Sugar 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.
Find it online: https://ourgratefulkitchen.com/sugar-cookie-cake/