Easter Cookie Cake

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A big, soft, chewy cookie baked like a cake, decorated with sweet green frosting and topped with mini chocolate eggs—this Easter cookie cake is exactly the kind of treat that makes you smile before you even take a bite.

It’s the type of dessert that looks special but is secretly super easy to make. The dough is simple, the frosting comes together fast, and the decorating part is actually fun—almost like crafting, but you get to eat it afterward.

Easter treats in my house usually mean chocolate eggs, pastel colors, and something playful for the kids. But instead of making a batch of regular cookies or another chocolate bunny centerpiece, this time I went for a cookie cake.

It feels a bit more exciting on the table, and everyone loves the combo of soft cookie slices with that pop of candy crunch on top.

This cookie cake is soft in the middle, lightly crisp on the edges, and loaded with chocolate chips, just like a bakery-style cookie but thicker and more festive.

The frosting adds just the right amount of sweetness, and those mini chocolate eggs on top? They make the whole thing look like a mini Easter garden.

It’s the perfect easy bake for Easter parties, family lunches, or even just a quiet day at home when you want a fun dessert without spending all day in the kitchen. No fuss, no fancy tricks—just a big, crowd-pleasing cookie dressed up for the holiday.

Table of Contents

Easter Cookie Cake Recipe

Ingredients

For The Cookie Cake

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips

For The Decoration

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar, sifted
1-2 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Green gel food coloring
Mini chocolate eggs (pastel colors)

Instructions

Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan or line it with parchment paper, letting the sides hang over slightly to lift it out easily.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer on medium speed.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough using a spatula or wooden spoon.
Press the dough evenly into the prepared pan, smoothing out the top with the back of a spoon or your fingertips.
Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the center is set but still soft.
Remove from the oven and allow to cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.
While the cookie cake cools, make the frosting by beating the softened butter until creamy. Gradually add the sifted powdered sugar and continue beating until light and fluffy.
Mix in the vanilla extract and add milk a tablespoon at a time until you achieve a pipeable consistency.
Tint the frosting with green gel food coloring to resemble grass, mixing until you reach your desired shade.
Once the cookie cake has fully cooled, pipe the green frosting around the edge using a grass tip or star tip for a textured effect.
Gently press the mini chocolate eggs into the piped frosting at even intervals around the border.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.

Helpful Tips To Bake The Perfect Easter Cookie Cake

Making a cookie cake sounds easy—and it is—but a few small tricks can help you bake one that tastes like it came from a bakery.

Start with room temperature butter: Cold butter won’t cream properly with sugar, and melted butter will make the dough greasy. Softened butter gives you that perfect chewy middle.
Mix just enough: Stir the dough until the flour disappears, then stop. Overmixing makes your cookie cake dry and dense instead of soft and tender.
Don’t skip the parchment paper: Lining your pan makes removing the cookie cake super easy, especially if you don’t have a springform pan.
Evenly press the dough: Use your hands or the back of a spoon to press the dough out flat. Uneven dough will bake unevenly, leaving you with an underbaked center or overbaked edges.
Watch your bake time closely: You want golden-brown edges and a center that looks slightly underdone. It will firm up as it cools and give you that classic soft-baked cookie texture.
Cool fully before frosting: Warm cookie = melted frosting mess. Let it cool completely before decorating.

Variations For Easter Cookie Cake

This cookie cake is a great base, and you can switch it up based on who you’re baking for or what ingredients you have in your kitchen.

Different chocolate: Classic semi-sweet chips are great, but you can use milk chocolate, dark chocolate, white chocolate, or even peanut butter chips.
Switch the toppings: Instead of mini chocolate eggs, try pastel-colored jellybeans, mini marshmallows, or crushed chocolate candy bars.
Add-ins inside the dough: Fold in pastel sprinkles, crushed chocolate eggs, or even shredded coconut into the cookie dough before baking.
Colorful frosting: Go beyond green! Use yellow, blue, purple, or pink frosting for different spring or holiday themes.
Make it seasonal: Turn this into a birthday cookie cake, a Halloween treat with candy corn, or a Christmas version with red and green sprinkles.

How To Cut A Easter Cookie Cake Without Breaking It?

A cookie cake is thicker than a regular cookie but softer than a traditional cake, so cutting it the right way helps keep it looking neat and appetizing.

Cool it completely before slicing to prevent crumbling.
Use a large sharp chef’s knife to get clean cuts. Avoid serrated knives, which tend to tear the soft cookie.
Wipe the blade clean between each slice to avoid smudging frosting and crumbs.
Cut like a pizza into wedges for big slices or into squares if you want smaller, bite-sized pieces.

Can You Make This Easter Cookie Cake In Advance?

Absolutely—and it will still taste fresh! Here’s how to plan ahead:

Bake the cookie cake up to 2 days ahead: Just don’t decorate it yet. Let it cool, then wrap it tightly in plastic wrap.
Make the frosting early: You can prepare the frosting 2-3 days in advance and store it in the fridge. When ready to use, let it come to room temperature and give it a quick stir.
Decorate the day you serve: This keeps the frosting and toppings looking fresh and prevents the candies from getting soft or sticky.

How To Store Your Easter Cookie Cake?

Keep your cookie cake soft and flavorful for as long as possible by storing it the right way:

Room temperature: If you plan to eat it within 2-3 days, keep it covered with plastic wrap or in an airtight container. Store it away from heat or sunlight.
In the fridge: For longer freshness (up to 5 days), refrigerate it, but let it sit at room temperature for about 20-30 minutes before serving so it’s soft and chewy.
Freezer-friendly: Want to freeze it? Yes, you can! Wrap the unfrosted cookie cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge, then bring to room temperature and decorate.