I have come to a few realizations this week. The first is I cannot be trusted around Cadbury mini eggs – ever. Second, no matter how many times I tell myself I will not eat cream cheese frosting right out of the bowl, I still end up on a sugar high… Most importantly, I need to start making cookie cakes way more often. Not only is this cute little pastel confection the perfect addition to your Easter table, but it’s made up of all cookies – Cadbury mini egg cookies! I know, I just freaked out a little too.
It’s no secret that I’m all about the mini eggs. First there was the mini egg cheesecake bars and then there was the mini egg blondie bites. This year I was just planning on making some cookies and then somehow that turned into a 5 layer mini egg cookie cake filled with cream cheese frosting and loaded with confetti sprinkles. I guess I got a little carried away
I’m glad I got carried away because it looks like a little party waiting to happen! And how cute would this look on your Easter table?! Okay, so let me take you through the process. The most important thing to ensure cookie cake success is to make sure the cookie dough is all shaped evenly and cold when it goes in the oven. I can’t stress enough that for cookies to keep their shape and bake evenly, the dough should be cold when you send it off into the oven.
I scaled the cookie dough out to 6 ounces each. These are some serious cookies guys! Shape the dough like a disc, basically like a hamburger patty. If you need a visual you can check out these oatmeal cookies.
Now let’s talk about the frosting. I made a cream cheese frosting which worked out so well because the consistency was great and it offered that little bit of a bite between each layer. Cream cheese frosting has a tendency to get very soft especially when you first make it so I made it a day ahead so I’d be all set.
All that’s left to do at this point is stack it up. I used a cake cardboard for the base and put a little frosting on it so the first cookie would be anchored. You can also build it directly on a cake stand or plate. Put a good layer of frosting between each layer so it peeks out a little and make it any color you wish.
Pipe a border around the top and go to town with the sprinkles! I recommend letting it set up in the fridge overnight and then leave it out for about an hour before you cut into it. It actually hurts a little when you have to cut into it, but it’s so worth it. Layers of soft baked mini egg cookies layered with sweet cream cheese frosting is worth every single bite. I hope you all have a great weekend and Happy Easter!
- You will need either a 5" cardboard cake circle to stack cookies on or build it directly on a cake stand/plate.
- Pastry bag & tip #825 for decorative border
- Pastel colored confetti sprinkles for decoration
- 8 ounces unsalted butter
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or extract
- 2 and 1/2 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces cadbury mini eggs
- 8 ounces cream cheese
- 6 ounces unsalted butter
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- pink food coloring - I use rose pink gel color
- Crush mini eggs - I put them in a ziploc and smashed them with a rolling pin
- Cream butter and sugars till light and fluffy.
- Add eggs and vanilla.
- Mix in flour, salt, and baking soda.
- Mix in crushed up mini eggs.
- Wrap dough in plastic wrap a few hours - over night.
- Portion dough into 6 ounces each and shape like discs (they should look like hamburgers).
- CHILL dough.
- Bake cookies at 325 degrees for about 22-23 minutes. These cookies are big so only bake 2 at a time. Set aside to cool.
- Cream butter and cream cheese.
- Add powdered sugar a little at a time so you don't have a sugar shower. You will need between 3 & 4 cups depending on taste and consistency.
- Add vanilla extract.
- Mix in a few drops of pink coloring. Start with a little - you can always add more, but you can't take it out!
- Place small dollop of frosting on cake cardboard and place first cookie down. This will help anchor the cake.
- Spoon frosting in center of cookie and spread evenly on top of cookie with an offset spatula.
- Continue stacking cookies with frosting ending with the fifth cookie.
- If the frosting is really soft by this point, pop it in the fridge to firm up.
- Fill piping bag with remaining frosting and pipe border around the top cookie. *I use tip #825
- Decorate with confetti sprinkles. Refrigerate cake.
- Take cake out of the fridge about 40-60 minutes before serving.
The cookie recipe yields about 7 large cookies, but you will only need 5 for the cake. 1 can be your tester for bake time or bake off some smaller cookies.
I baked cookies and made the frosting a day ahead of time.
Make sure frosting is well chilled before piping decorative border.