Easter pastel cookie cake (Print Version)
Soft cookie cake with pastel candies and green frosting, perfect for a festive springtime treat.
# Ingredients:
Cookie Dough
01 -
226 g unsalted butter, softened (2 sticks)
02 -
220 g brown sugar, tightly packed (1 cup)
03 -
100 g granulated sugar (½ cup)
04 -
1 large egg
05 -
1 large egg yolk
06 -
2 tsp vanilla extract
07 -
312 g all-purpose flour (2 ½ cups)
08 -
1 tsp cornstarch
09 -
1 tsp baking soda
10 -
½ tsp salt
11 -
255 g pastel M&Ms, divided (1 ½ cups)
Garnish
12 -
Green buttercream frosting
13 -
Speckled mini chocolate eggs
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a 9-inch round cake pan or springform pan with parchment paper and lightly grease.
02 -
In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer.
03 -
Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Mix until smooth and creamy.
04 -
In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt until evenly blended.
05 -
Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
06 -
Fold in 1 cup (about 170 g) of pastel M&Ms gently. Press the dough evenly into the prepared pan and sprinkle the remaining M&Ms on top.
07 -
Bake for 18 to 22 minutes, or until the edges turn lightly golden and the center remains slightly soft.
08 -
Allow the cake to cool completely in the pan to set. Once cooled, pipe green buttercream frosting around the edges to simulate grass and garnish with speckled mini chocolate eggs.
# Notes:
01 -
Cooling the cake fully in the pan prevents crumbling and ensures clean slicing.