Cadbury Mini Egg Cookie Cake

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!