Easter Cookie Pie with Buttercream Border (Soft, Thick & Perfect for Spring!)
If you’re looking for a show-stopping Easter dessert that’s easy to make but looks like it came straight from a bakery window, this Easter Cookie Pie is it. Thick, soft, buttery cookie dough packed with pastel M&Ms, creamy white chocolate chips, and festive sprinkles—then finished with a piped buttercream border for that classic cookie-cake look.
As a food writer, I love desserts that feel nostalgic yet impressive. This one slices like a cake, tastes like your favorite bakery cookie, and instantly becomes the centerpiece of any Easter table.
Let’s bake something beautiful.
Why I Love This Recipe
This Easter Cookie Pie checks every box:
- ✅ Soft and chewy center with slightly crisp edges
- ✅ Loaded with pastel candies and melty white chocolate
- ✅ Easy, one-pan recipe
- ✅ Perfect make-ahead dessert
- ✅ Customizable for any holiday
It reminds me of those decorated cookie cakes from the mall—but better, fresher, and loaded with spring personality.
If you’re already planning your Easter dessert table, you’ll also love pairing this with These Easter Cookies Everyone Will Be Talking About and Asking the Recipe For for a colorful cookie spread.
Ingredients
Cookie Pie Dough
- 2 ½ cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pastel Easter M&Ms
- 1 cup white chocolate chips
- 2 tablespoons confetti sprinkles
Buttercream Border
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Ingredient Swaps & Notes
- No white chocolate? Swap for semi-sweet or milk chocolate chips.
- Extra chewy texture? Add 1 tablespoon cornstarch to the dry ingredients.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend.
- Different candy? Mini chocolate eggs or chopped candy bars work beautifully.
The key to that perfect thick texture is not overbaking. The center should look just slightly soft when you pull it out.
Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 350°F.
Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside.
3. Cream Butter and Sugars
In a large mixing bowl:
- Beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
This step creates the structure and softness that makes this cookie pie irresistible.
4. Combine and Add Mix-Ins
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in:
- Pastel M&Ms
- White chocolate chips
- Confetti sprinkles
The dough will be thick—this is exactly what you want.
5. Bake
Press the dough evenly into the prepared pan and smooth the top.
Bake for 25–30 minutes, until golden brown and set in the center.
⚠️ The center should look slightly soft but not wet. Do not overbake if you want that bakery-style chew.
Allow the cookie pie to cool completely before decorating.
6. Make the Buttercream
- Beat softened butter until smooth.
- Gradually add powdered sugar and mix until combined.
- Add vanilla and 1 tablespoon cream.
- Beat until fluffy, adding more cream if needed for piping consistency.
7. Decorate
Transfer buttercream to a piping bag fitted with a star tip.
Pipe a decorative border around the edge of the cooled cookie pie.
You can add extra sprinkles or candies on top for even more Easter flair.
Tips for Success
- Use room temperature butter for smooth creaming.
- Don’t overmix after adding flour—this keeps the texture soft.
- Let it cool fully before piping, or the buttercream will melt.
- For clean slices, use a sharp knife and wipe between cuts.
Serving Suggestions & Pairings
This Easter Cookie Pie is rich and sweet, so it pairs beautifully with something refreshing or savory to balance it out.
Try serving it alongside:
- A chilled glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- A spring appetizer like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- Or add it to a larger dessert table with These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
If you’re hosting a full Easter gathering, this cookie pie fits right in after a hearty meal.
Nutritional Information (Per Serving – Approximate)
- Calories: 420
- Fat: 22g
- Carbohydrates: 52g
- Sugar: 38g
- Protein: 4g
(Values based on 12 slices.)
Storage & Leftover Tips
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Bring to room temperature before serving for the softest texture.
You can also freeze slices individually for up to 2 months. Just wrap tightly and thaw at room temperature.
More Recipes You’ll Love
If this Easter Cookie Pie is your vibe, you’ll definitely want to try:
- These Easter Cookies Everyone Will Be Talking About and Asking the Recipe For
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
They’re crowd-pleasers that pair beautifully with holiday celebrations and family gatherings.
Final Thoughts
This Easter Cookie Pie is everything a spring dessert should be—colorful, cheerful, indulgent, and just a little nostalgic. It’s the kind of recipe that gets requested year after year.
If you make this recipe, I’d love to hear how it turned out for you. Did you add extra candy? Try a different frosting color? Leave a comment and let me know—and don’t forget to follow along for more festive, foolproof recipes.
Happy baking! 🐣🍪
