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 servings
Calories: 436kcal
Equipment
- springform 10 inch/ 24-25 cm
- Two piping bags
- Two star nozzle, one small, one a bit larger
Ingredients
Cookie cake:
- 1 stick unsalted butter 115 g, softened
- ½ cup white sugar 100 g
- ⅓ cup brown sugar 60 g
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 240 g
- ¼ teaspoon fine sea salt
- ¾ teaspoon baking soda
- ¾ cup chocolate chips 100 g, Note 2, divided
Frosting:
- ⅔ cup unsalted butter ⅔ cup, 150 g, softened
- 1½ cup icing sugar 150 g, 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.1 stick unsalted butter / 115 g + ½ cup white sugar/ 100 g + ⅓ cup brown sugar / 60 g
- Add the eggs one at a time, mixing well after each egg. Add vanilla. Continue to beat with the mixer for about 1 minute.2 eggs + 1 teaspoon vanilla extract
- Make the cookie dough: In a separate bowl, mix the flour, baking soda, and salt. 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.2 cups all-purpose flour / 240 g + ¼ teaspoon fine sea salt + ¾ teaspoon baking soda + ¾ cup chocolate chips/ 100 g
- 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:
- Whip the softened butter until light and fluffy.⅔ cup unsalted butter / 150 g
- Sift the icing sugar in a bowl. 1½ cup icing sugar / 150 g
- 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 gel coloring + red gel coloring
- 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. Pipe the red berries on the wreath.
- Sprinkle the cake with sugar pearls.holiday sprinkles of choice
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
- Chocolate chips: I had caramel chocolate chips, but semi-sweet chocolate chips are perfectly ok.
- I use Wilton Icing Colors (the Amazon affiliate link opens in a new tab). They are very potent; a tiny amount will be enough. Stir well and add a little more if you want a more vivid color.
- Decoration: 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