Cake
This Eggless 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!
Servings 8 - 10 slices
Calories 529kcal
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.
Notes
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.
Store: leftover cookie cake loosely covered in plastic wrap at room temperature for up to 3 days.
Freeze: to freeze the baked cookie cake, let the cake cool completely. Then tightly wrap it with two layers of plastic wrap. Freeze for up to 2 months.
Decorate the Cookies 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.
Here is my Vanilla Buttercream Recipe.
BAKING TIPS
- 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!
Nutrition
Calories: 529kcal | Carbohydrates: 70g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Sodium: 248mg | Fiber: 2g | Sugar: 45g