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Christmas Sugar Cookie Cake completed
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Christmas Sugar Cookie Cake

Christmas Sugar Cookie Cake combines the chewy goodness of a sugar cookie with festive frosting and holiday M&M's, making it the perfect easy and festive dessert for the season.
Prep Time15 minutes
Cook Time35 minutes
Servings: 12 slices

Ingredients

Cookie Cake

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1 cup holiday M&M's plus extra for topping

Frosting

  • 6 tbsp unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2-3 tbsp heavy whipping cream or milk
  • red and green gel food coloring

Topping

  • 3 tbsp Christmas colored sprinkles
  • 9-10 soft peppermints
  • 3-4 tbsp holiday M&M's

Instructions

Make the Cookie Cake

  • Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with non-stick baking spray.
  • In a large bowl, using a hand or stand mixer, cream together the butter and sugar until smooth.
  • Mix in the eggs and vanilla extract until fully combined.
  • Gradually add the flour, baking soda, cornstarch, and salt. Mix until well incorporated.
  • Fold in 1 cup of holiday M&M's with a spoon or spatula.
  • Press the batter evenly into the prepared pan. For a decorative touch, add a few extra M&M's on top.
  • Bake for 30–35 minutes, or until the edges are golden brown, the center no longer looks wet, and a toothpick inserted into the center comes out clean.
  • Cool for 10 minutes before removing the sides of the springform pan. Allow the cookie cake to cool completely before frosting.

Prepare the frosting

  • In a medium-sized bowl, beat the butter and powdered sugar until a soft, smooth frosting forms.
  • Add the vanilla extract, salt, and 2 tablespoons of heavy whipping cream. Beat until well combined. If the frosting is too thick, add additional cream 1 tablespoon at a time until the desired consistency is reached.
  • Divide the frosting into two bowls. Add red gel food coloring to one bowl and green to the other, mixing until the desired colors are achieved.
  • Transfer the red and green frostings to separate piping bags fitted with a 1M piping tip.

Decorate the Cookie Cake

  • Pipe 9 red rosettes evenly spaced around the cookie cake. Fill the gaps between the red rosettes with green rosettes.
  • Top each green rosette with a soft peppermint candy.
  • Continue piping red and green rosettes around the cake until all spaces are filled.
  • Finish decorating with Christmas sprinkles and additional holiday M&M's.

Storage

  • Store the cookie cake covered at room temperature. For optimal taste, refrigerate if needed, and bring to room temperature for 10–15 minutes before serving.