Sugar Cookie Cakes

A fun, “partly healthier” dessert for two, these sugar cookie cakes are made with whole wheat flour and sweetened with whole cane sugar.

Friday evenings are our “dessert nights”.  Casey and I both have a sweet tooth, and I’ve found that scheduling specific days to make dessert is a good idea rather than have sweet stuff sitting around all week. 😉

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Casey’s favorite dessert is sugar cookies.  That perplexes me a little.  I like them, but with all the other amazing desserts out there, (like chocolate chip cookies, lemon bars, cheesecake, and coconut cream pie), I wouldn’t necessarily put sugar cookies at the top of the list.

Every time I ask Casey to pick a dessert for the weekend, he says “Sugar cookies!”  So that’s what we had this Friday, with a fun and “slightly” healthier twist.

I love chocolate chip cookie cake (it’s my favorite dessert actually), so I thought, “Why not sugar cookie cake?”

Better yet, why not individual sugar cookie cakes with icing?  I have a couple of cute mini cake pans that I rarely get the opportunity to use, and I decided they would be fun with sugar cookie cake.

These cakes are simple but yummy, and they turned out to be so cute!

Sugar Cookie Cakes - KintheKitchenSugar Cookie Cakes 2 - KintheKitchen

Sugar Cookie Cakes

  • Servings: 2
  • Print


  • 1/3 cup Sucanat (whole cane sugar, or you can use regular sugar)
  • 1/3 cup butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2/3 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup powdered sugar
  • 1 1/2 Tablespoons butter, softened
  • 1/8 teaspoon almond extract
  • pinch of salt
  • 2 to 3 teaspoons fat free milk


Preheat oven to 350 degrees Fahrenheit.

Cream 1/3 cup butter and Sucanat together in medium sized bowl.  Add egg and vanilla and mix well.  Stir together flour, 1/8 teaspoon salt, and baking powder in separate bowl.  Add to wet ingredients and mix again just until well blended.  Grease two mini cake pans (about 4×4 each, or one 8×8 pan) and spread cookie dough into pan(s).  Bake for 13-16 minutes (or just until cakes start to turn golden at the edges).  Do not over bake!  I like to take my cookies out when they are still a little underdone so they are nice and chewy.

Let cool in pans for about 5-10 minutes and then turn out onto cookie rack.  Let cool completely before frosting.  To frost:  Beat softened 1 1/2 Tbsp butter and powdered sugar together until fluffy.  Add almond extract and pinch of salt and continue beating, adding milk gradually just until icing is at a spreadable consistency.  Spread icing over cookie cakes and enjoy!

Note: recipe adapted from this version at Crazy for Crust.

~K in the Kitchen

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