Oh, I am SO excited to share this with you today! If you’re anything like me, you’ve got those comfort recipes that just hit the spot, the ones you can whip up even when you’re utterly exhausted but still craving something sweet and utterly delightful. This sugar cookie cake is exactly that for me. It’s that perfect balance of a chewy, soft sugar cookie and a rich, creamy frosting that just sings. Honestly, it’s become my secret weapon for birthdays, unexpected guests, or even just a Friday night when the kids are begging for something special. Forget those fancy layered cakes that take hours; this sugar cookie cake is a game-changer, and it’s so much easier than you might think. It’s got all the charm of a classic sugar cookie but in a format that feels a little more celebratory, and trust me, it disappears in minutes at my house every single time!
What is sugar cookie cake?
So, what exactly is a sugar cookie cake? Think of it as your favorite soft, chewy sugar cookie dough, but instead of cutting out little shapes, you press it into a cake pan and bake it into one big, glorious cookie! It’s essentially a giant, soft, buttery sugar cookie that’s meant to be frosted and shared. The beauty of it is that it’s incredibly forgiving and doesn’t require the precise layering or decorating of a traditional cake. It’s more rustic, more laid-back, and honestly, way more fun. It’s the perfect canvas for all sorts of frosting and sprinkles, making it a hit with kids and adults alike. It’s not as dense as a typical cake, nor as brittle as a crisp cookie; it sits perfectly in the middle, offering that delightful chewiness that makes you go back for another bite. It’s basically dessert perfection in a simple, unfussy package!
Why you’ll love this recipe?
There are so many reasons why this sugar cookie cake has earned a permanent spot in my recipe binder, and I just know you’re going to adore it too. First off, the FLAVOR! It’s pure, unadulterated sugar cookie goodness. That buttery, vanilla-kissed dough baked to a perfect tender chewiness is just heavenly, especially when topped with that luscious, creamy frosting. Speaking of frosting, it’s not too sweet, just perfectly balanced to complement the cookie base. And the SIMPLICITY? Oh my goodness, this is a lifesaver. If you can mix a bowl of ingredients, you can make this. There’s no creaming butter and sugar for ages, no carefully folding in dry ingredients, just straightforward mixing that leads to an incredible result. It’s also super COST-EFFECTIVE. Most of the ingredients are pantry staples, meaning you can whip this up without a special trip to the grocery store, making it an economical choice for a crowd-pleaser. And don’t even get me started on the VERSATILITY! You can go wild with decorations, add sprinkles, chocolate chips, or even swirl in some jam. It’s perfect for birthdays, holidays, or just because. What I love most about this recipe is its sheer joyfulness. It’s a happy dessert, and it makes everyone who eats it feel happy too. It’s definitely a step up from just plain cookies, but still so much less fuss than a traditional layer cake, which is exactly what I need on busy weeknights!
How do I make a sugar cookie cake?
Quick Overview
This sugar cookie cake comes together in a flash, making it ideal for those spontaneous sweet cravings. You’ll simply mix up a buttery, vanilla-scented dough, press it into a pan, bake until golden and slightly puffed, and then top it off with a dreamy, creamy frosting. It’s designed for ease, with no complicated steps or fancy techniques. The result is a soft, chewy cookie base that’s just begging for a generous swirl of frosting. This method ensures a tender crumb and a delightful texture every time.
Ingredients
For the Main Batter:
1 cup (2 sticks) unsalted butter, softened: Make sure it’s really softened, not melted! This is key for that perfect tender texture. I always take mine out about an hour before I plan to start.
1 ½ cups granulated sugar: This is what gives it that classic sweet sugar cookie flavor and helps with the chewiness.
2 large eggs: Room temperature eggs incorporate better into the batter. Just pop them in a bowl of warm water for 5 minutes if you forget to take them out earlier.
1 teaspoon vanilla extract: Use good quality vanilla; it makes a big difference!
2 ¾ cups all-purpose flour: Spooned and leveled, not scooped! Scooping can pack in too much flour, leading to a dry cookie cake.
1 teaspoon baking soda: This helps the cake spread and gives it a lovely texture.
½ teaspoon salt: Balances out the sweetness and enhances all the other flavors.
For the Filling:
This part is optional but highly recommended for an extra layer of decadence! I like to keep it simple, but you can get creative here.
1 cup cream cheese, softened: Full-fat is best for the creamiest result.
½ cup powdered sugar: Sifted to avoid lumps.
¼ cup heavy cream: For smoothness.
½ teaspoon vanilla extract: To enhance the flavor.
For the Glaze:
This is non-negotiable in my book! It’s the perfect sweet topping.
3 cups powdered sugar, sifted: Sifting is crucial here for a smooth, lump-free glaze.
⅓ cup milk (or heavy cream for extra richness): Start with this amount and add more, a teaspoon at a time, until you reach your desired consistency.
1 teaspoon vanilla extract: For that classic flavor.
Optional: A pinch of salt to balance the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Now, grab a 9-inch round cake pan or an 8×8 inch square pan. I like to grease it really well with butter or non-stick spray and then lightly dust it with flour. You can also line the bottom with parchment paper for super easy removal. This is your first line of defense against a cake sticking, and trust me, you don’t want that!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk until everything is evenly distributed. This ensures your leavening agent and salt are spread throughout the flour, which means your cookie cake will bake up evenly. Don’t skip this step; it’s quick and important!
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer if you’re using one), cream together the softened butter and granulated sugar until light and fluffy. This usually takes a couple of minutes. You want to beat out any lumps of butter and incorporate some air, which contributes to the cake’s tender texture. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Finally, stir in the vanilla extract.
Step 4: Combine
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) just until combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to a tough cookie cake. You should still see a few streaks of flour; that’s okay. We’ll mix those in gently when pressing it into the pan.
Step 5: Prepare Filling (Optional)
If you’re adding the cream cheese filling, do it now. In a separate bowl, beat the softened cream cheese until smooth. Then, beat in the sifted powdered sugar, heavy cream, and vanilla extract until well combined and fluffy. Set aside. This isn’t strictly necessary, but oh my, it adds such a delicious creamy dimension!
Step 6: Layer & Swirl
Divide your cookie dough in half. Press one half evenly into the bottom of your prepared pan. If you’re using the cream cheese filling, dollop spoonfuls of it over the cookie dough. Then, gently spread the remaining cookie dough over the filling. If you’re not using filling, just press the entire dough into the pan. You can even create a little well in the center if you want a slightly thicker edge. For a little extra flair, you can gently swirl the filling into the dough with a knife, but don’t go crazy – we don’t want it to get too mixed up!
Step 7: Bake
Bake for 25-35 minutes, or until the edges are golden brown and the center is set and slightly puffed. It might look a little underdone in the very center, but it will continue to cook as it cools. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Keep an eye on it, as oven temperatures can vary.
Step 8: Cool & Glaze
Let the cookie cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Once it’s completely cool, it’s time for the glaze! In a medium bowl, whisk together the sifted powdered sugar, milk (starting with ⅓ cup), and vanilla extract. Add more milk, a teaspoon at a time, until you reach a pourable but thick consistency. Drizzle or spread the glaze over the cooled cookie cake. If you want to add sprinkles, do it immediately after glazing while it’s still wet!
Step 9: Slice & Serve
Once the glaze has set slightly, you can slice and serve! I love cutting it into wedges like a traditional cake or into squares for easier grabbing. It’s delicious at room temperature and tastes amazing with a cold glass of milk.
What to Serve It With
This sugar cookie cake is so wonderfully versatile, it fits into almost any meal or occasion! For a simple Breakfast treat, I love to cut a small wedge and pair it with a hot cup of coffee or a creamy latte. It’s a little sweet to start the day, but in the best way possible! For a more elegant Brunch, I’ll serve it on a pretty platter, perhaps with some fresh berries scattered around the edges. A chilled mimosa or a sparkling juice complements it beautifully. As a Dessert, it’s an absolute winner. Serve it slightly warm for an extra gooey experience, or at room temperature. A scoop of vanilla bean ice cream or a drizzle of raspberry sauce makes it even more decadent! And for those Cozy Snacks times, when you just need a little pick-me-up, a square of this with a big glass of cold milk is pure comfort. My family has a tradition of having this on the last day of school, decorated with fun sprinkles, and it always feels like such a special way to mark the occasion. It’s just a genuinely happy dessert, no matter how you serve it!
Top Tips for Perfecting Your Sugar Cookie Cake
I’ve made this sugar cookie cake more times than I can count, and over the years, I’ve picked up a few little tricks that really help elevate it from good to absolutely phenomenal. So, here are my top tips to ensure your cookie cake is a runaway success! First, when it comes to the butter and eggs for the main batter, make SURE they are at room temperature. I know I mentioned it in the ingredients, but I can’t stress it enough! Cold butter and eggs won’t cream together properly, and you’ll end up with a denser, less tender cookie cake. It’s worth the extra wait time to let them soften. Second, for the flour, I always spoon it into my measuring cup and then level it off with a straight edge. Scooping directly from the bag packs in too much flour, which is a common culprit for dry, crumbly baked goods. Trust me on this one – it makes a world of difference in texture. When it comes to mixing the wet and dry ingredients, remember: DO NOT OVERMIX. As soon as the flour streaks disappear, stop mixing. A few tiny streaks are perfectly fine. Overmixing develops gluten, and we want a tender, melt-in-your-mouth texture, not something tough or chewy in the wrong way. For the GLORY of the glaze, sift your powdered sugar! Seriously, it takes two seconds and it completely eliminates any lumps, giving you that perfectly smooth, drizzly finish you see in pictures. And if your glaze seems too thick, just add milk, a teaspoon at a time, until it reaches that luscious, pourable consistency. For the frosting swirl, if you’re adding the cream cheese layer, don’t try to create intricate patterns. Just dollop and gently spread or swirl a little. The goal is to add flavor and creaminess without overworking the dough. Finally, when it comes to baking, keep an eye on your oven. Ovens can be notoriously different, so start checking for doneness around the 25-minute mark. You’re looking for golden brown edges and a center that’s set but still looks a little soft. It will continue to cook and firm up as it cools. I learned this lesson the hard way after a few accidentally over-baked cookie cakes in my early days!
Storing and Reheating Tips
Now, if by some miracle you have any leftover sugar cookie cake (highly unlikely in my house!), storing it is a breeze. For Room Temperature storage, once the glaze has set, you can cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh and delicious for about 2-3 days. This is perfect if you plan on finishing it off relatively quickly. If you need to store it for a bit longer, Refrigerator Storage is your best bet. Wrap the cake very well in plastic wrap and then place it in an airtight container. It should keep well in the fridge for up to 5 days. When you’re ready to enjoy a slice again, I usually let it sit out on the counter for about 15-20 minutes to take the chill off and soften up a bit. It’s also delicious slightly chilled straight from the fridge! For longer storage, Freezer Instructions are your friend. Wrap the cooled, un-glazed cake (or slices) very tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, remove from the freezer and let it thaw at room temperature for a few hours, or overnight in the refrigerator. If you freeze it unfrosted, you can add a fresh glaze or frosting once it’s thawed. For the glaze itself, if you have extra, it can be stored in an airtight container in the refrigerator for a few days. You might need to add a tiny bit of milk to loosen it up when you’re ready to use it again. I find that the cake is best enjoyed within the first 3 days, but these methods really help extend its life!
Frequently Asked Questions
Final Thoughts
Honestly, this sugar cookie cake is one of those recipes that just brings pure joy. It’s so straightforward, yet the result is incredibly satisfying. It’s that perfect treat when you want something homemade and special without spending hours in the kitchen. The soft, chewy cookie base combined with the sweet, creamy frosting is simply irresistible. It’s the kind of dessert that makes people ask for the recipe, and I can’t wait for you to experience that same joy. If you love this recipe, you might also enjoy my Classic Chocolate Chip Cookies or my Easy No-Bake Cheesecake for more simple yet delicious treats! Give this sugar cookie cake a try, and I promise it’ll become a staple in your baking repertoire. I’d absolutely love to hear how yours turns out and see any fun decorations you come up with! Please leave a comment below and share your baking adventure. Happy baking, and enjoy every delicious bite!
Sugar Cookie Cake
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 0.5 teaspoon salt
- 0.75 teaspoon baking powder
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk or heavy cream, as needed for consistency
Decorations (Optional)
- Sprinkles
Instructions
Making the Sugar Cookie Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
Baking the Sugar Cookie Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9 or 10-inch round cake pan.
- Press the chilled cookie dough evenly into the prepared cake pan.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and the center is set.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Making the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
- Add the milk (or cream) one tablespoon at a time, until the frosting reaches your desired spreading consistency.
Assembling and Decorating
- Once the sugar cookie cake is completely cool, spread the cream cheese frosting evenly over the top.
- Decorate with sprinkles, if desired.
- Slice and serve!
