Sugar Cookie Cake

Side view cookie cake white buttercream stars on a cake plate

A thick sugar cookie baked in a single pan. Soft in the middle, lightly golden at the edges, with the same vanilla-almond flavor you'd expect from a rolled cookie—minus the rolling.

Prep Time10

Total Time40

Course: Cakes, Cookies, Dessert

Cuisine: American

Servings: Slices

Calories: 400kcal

Author: Elizabeth (Beth) Mueller

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