Christmas Cookie Cake Recipe
Pretty Christmas cookie cake recipe perfect for theHoliday season. A large and delicious cookie decorated with an ediblebuttercream wreath.
Servings: 10
Calories: 436kcal
Equipment
- Springform 10 inch/ 24-25 cm
- Two piping bags
- Two star nozzle, one small, one a bit larger
Ingredients
Cookie cake:
- 115 g unsalted butter 1 stick, softened
- 100 g white sugar ½ cup
- 60 g brown sugar ⅓ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 g all-purpose flour 2 cups
- ¼ teaspoon fine sea salt or Kosher
- ¾ teaspoon baking soda
- 100 g chocolate chips ¾ cup Note 2, divided
Frosting:
- 150 g unsalted butter ⅔ cup, softened
- 150 g icing sugar 1 ½ cup, sifted
- green gel coloring Note 3
- red gel coloring
Decoration:
- holiday sprinkles of choice Note 4
Instructions
Cookie cake
- Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Lightly grease the bottom of the springform and line it with parchment paper.
- Wet ingredients: In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes.Add the eggs one at a time, mixing well after each egg. Add vanilla. Continue to beat with the mixer for about 1 minute.
- Dry ingredients: In a separate bowl, mix the flour, baking soda, and salt.
- Dough: Add the flour mixture to your first bowl, then mix slowly until incorporated. Fold in ¾ of the chocolate chips using a spoon. Transfer the dough to the prepared springform. Sprinkle with the remaining chocolate chips.
- Bake for 20 minutes until lightly browned.
- Cool: Remove the cake from the oven, place on a wire rack and let cool completely in the springform.
Frosting:
- Sift the icing sugar in a bowl. Set aside
- Whip the softened butter until light and fluffy.
- Add icing sugar in three batches, mixing well after each batch. Scrape the walls of the bowl a couple of times in between and whip until the mixture is light and fluffy.
- Red buttercream: Remove 2 tablespoons of the buttercream and place them into a smaller bowl. Color this portion with red food coloring. Transfer to a piping bag with a small star nozzle.
- Green buttercream: Color the rest of the buttercream with green food coloring. Transfer to a piping bag with a larger star nozzle.
Decorate:
- Wreath: Pipe the green buttercream all around the edge of the cake to make the wreath. Pipe some more in the center of the cake.
- Berries: Pipe the red berries on the wreath.
- Sprinkle the cake with sugar pearls.
Notes
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- I had caramel chocolate chips, but semi-sweet chocolate chips are perfectly ok.
- I use Wilton Icing Colors (Amazon affiliate link). They are very potent; a tiny amount will be enough. Stir well and add a little more if you want a more vivid color.
- I used white and silver sugar pearls in three different sizes.
Nutrition
Calories: 436kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 162mg | Potassium: 53mg | Fiber: 1g | Sugar: 33g | Vitamin A: 710IU | Calcium: 20mg | Iron: 1mg