Best 7 Sugar Cookie Cake Recipes

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°F.
• Combine butter, oil, sugars and vanilla until smooth. Blend in eggs.
• Add flour, salt, cream of tarter and baking soda until blended in.
• Press dough into a greased dish.
• Bake 20 minutes watching carefully as to not over bake.

EASY SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
• Combine the flour, baking soda and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it's ready.
• Add the egg and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
• Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.
• Allow to cool completely in the pan. It will firm up as it cools.
• Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
• To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until well combined and smooth.
• Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
• Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
• Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.

THE BEST SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350 degrees. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
• In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds; do not overbeat. While mixer is still on medium speed, add in egg, vanilla and almond extract.
• Once mixed, add in baking powder, salt, and flour (1/2 cup at a time). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry bars. Mix until all flour disappears, typically 20-30 seconds.
• Spray a round metal 12" cookie cake pan with cooking spray, then line the bottom with parchment paper (having the grease underneath the paper will help the paper stay down).
• Drop the dough into 1 tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press down the dough until it covers the pan and is smooth around the edges.Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down.
• Bake cookie cake at 350 degrees for 18-20 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
• Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

CAKE MIX SUGAR COOKIES

Steps:

• In a large bowl mix cake mix, butter, egg and milk.
• Do not over mix.
• Shape dough in a ball.
• Chill for 2 hours.
• Roll 1/8 inch on a floured surface.
• Cut out with a floured cookie cutters.
• Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
• Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
• Cool slightly.
• Move to rack to cool fully.
• Store in airtight container.

AMISH SUGAR CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
• Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.