Sugar Cookie Cakes

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. 😉

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

Oh, and cheesecake!  I love cheesecake.

Sorry, got distracted for a second.  Anyway, 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 (seriously, it’s my favorite), so I thought, “Why not sugar cookie cake?”

Better yet, individual sugar cookie cakes with icing!  I have these cute mini cake pans that I rarely get the opportunity to use, and I thought they would be so fun with sugar cookie cake.

The inspiration for these cakes can be found here:  I want to make this pretty Easter version sometime too, maybe next Easter (doesn’t hurt to plan ahead, right?)

These cakes are simple but delicious, and they turned out so cute!  I love it!

Sugar Cookie Cakes - KintheKitchenSugar Cookie Cakes 2 - KintheKitchen

Sugar Cookie Cakes


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


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 at 350 degrees F 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.  (No crunchy, crumbly cookies for me. 😉 )  Let cool in pans for about 15 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!

~K in the Kitchen


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