This easy Christmas cookie cake is soft, chewy, and loaded with chocolate chips. The frosting and sprinkles make it a perfect festive treat!
If you're looking for a cute holiday dessert, this Christmas cookie cake is the perfect choice! It's packed with chocolate chips and topped with delicious vanilla buttercream frosting and Christmas sprinkles.
What I really love about this dessert is that it combines the best of two worlds: the chewy, rich texture of a chocolate chip cookie with the adorable look of a holiday cake. It's absolutely perfect for sharing - or not 😉!
Love chocolate chip cookies? Try my Chocolate Chip Cookies (No Brown Sugar), my Thick Chocolate Chunk Cookies, my Marshmallow Chocolate Chip Cookies, or my Chocolate Chip Heart Cookies.
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What is a cookie cake?
A cookie cake is basically a giant chocolate chip cookie baked in a cake pan. It's often decorated just like a traditional cake.
Why you'll love this recipe
- It's a giant cookie! You get everything you love about classic chocolate chip cookies in one, big, show-stopping dessert.
- Delicious. It's soft, chewy and filled with chocolate chips.
- Quick and easy. This recipe comes together in no time with just a few simple ingredients.
- Great for celebrations. The sprinkles make this cookie cake perfect for any Christmas party, but it would also be great for a birthday or any other holiday.
- Fun with kids. This cookie cake is great to make with kids!
- Customizable. Add your favorite mix-ins, like chopped nuts or sprinkles.
What you need to make this recipe
Ingredients for the cookie cake
- Flour - You'll need all purpose flour.
- Baking soda - It helps the cookie cake rise a bit and stay soft.
- Butter - I prefer unsalted butter, but you could use salted, instead and omit the salt.
- Salt - It really enhances all the other flavors.
- Sugar - I like combining both light brown sugar and granulated sugar. The brown sugar helps make the cookie cake chewy.
- Egg - You only need one large egg.
- Vanilla - I always use pure vanilla extract.
- Chocolate chips - I use semisweet chocolate chips, but you could also use milk chocolate. You could also chop up some semisweet chocolate bars, instead.
- Cornstarch - It plays a key role in giving the cookie cake its irresistibly chewy texture.
Ingredients for the buttercream frosting
- Butter - I use unsalted butter.
- Powdered sugar - Make sure to sift it, so that the frosting won't get gritty.
- Vanilla - This adds a lot of flavor.
- Christmas sprinkles (not shown above) - Use your favorite sprinkles for a really nice festive touch to decorate the cookie.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- a 10 inch (or 9-inch) springform pan
- a rubber spatula
- whisk
How to make a Holiday Cookie Cake
Step-by-step Instructions
First, make the cookie.
1. Whisk all the dry ingredients in a bowl.
2. In another bowl, cream the butter until it's smooth.
3. Add the sugars to the butter and beat until well combined.
4. Next, add the egg and the vanilla and mix.
5. Add the flour mixture and the chocolate chips and beat until just combined.
6. Wet your hands and press the dough evenly in the pan.
7. If you want, press more chocolate chips on top.
8. Then bake!
After the cookie has cooled completely, make the buttercream frosting.
1. Sift the powdered sugar to remove any lumps and set it aside.
2. Beat the butter on high speed for 3-4 minutes until it's light and creamy.
3. Gradually add the powdered sugar in four batches, mixing well after each addition.
4. Add the vanilla and milk, one tablespoon at a time, and mix until the frosting reaches your desired consistency. Beat for an additional 3-4 minutes to make it lighter in color.
Then frost the cookie cake and add your favorite sprinkles!
Substitutions
- Butter - You can use block margarine instead of butter.
- Chocolate chips - I use semi sweet chocolate chips, but you could use white chocolate chips, peanut butter chips, or even crushed candy canes.
- Sprinkles - Customize the cookie cake with non-Christmas colors for year-round celebrations.
Recipe notes
Storage Tips & Freezing Instructions
Store the cookie cake unfrosted in an airtight container at room temperature for about 2 days. If you want to keep it longer, you can store it in the fridge for up to about 5-6.
Like most cookies, this cookie cake freezes well, too, with or without the frosting! Cut into slices and then place them on a baking sheet and put them in the freezer for about 1-2, or until they're solid. Then wrap individual slices in plastic wrap and freeze in an airtight container for up to about 3 months. Thaw in the refrigerator overnight.
Variations
- Add your favorite mix-ins. You could add chopped nuts, crushed candies or sprinkles in the dough.
- Color the frosting. Add your favorite gel food coloring to the frosting to make the cookie more colorful.
- Make a Christmas tree cookie cake. Bake the cookie in a tree-shaped baking pan.
- Make a giant cookie sandwich. Bake two cookie cakes and stack them with frosting in between.
Tips for success
- Pan sizes. I made this in a 10-inch pan. If you use a 9-inch pan, the cookie will be slightly thicker.
- Weigh your ingredients. For best results, please measure accurately.
- Use room-temperature ingredients. This will help the batter mix evenly.
- Don't overmix the dough. Overmixing can make the cookie cake hard instead of soft.
- Don't overbake. If you overbake the cookie it will be too hard and dry. It's actually better to underbake the cookie, to keep it soft.
- Cool completely before frosting. Make sure the cookie has completely cooled otherwise the frosting will melt. This also prevents the cookie from falling apart.
Frequently asked questions
I use a non-stick springform pan, so I just butter it, but if your pan isn't non-stick, just grease it and then line the bottom with parchment paper.
Sure! Make the cookie cake and store it unfrosted in an airtight container at room temperature 1-2 days before you're ready to serve. Then make the frosting and decorate it.
More Christmas recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Christmas Cookie Cake
Equipment
- 9 or 10 inch (23 X 25.4cm) springform pan or cake pan
- piping bag and tip (optional)
Ingredients
For the Cookie Cake
- 1½ cups all-purpose flour (188g)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature (113g)
- ½ cup light brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups semi-sweet chocolate chips (212g) (you could add extra on top)
For the Frosting and Topping
- ¼ cup unsalted butter at room temperature (57g)
- 1¼ cups powdered sugar sifted (150g)
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- Christmas sprinkles
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 350F/180C. Grease a 9 or 10-inch round springform pan. Set it aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.1½ cups all-purpose flour (188g), 1 teaspoon baking soda, 1 tablespoon cornstarch, ¼ teaspoon salt
- In a large mixing bowl, beat butter until it's creamy. Add the sugars and beat on medium speed until it's well combined, about 2 minutes.½ cup unsalted butter at room temperature (113g), ½ cup light brown sugar (100g), ¼ cup granulated sugar (50g)
- Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- Add the flour mixture and the chocolate chips and beat just until combined. The dough will be thick.1¼ cups semi-sweet chocolate chips (212g)
- Drop the dough into the prepared pan. Wet your hands and press the cookie dough into an even layer. If you want, add a few more chocolate chips on top.
- Bake for 15 to 20 minutes or until the cookie is lightly browned. Don't overbake or it will get hard.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Make the vanilla buttercream frosting and decorate
- Beat the butter on high speed until it's for about 3-4 minutes. Scape the sides of the bowl a few times during this time.¼ cup unsalted butter at room temperature (57g)
- Add the powdered sugar in 2-3 batches, while the mixer is still running. Start on low speed and gradually increase speed to medium. Mix well after each addition.1¼ cups powdered sugar sifted (150g)
- Add the vanilla and the milk, one tablespoon at a time (you may not need all of the milk) and beat until you reach your desired consistency. If it's too thick, add a tablespoon more milk, if it's too thin, add 1-2 tablespoons more powdered sugar.½ teaspoon vanilla extract, 1-2 tablespoons milk
- Beat for another 3-4 minutes on high speed so that it gets lighter in color.
- Stir the frosting with a rubber spatula for about a minute to remove any air bubbles and make it more spreadable.
- Transfer the frosting to a piping bag with a tip.
- Run a knife around the edge of the cookie, release the ring, and transfer it to a serving plate.
- Spread some frosting all over the surface and pipe some swirls around the edge.
- Decorate with your favorite Christmas sprinkles.
- Enjoy!
Notes
- I use a springform pan because it's easier to remove the cookie, but you could use a regular 9 or 10-inch baking pan.
- Weigh your ingredients for the best results.
Room-Temperature Ingredients: Use room-temperature ingredients to ensure even mixing. - Avoid Overmixing as it can make the cookie hard instead of soft.
- Slightly underbaking keeps the cookie soft; overbaking makes it hard and dry.
- Allow the cookie to cool completely to prevent the frosting from melting.
Thanks for stopping by! Let me know what you think: