Soft Easter Cookie Cake Recipe Hop Into Spring Baking

Instructions:

1. Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
7. Press the chilled dough evenly into the prepared springform pan.
8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the cookie cake cool in the pan for 10 minutes before releasing the springform sides. Transfer to a wire rack to cool completely.
10. While the cake is cooling, make the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
11. Gradually beat in the powdered sugar until smooth. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until the desired consistency is reached.
12. Once the cookie cake is completely cool, frost with the cream cheese frosting and decorate with your favorite Easter candies and sprinkles.