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If you love the soft buttery base of our Classic Sugar Cookie Bars, this Sugar Cookie Cake gives you that same tender texture in a classic round celebration style. Baked in an 11-inch springform pan, it slices beautifully and makes an easy alternative to layered cakes.
It’s thick, soft, and perfectly structured for decorating. Frost it with our Classic Vanilla Buttercream or Lemon Buttercream for a stronger citrus profile or even Cream Cheese Frosting for a slightly tangy contrast.for a traditional look, or customize it with your favorite frosting for birthdays, parties, or simple family celebrations.
If you enjoy bakery-style cookie cakes, you may also love our Chocolate Chip Cookie Cake and other favorites in our full Desserts collection. For more celebration-worthy options, browse our Cake Recipes!
Why You’ll Love This Recipe
- Soft, thick cookie cake texture
- Same base as our classic sugar cookie bars
- Baked in an 11-inch springform pan for clean slices
- Perfect for decorating with buttercream
- Ideal for birthdays and special occasions
Ingredients
- Salted butter
- Granulated sugar
- A large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Vanilla Buttercream Frosting (or other frosting of choice)
Equipment Needed
- 11-Inch Springform Pan – Creates a classic cookie cake shape and allows easy removal.
- Parchment Paper – Prevents sticking and ensures clean release.
- Hand Mixer or Stand Mixer – Proper creaming creates a soft texture.
- Offset Spatula, Piping Bag & Decorating Tips – For smooth frosting layers, and bakery-style borders or rosettes. A beginner cake decorating kit works perfectly for this.
How to Make Sugar Cookie Cake
The texture of this cookie cake starts with proper creaming. Beating the butter and sugar until light and fluffy incorporates air, which gives the finished cake a tender crumb rather than a dense texture.
Once the egg and vanilla are added, the mixture should look smooth and slightly pale. This indicates the structure is developing properly.
When incorporating the flour mixture, mix only until combined. Overmixing can develop gluten and create a firmer, less tender cookie cake.
Press the dough evenly into the prepared 11-inch springform pan. Keeping the surface level ensures consistent baking from edge to center.
Bake just until the edges are lightly golden and the center is set. Because this pan creates a thinner layer than a traditional cake pan, it requires slightly less baking time than bar-style versions. Avoid overbaking to maintain a soft texture.
Allow the cookie cake to cool completely before removing from the springform pan. Frost once fully cooled for the cleanest finish.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSugar Cookie Cake
This Sugar Cookie Cake is soft, thick, and baked in an 11-inch springform pan for a classic cookie cake shape. It has the same tender texture as our classic sugar cookie bars but bakes slightly less for a soft, sliceable finish. Decorate with buttercream for birthdays, celebrations, or everyday dessert.
- Prep Time: 15 mintues
- Cook Time: 22-24 minutes
- Total Time: about 40 minutes
- Yield: 12 slices
Ingredients
For the Cookie Cake
- 1 cup salted butter, slightly softened (not melted)
- 1 cup granulated sugar
- 1 large egg
- 1 TBSP vanilla extract
- 1 3/4 tsp baking powder
- 1/4 tsp salt (double it if using unsalted butter)
- 2 1/4 cups all-purpose flour
For the Frosting
-
1/2 batch Vanilla Buttercream Frosting, Lemon Buttercream, Cream Cheese Frosting, or other frosting of choice
Instructions
- Preheat oven to 350°F. Prepare an 11-inch springform pan by lining the bottom with parchment paper.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Press dough evenly into the prepared springform pan. Smooth the top into an even layer.
- Bake for 22–24 minutes, JUST until edges are lightly golden and center is set. DO NOT OVER BAKE! It is ok if the cookie cake looks slightly “underbaked” – it will set as it cools!
- Allow to cool completely before removing from the springform pan and frosting.
Notes
Do not overbake. Slightly underbaked ensures a soft cookie cake texture.
An 11-inch pan produces a thinner cookie cake with even baking.
Chill briefly before slicing for cleaner edges.
Tips for Success
- Cream butter and sugar thoroughly for best texture.
- Do not overbake — slightly underbaked keeps it soft.
- Allow to cool completely before decorating.
- Chill briefly after frosting for cleaner slices.
Storage & Reheating
Store: Keep covered at room temperature for up to 3 days or refrigerate up to 5 days.
Freeze: Unfrosted cookie cake can be wrapped tightly and frozen up to 2 months.
Reheat: Not necessary. If chilled, allow to come to room temperature before serving for best texture.
Frequently Asked Questions
Can I use a different size pan?
Yes, but bake time will vary. Thicker pans require longer baking. See our Sugar Cookie Bars recipe for instruction on baking in a different sized pan.
Can I make this ahead of time?
Yes! Bake one day ahead and frost before serving.
What frosting works best?
Classic Vanilla Buttercream for traditional flavor, or customize with your favorite frosting.
Can I add sprinkles or decorations before baking?
Decorations are best added after baking and cooling.
Final Thoughts
This Sugar Cookie Cake is simple, dependable, and easy to customize. It delivers the same soft texture as our classic bars but in a format that’s perfect for decorating and celebrating.
It’s a straightforward dessert that feels special without requiring complicated steps.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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