Easter Cookie Cake Designs: Fun And Delicious Recipes To Try

The Great Cookie Easter Custom Cookie Cake from thegreatcookie.com

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Introduction

Easter is just around the corner, and what better way to celebrate than with some delicious cookie cakes? These treats are perfect for sharing with family and friends, and they’re a great way to add some festive flair to your Easter celebrations. In this article, we’ll be sharing two different Easter cookie cake designs that are sure to impress. So, grab your aprons and let’s get baking!

Recipe 1: Easter Bunny Cookie Cake

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup pastel-colored M&M’s
1 cup vanilla frosting
Pink food coloring
White fondant
Black edible marker

Instructions:

Preheat your oven to 350°F. Grease a 9-inch round cake pan and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the mini chocolate chips and M&M’s.
Pour the batter into the prepared cake pan, and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cookie cake to cool completely in the pan.
In a small bowl, mix together the vanilla frosting and pink food coloring until you reach your desired shade of pink.
Roll out the white fondant on a clean surface, and use a bunny-shaped cookie cutter to cut out a bunny shape.
Place the fondant bunny on top of the cooled cookie cake.
Using the black edible marker, draw the bunny’s eyes, nose, and whiskers onto the fondant.
Drizzle the pink frosting around the edges of the cake, and serve!

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 200mg
Total Carbohydrates: 46g
Dietary Fiber: 1g
Total Sugars: 29g
Protein: 4g

Cooking Time:

Preparation Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour

Equipment:

9-inch round cake pan
Mixing bowls
Whisk
Spatula
Bunny-shaped cookie cutter
Rolling pin
Black edible marker

Serving Suggestions:

This Easter Bunny Cookie Cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or whipped cream for an extra special treat.

Variations:

You can swap out the mini chocolate chips and M&M’s for other add-ins, such as chopped nuts or dried fruit. You can also use different food coloring to customize the frosting to your liking.

Substitutions:

If you don’t have vanilla frosting on hand, you can use cream cheese frosting instead. You can also use a different shaped cookie cutter if you don’t have a bunny-shaped one.

Storage:

Store any leftover cookie cake in an airtight container in the fridge for up to 3 days.

Tips:

Make sure to let the cookie cake cool completely before decorating it with the fondant bunny and pink frosting. You can also use a piping bag to create more precise lines with the frosting.

Frequently Asked Questions:

Can I make this cookie cake ahead of time?
Yes, you can make the cookie cake a day in advance and store it in the fridge until you’re ready to decorate it.
Can I freeze this cookie cake?
While you can freeze the cookie cake, we recommend decorating it after it has been thawed for best results.
Can I use different frosting colors?
Yes, you can use any food coloring you like to customize the frosting to your liking.

Recipe 2: Easter Egg Cookie Cake

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup pastel-colored M&M’s
1 cup vanilla frosting
Purple, blue, and green food coloring
White fondant
Small egg-shaped cookie cutter

Instructions:

Preheat your oven to 350°F. Grease a 9-inch round cake pan and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the pastel-colored M&M’s.
Pour the batter into the prepared cake pan, and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cookie cake to cool completely in the pan.
In a small bowl, mix together the vanilla frosting and purple, blue, and green food coloring until you have three different shades of frosting.
Roll out the white fondant on a clean surface, and use the egg-shaped cookie cutter to cut out several egg shapes.
Place the fondant eggs on top of the cooled cookie cake, and use a small knife to cut off any excess fondant around the edges.
Using a piping bag or zip-top bag with a small hole cut in the corner, pipe the different colored frostings onto the fondant eggs in a zig-zag pattern.
Serve and enjoy!