Sugar Cookie Cake
This Sugar Cookie Cake is a soft, chewy dessert that’s as easy as it is nostalgic. With simple ingredients and no rolling required, it’s perfect for birthdays, holidays, or just because. Top it with frosting and sprinkles — or enjoy it plain — for a treat everyone will love.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Electric Mixer
Ingredients
Base Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Cream butter and sugar together with an electric mixer for 2–3 minutes until light and fluffy.
- Beat in egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until dough forms.
- Press dough evenly into the prepared pan, smoothing the top.
- Bake for 18–22 minutes or until edges are golden and center is just set. Do not overbake.
- Let the cake cool fully in the pan. Decorate with frosting, glaze, sprinkles, or enjoy plain.
Notes
This recipe is easily customizable — add chocolate chips, lemon zest, jam swirls, or top with seasonal candies. Store covered at room temperature for up to 3 days, or freeze unfrosted for longer storage.