SUGAR COOKIE CAKE
An easy, thick and chewy Sugar Cookie Cake. This Sugar Cookie Cake recipe makes the best birthday cake, cake for Valentine's Day, parties and more!
Provided by Julie Blanner
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine butter, oil, sugars and vanilla until smooth. Blend in eggs.
- Add flour, salt, cream of tarter and baking soda until blended in.
- Press dough into a greased dish.
- Bake 20 minutes watching carefully as to not over bake.
Nutrition Facts : Calories 406 kcal, Carbohydrate 47 g, Protein 4 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 50 mg, Sodium 261 mg, Sugar 20 g, ServingSize 1 serving
SOUR CREAM SUGAR COOKIE CAKE
My husband requested a giant sugar cookie for his birthday. I wanted to do something a bit more exciting than birthday cookies, so I came up with this sugar cookie cake. The secret to a dense yet cakelike texture is to make sure you don't overbake the cake. -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.
Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST SUGAR COOKIE CAKE
The BEST soft, thick, moist sugar cookie cake recipe frosted with vanilla buttercream and topped sprinkles! Customize it with different colors of frosting & sprinkles to celebrate birthdays, baby showers, holidays, and more!
Provided by Melissa Rose
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
- In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds; do not overbeat. While mixer is still on medium speed, add in egg, vanilla and almond extract.
- Once mixed, add in baking powder, salt, and flour (1/2 cup at a time). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry bars. Mix until all flour disappears, typically 20-30 seconds.
- Spray a round metal 12" cookie cake pan with cooking spray, then line the bottom with parchment paper (having the grease underneath the paper will help the paper stay down).
- Drop the dough into 1 tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press down the dough until it covers the pan and is smooth around the edges.Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down.
- Bake cookie cake at 350 degrees for 18-20 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
- Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).
Nutrition Facts : Calories 221 kcal, Carbohydrate 28 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 54 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
EASY SUGAR COOKIE CAKE
Topped with vanilla buttercream for the perfect cookie and frosting combo, this Sugar Cookie Cake is tender, chewy, and simple to make. It's perfect for birthdays, holidays and any day you need a little cookie treat!
Provided by Lindsay
Categories Cake
Time 1h17m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it's ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.
- Allow to cool completely in the pan. It will firm up as it cools.
- Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
- Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
- Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.
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- To make the festive cookie cake start by preheating the oven to 375°. Mix brown sugar, granulated sugar, Country Crock® spread, egg, egg yolk and vanilla into a large bowl until well mixed.
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