Easy Christmas Cookie Cake
This Christmas cookie cake is soft, chewy, and loaded with chocolate chips. The frosting and sprinkles make it a perfect festive treat!
Servings 8 , approximately
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
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
Tips for Making the Perfect Cookie Cake
- 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.
