Sugar Cookie Cake
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The last time I tried to decorate three dozen sugar cookies for a bake sale, I gave up halfway and made this instead. Sugar cookie cake isn’t something most people grew up with, but it probably should be. It bakes up soft in the center, lightly golden around the edges, and has that same vanilla-almond flavor you’d expect from rolled-out holiday cookies. No cutters, no trays of batches—just one pan that slices clean like a cake.
People used to ask for my bakery-style chocolate chip cookies at parties, but making enough for 30 to 50 guests took too much time. That’s why I started making the chocolate chip cookie cake. Same flavor, fewer pans. Now it’s become just as popular. The same thing happened with my rolled sugar cookies. They’ve always been a favorite, but making and decorating dozens took at least three days. I figured the cookie cake idea might work here too—and it did.
Just here for the recipe? Full printable recipe card is waiting below — no shame in skipping the extra pro tips.
Ingredients
Butter (salted, softened – If using unsalted, add ½ teaspoon of salt)
Granulated sugar
Large egg
Vanilla extract
Almond extract
All-purpose flour
Baking powder
How to Make a Sugar Cookie Cake
- Preheat your oven to 350℉. Prepare a 9-inch round cake pan with non-stick spray and parchment paper.
- Cream the butter and sugar together until smooth. Add the egg, then the vanilla and almond extracts. Mix them in well.
- In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Press the dough evenly into the prepared pan.
- Bake for about 30 minutes, or until the edges are golden and the center is set but soft. Let it cool completely before removing from the pan.
Pro Tips
- Use the fluff and scoop method for flour. I fluff my flour with a spoon, or scoop some flour into my measuring cup and shake it back into the bag or container, then I scoop the fluffed flour into the measuring cup and level it off.
- Overbeating cookie dough can make it tough, so mix just until combined.
- If the dough is sticky, use damp hands to press it down. Alternatively, cover the dough with parchment paper or plastic wrap and press it down.
- The center of the cake will be soft and slightly doughy, which might make it seem undercooked. Don’t worry, that’s perfectly normal. If you’d prefer a firmer center, you can bake it a little longer but be cautious—overbaking can cause the edges to become too hard and tough to cut. The edges will also be harder on your teeth (buy hey, it might be perfect for dipping into some hot coffee.)
- Let the cake cool completely before removing it from the pan to keep it from falling apart.
- Before removing the cake, gently loosen the edges with a thin spatula to prevent sticking. This helps ensure the sides don’t get stuck and the center doesn’t fall out when you flip it.
Want to See The Kitchen Tools We Love? Check Out Our Amazon Storefront For Some of Our Favorite Gadgets, Gear, and Ingredients! This is an affiliate link, we may earn commission from your purchases.
Storage
Store the sugar cookie cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For even longer storage, you can freeze the cake.
Cut it into individual slices, wrap each slice, and store them in a freezer bag. The cake will stay fresh in the freezer for up to 3 months. Just let the slices thaw at room temperature before serving for the best texture.
You can even microwave room-temperature individual slices for 10 to 15 seconds to bring bake that fresh baked taste.
Optional Cookie Cake Frosting
If you prefer a frosted version of this sugar cookie cake, you can top it with a simple buttercream frosting or use one of your favorites. Some people enjoy it without frosting, so feel free to skip it if you’re craving a less sweet treat. While the frosting adds a delicious touch, the cake stands just fine on its own!
Here’s the recipe for the frosting I used. I piped it on with a large star tip.
Small Batch Buttercream Frosting
Ingredients:
- 2 tablespoons salted butter, softened
- 2 tablespoons shortening
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Pinch of salt
- 2 tablespoons milk (more may be needed)
Directions:
- Beat the butter and shortening together until creamy.
- Sift in the powdered sugar and mix until fully combined.
- Add 2 tablespoons of milk and beat until smooth.
- Add more milk, 1 teaspoon at a time, until you reach the desired consistency.
Would you like to save this?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
More Cookie Recipes You Don’t Want to Miss
FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Sugar Cookie Cake
Ingredients
Sugar Cookie Cake
- 1 cup butter salted, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour fluff and scoop method
- 1 teaspoon baking powder
Buttercream Frosting (Small Batch)
- 2 tablespoons salted butter softened
- 2 tablespoons shortening
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Pinch of salt
- 2 tablespoons milk add more if needed
Instructions
Sugar Cookie Cake
- Preheat the oven to 350℉.
- Prepare a 9-inch round cake pan by spraying with non-stick spray and covering the bottom with parchment paper. Lightly spray the parchment paper once it’s in the pan.
- Add the butter and sugar to a large mixing bowl and beat until fluffy. 1 cup butter 1 cup granulated sugar
- Add the egg and mix well.1 large egg
- Add the vanilla and almond extracts and thoroughly mix in. 1 tablespoon vanilla 1/2 teaspoon almond extract
- In a separate bowl, combine the flour and baking powder. 2 cups all-purpose flour 1 teaspoon baking powder
- Add the flour mixture to the other ingredients, and mix just until everything is combined.
- Place the cookie dough into the prepared cake pan and pat down smooth.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven and let it cool completely.
- Use a knife or thin spatula to loosen the edges.
- Remove the cookie cake from the pan.
- Decorate as desired.
Small Batch Buttercream
- Beat the butter and shortening together until creamy. 2 tablespoons salted butter 2 tablespoons shortening
- Sift in the powdered sugar and mix until well combined. 2 cups powdered sugar
- Add the milk, salt, vanilla, and almond extract, and beat until smooth. If the frosting needs to be thinner, add more milk, 1 teaspoon at a time, until it reaches your desired consistency. 2 tablespoons milk Pinch of salt ½ teaspoon vanilla extract ⅛ teaspoon almond extract
- Spread or pipe onto the cooled cake.
Notes
- Overbeating cookie dough will make your cookies tough—this applies here too.
- If your dough is sticky, use damp hands to pat it down. Or cover with parchment or plastic wrap to press it smooth.
- I use my white wedding cake frosting for this one. Use your favorite buttercream.
- The center will be soft and slightly doughy—it’s not undercooked. You can bake it longer, but the edges may turn hard.
- This stores well at room temperature for up to 3 days. A quick 15 seconds in the microwave brings it right back to life.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Would you like to save this?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.