The Ultimate Soft & Chewy Sugar Cookie Cake Recipe: Perfect for Any Celebration!

Welcome to the world of effortless baking with this incredible Sugar Cookie Cake. It’s truly perfect for any occasion, offering a delightful twist on a classic treat. Imagine a soft, chewy cookie baked to cake-like perfection, generously topped with a rich, smooth, and utterly decadent buttercream frosting. This recipe is designed to be straightforward, using simple ingredients you likely already have in your pantry, yet it yields a dessert that tastes like it came from a gourmet bakery. Whether you’re celebrating a birthday, a holiday, or simply craving something sweet, this sugar cookie cake is guaranteed to be a crowd-pleaser and become a staple in your recipe collection.

My family, like many others, absolutely adores cookie cakes. For years, our go-to has been the vibrant M&M Cookie Cake, a colorful treat that always brings smiles. But in recent times, this easy Sugar Cookie Cake has emerged as another beloved favorite. Its tender texture and sweet flavor are simply irresistible. We even adapt our cookie cake recipes for seasonal celebrations, like our festive Easter Cookie Cake, proving just how versatile and well-loved these desserts are. If you’re a fan of chocolate chip cookie cakes, you’ll find our various cookie cake recipes offer something for everyone.

You are going to be amazed by how incredibly simple this recipe is to prepare. With mostly pantry ingredients and minimal fuss, you can whip up an amazing dessert that tastes far more elaborate than it is. The resulting texture is wonderfully soft and delightfully chewy, making each bite a truly satisfying experience. To finish, I love to pipe homemade buttercream on top, creating beautiful swirls and adding a sprinkle of festive decorations to match the occasion. This cake is not just a dessert; it’s an edible celebration, ready to bring joy to any gathering.

Beyond this fantastic cookie cake, another family favorite we often make is this refreshing Fruit Pizza, perfect for lighter, fruit-filled indulgence.

Why This Easy Sugar Cookie Cake Will Be Your New Favorite

This sugar cookie cake is a truly easy dessert that consistently turns out wonderful, making it a reliable recipe for any baker. You will quickly fall in love with this simple recipe for its versatility – it’s perfect for birthdays, holidays, potlucks, or just because you fancy a sweet treat. The beauty of a homemade cookie cake lies in its simplicity and the ability to customize it to your heart’s content. It’s also a fantastic way to involve kids in the kitchen, letting them help with the mixing and decorating.

Not only will you save money by making this delicious treat at home compared to buying expensive store-bought cookie cakes, but I also firmly believe that the homemade version tastes infinitely better. The fresh ingredients and the love put into baking truly make a difference. The soft, buttery cookie base combined with the creamy, sweet frosting creates a delightful texture and flavor profile that your family and friends will absolutely adore. Prepare for this tasty treat to disappear quickly!

Essential Ingredients for Your Perfect Sugar Cookie Cake

Creating this irresistible sugar cookie cake starts with a few key ingredients, each playing an important role in achieving that perfect soft and chewy texture. Most of these are basic pantry staples, ensuring that this delicious dessert is always within reach.

For the Cookie Cake:

• Unsalted butter. It’s crucial to allow your butter to come to room temperature before you start. This ensures that it creams smoothly with the sugar, creating a light and fluffy base for the cookie cake batter. Cold butter won’t incorporate properly, leading to a dense texture.
• Granulated sugar. This provides the classic sweetness and helps create a crisp edge while keeping the center soft.
• Egg. Just one large egg is needed, also at room temperature. A room temperature egg emulsifies better with the butter and sugar, resulting in a more uniform batter and a cake that bakes evenly throughout.
• Vanilla extract. Pure vanilla extract is essential for that signature delicious sugar cookie flavor. It adds warmth and depth. For an interesting twist, you can substitute a teaspoon of almond extract for some of the vanilla to give it a subtle nutty essence.
• Baking powder. This leavening agent helps the cookie cake rise slightly, giving it that soft, cake-like texture rather than a flat, crispy cookie.
• Salt. A pinch of salt balances the sweetness and enhances all the other flavors in the cake.
• All-purpose flour. The right amount of flour is key to a perfectly tender cookie cake. You don’t want to use too much flour, or the cake will end up dry and crumbly. The best way to measure flour is to spoon it into the measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to over-measurement.

For the Frosting:

• Unsalted butter. Just like with the cookie cake, real butter at room temperature is an absolute must for achieving a rich, creamy, and flavorful buttercream frosting.
• Powdered sugar. Also known as confectioners’ sugar, this fine sugar is what gives buttercream its smooth consistency. To ensure your frosting is silky and lump-free, it’s highly recommended to sift the powdered sugar before adding it to the butter.
• Vanilla extract. For the frosting, you can use regular vanilla extract for a slightly off-white color. However, if you want your icing to remain a bright, pure white (especially for vibrant sprinkles or specific color schemes), opt for clear vanilla extract.
• Heavy Cream or Milk. Heavy cream will give you a richer, thicker, and more stable frosting, which is excellent for piping. However, you can certainly use milk if desired; it will result in a slightly lighter, less rich frosting but still delicious. Start with a small amount and add more as needed to reach your desired consistency.

You can find the complete list of ingredients with precise measurements in the recipe card at the bottom of the page, making it easy to gather everything you need.

Creative Variations to Customize Your Sugar Cookie Cake

One of the best things about this sugar cookie cake recipe is how easily it can be adapted and customized to suit your taste, a specific holiday, or any special occasion. Here are some fantastic ideas to get your creativity flowing:

• Cream Cheese Frosting. While the classic buttercream is divine, for a delightful tangy contrast, try substituting it with our Homemade Cream Cheese Frosting Recipe. Its slight tartness beautifully complements the sweet cookie base.
• Sprinkles. Sprinkles are your secret weapon for transforming this cake for any event! You can choose to omit them for a simpler look, or go all out with colorful jimmies, nonpareils, or themed sprinkle mixes. I find it incredibly fun to change the sprinkles according to the holiday (red and green for Christmas, pastels for Easter, red, white, and blue for patriotic holidays) or the occasion (school colors for a graduation, glittery gold for a special anniversary).
• Chocolate Chips. For a touch of chocolatey goodness, incorporate white chocolate chips, milk chocolate chips, or even dark chocolate chips into the cookie batter before baking. You can also mix in mini chocolate candies for extra texture and color.
• Nutty Additions. Fold in finely chopped pecans, walnuts, or almonds into the cookie dough for a delightful crunch and nutty flavor.
• Citrus Zest. For a brighter, zippier flavor profile, add a teaspoon of lemon, orange, or lime zest to the cookie dough. This is especially lovely if you’re serving it during warmer months.
• Other Extracts. Experiment with different extracts in the cookie dough or frosting. Peppermint extract is fantastic for a holiday twist, while a touch of almond extract can enhance the vanilla flavor beautifully.
• Fruit Toppings. Instead of or in addition to sprinkles, top the frosted cake with fresh berries (strawberries, raspberries, blueberries) for a burst of freshness and color. Sliced kiwi or mandarins also work wonderfully.
• Candy & Cookie Crumbles. Crush your favorite candies or cookies (like Oreos or Biscoff) and sprinkle them over the frosting for added texture and flavor.
• Shape and Size. While this recipe calls for a 12-inch round pan, you can easily use an 8-inch or 9-inch pan for a thicker cake (adjusting baking time as needed). You can also bake it in a rectangular baking dish for easy cutting into bars, or even use smaller pans for individual cookie cakes.

Easy Step-By-Step Instructions to Bake Your Sugar Cookie Cake

Follow these detailed steps to create your perfect homemade sugar cookie cake. Even novice bakers will find this process simple and rewarding!

Step 1. First things first, go ahead and preheat your oven to 350 degrees Fahrenheit (175°C). While the oven is heating, prepare your chosen baking pan. If using a 12-inch metal round cookie pan, spray it generously with cooking spray to prevent sticking, or for even easier removal, line it with parchment paper, leaving a slight overhang on the sides to use as “handles.”

Step 2. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened room-temperature butter and granulated sugar. Next, cream them together on medium speed until the mixture becomes wonderfully light and fluffy. This process incorporates air, which is essential for a tender cookie cake. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 3. Once your butter and sugar mixture is light and fluffy, crack in the room-temperature egg and add the vanilla extract. Mix these together on low speed until they are just combined. Be careful not to overmix at this stage, as overmixing can lead to a tougher cookie cake texture.

Step 4. In a separate bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. Then, slowly and gradually add this dry mixture to the wet ingredients in the mixing bowl. Mix on low speed until the dry ingredients are just incorporated. Overmixing flour develops gluten, making the cookie tough.

Step 5. Continue mixing only until a cohesive dough forms. It should be soft and pliable, not crumbly or too sticky. If adding any variations like chocolate chips or sprinkles, gently fold them in now.

Step 6. Carefully transfer the cookie dough into your prepared cookie cake pan. Use your hands, a spatula, or the bottom of a glass to gently press the dough evenly across the bottom of the pan, making sure it reaches the edges for a uniform cake.

Step 7. Place the pan in the preheated oven and bake for 15-20 minutes. Keep a close eye on it; the cake is ready when the edges begin to turn a very light golden brown and the center looks set. It’s crucial not to overbake, as the cookie cake will continue to set and firm up as it cools in the hot pan, retaining its soft and chewy texture. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

Step 8. While your sugar cookie cake is cooling completely in its pan, it’s the perfect time to make the frosting. In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, beat the softened butter until it is smooth and creamy. Gradually add the sifted powdered sugar, mixing on medium speed until well combined and lump-free.

Step 9. Once the powdered sugar is incorporated, add the vanilla extract (clear vanilla for a whiter frosting) to the butter and sugar mixture. Beat on medium-high speed for a minute or two until light and fluffy.

Step 10. Now, slowly add the heavy cream (or milk) to the frosting. I recommend starting with 2 tablespoons and mixing well. Then, add 1-2 more tablespoons, one at a time, if needed, until you reach your desired consistency – a frosting that is smooth, spreadable, and holds its shape for piping.

Step 11. Once the cookie cake has completely cooled (this is vital!), transfer your delicious vanilla buttercream frosting into a piping bag fitted with your favorite decorative tip. Finally, pipe the frosting onto the cake. I particularly enjoy decorating around the edges, creating a beautiful border, and then filling in the center or adding swirls as desired. Don’t forget to add your favorite sprinkles!

Step 12. Now for the best part! Carefully slice the decorated sugar cookie cake into wedges or squares. Serve it up and watch everyone enjoy this delightful, homemade treat. It’s perfect for sharing!

Pro Tips for the Best Sugar Cookie Cake Every Time

Achieving a perfectly soft, chewy, and beautifully decorated sugar cookie cake is simple with a few expert tips. Keep these in mind to ensure your cake is always a showstopper:

• Don’t overmix the batter. This is perhaps the most important rule for tender baked goods. Once you add the flour, mix the cookie cake batter only until the dry ingredients are just incorporated and a dough forms. Overmixing develops gluten, which can lead to a dense, tough, and less chewy cake.
• Ensure ingredients are at room temperature. For both the cookie cake and the frosting, having your butter and egg at room temperature is crucial. Room temperature butter creams better with sugar, incorporating more air, and room temperature eggs combine more smoothly, creating a homogeneous batter and frosting.
• Allow the cake to cool completely. Patience is a virtue here! The cake needs to cool completely before you even think about decorating it. Attempting to frost a warm or even slightly warm cookie cake will result in melted, sliding frosting and a messy presentation.
• Double the frosting. If you love a generous layer of creamy frosting, or if you plan to do intricate piping designs, don’t hesitate to double the frosting recipe. More frosting always makes for a more decadent treat!
• Don’t add all of the heavy cream at once for the frosting. When making the buttercream, gradually add the heavy cream or milk, a tablespoon at a time. The amount needed can vary based on humidity and the precise measurements of other ingredients. Start with the minimum recommended and add more until you achieve the perfect smooth, pipeable consistency. I often use all 4 tablespoons, but trust your judgment.
• Make layers for an extra special cake. For a truly impressive dessert, you can make two of these sugar cookie cakes. Once cooled, stack them with a generous layer of frosting in between. This creates a taller, more dramatic presentation, perfect for birthdays.
• Piping Bag Alternative. No piping bag? No problem! Simply place the prepared frosting into a sturdy plastic ziplock bag. Snip off one corner of the bag with scissors (a smaller snip for a finer line, a larger snip for a thicker border), and you can use it just like a piping bag. For more intricate designs, you can even insert a piping tip into the corner before snipping.
• Choosing the right Cookie Cake Pan. While a 12-inch round pan is specified, you can certainly use an 8-inch or 9-inch round pan if you prefer a thicker cake. Just remember that a thicker cake will require an adjustment to the baking time – it will likely need a few extra minutes in the oven. Always check for doneness with a toothpick.
• Storage. Store leftover sugar cookie cake covered at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If refrigerated, allow it to come to room temperature for the best texture.
• Make Ahead. The cookie cake base can be baked a day in advance and stored covered at room temperature. Prepare the frosting just before serving or up to a day ahead and store it in the fridge, then re-whip it slightly before frosting the cake.

This Sugar Cookie Cake Recipe is an absolute must-try for anyone who loves easy, impressive, and utterly delicious desserts. Make it the next time you need a stunning birthday cake, a festive holiday treat, or simply “just because.” Its soft texture, sweet flavor, and creamy frosting make it an instant favorite. Please, once you’ve tried it, come back and leave a comment and a star rating to let us know how much you loved it!