Perfect Easter Egg Sugar Cookie Cake Recipe with Easy Intricate Icing Tutorial
A festive and eye-catching sugar cookie cake perfect for Easter, featuring a buttery crunch, soft center, and intricate royal icing decorations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (340g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons milk (whole or 2%)
- 3 cups (360g) powdered sugar, sifted
- 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
- 1 teaspoon lemon juice or vanilla extract
- Food coloring gels in assorted pastel colors
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together 2 ¾ cups (340g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 1 cup (226g) softened unsalted butter with 1 ½ cups (300g) granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
- Beat in 1 large egg and 1 tablespoon vanilla extract until combined.
- Gradually add the flour mixture to the butter mixture, alternating with 2 teaspoons milk, mixing after each addition until just combined. Do not overmix.
- Spread the dough evenly into your greased pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until edges are golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
- Beat 3 cups (360g) powdered sugar with 2 egg whites and 1 teaspoon lemon juice until stiff peaks form (about 5-7 minutes). Divide icing into bowls and tint with food coloring gels.
- Use piping bags fitted with fine tips to create intricate Easter egg patterns on the cooled cookie cake. Start with an outline, then fill with thin layers of icing. Let dry completely, several hours or overnight.
Notes
Use softened, not melted butter for best texture. Chill dough for 30 minutes before baking to prevent spreading. Use parchment paper for easy cleanup. For royal icing, add water to thin or powdered sugar to thicken. Let icing dry overnight for best results. Practice piping on parchment before decorating the cake. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 14
- Carbohydrates: 36
- Protein: 3
Keywords: Easter sugar cookie cake, sugar cookie cake recipe, royal icing tutorial, Easter dessert, festive cookie cake, sugar cookie cake with icing