Sugar Cookie Cake Recipe
This Sugar Cookie Cake has everything you love about your favorite cut out treats, only it's baked as one GIANT cookie the size of a cake. Perfect for holidays and only 4 ingredients!
Servings: 8 servings
Ingredients
- 1 package Betty Crocker Sugar Cookie Mix
- ½ cup butter, softened
- 1 large egg
- ½ cup of pastel M&Ms
For the Frosting
- ¼ cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1 Tablespoon milk
- ½ teaspoon pure vanilla extract
- 1 Tablespoon holiday sprinkles
Instructions
- Preheat the oven to 350. Spray the bottom of a 9” pie plate or cast iron skillet.
- In a large bowl mix together the cookie mix, softened butter and egg.
- Next fold in the M&M’s
- Press the dough into a pie plate or cast iron skillet. Press the egg-shaped candies lightly into the dough.
- Bake for 25-30 minutes or until the edges are golden brown and the center is set. Cool completely before cutting.
- For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk, and vanilla extract. Beat until smooth. Use a bag and tip of your choice to pipe onto the edges of the cooled cookie. Add sprinkles and serve.
Notes
- Swap out the candies and colors for different seasons
- Use a cake pan or cast iron skillet. Make sure to spray the bottom of the pan or skillet with baking spray first. For best results, press dough as evenly as possible.
- Can serve warm with vanilla ice cream.
- Store at room temperature covered with plastic wrap for up to one week.
Nutrition
Serving: 1slice | Calories: 189kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 36mg | Sodium: 147mg | Fiber: 2g | Sugar: 5g