Easter Cookie Cake

• 1/2 Cup unsalted sweet cream butter, softened
• 3/4 Cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1 1/2 Cup flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 Cup m&m Easter egg chocolates
• 1/4 Cup cadbury Easter egg
• 1/4 Cup rainbow sprinkles
• 1 9 inch spring form pan
• 1 can of baking pam spray

Directions

1. Preheat oven to 350 degrees
2. Spray your springform pan and set aside
3. Using a standing mixer, cream together the butter and sugar until light and fluffy
4. Beat in the egg, egg yolk and vanilla until combined
5. In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
6. Gradually mix in the dry ingredients with the wet ingredients
7. Once the dough has forms, mix in the candy and sprinkles
8. Using a rubber spatula press the dough into the springform pan
9. Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
10. Let the cookie completely cool

Vanilla frosting

• 1/2 C unsalted sweet cream butter, softened
• 1 1/2 C powder sugar
• 1 tsp vanilla
• 2-4 tbsp heavy whipping cream
• Easter sprinkles
• 1 piping bag with a star tip

Frosting Directions:

1. Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
2. Mix the frosting until combined and stiff
3. Once the frosting is made, scoop frosting into the piping bag
4. Carefully remove the cookie cake from the springform pan and place onto a serving plate
5. Pipe the frosting around the edge of the cookie cake
6. Top with easter sprinkles
7. Cut, serve and enjoy!