Christmas Cookie Cake
A festive cookie cake packed with chocolate chips and adorned with colorful frosting and sprinkles, perfect for holiday celebrations!
Equipment
- Mixing Bowl
- Springform pan
- Electric Mixer
- Piping Bags
Ingredients
- 3/4 cup Unsalted Butter Softened (1 + 1/2 sticks)
- 3/4 cup Light Brown Sugar 150 grams
- 1/4 cup Granulated Sugar 50 grams
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 2 cups Unbleached All-Purpose Flour 240 grams
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Bittersweet or Semi-Sweet Chocolate Chips
- 3 cups Powdered Sugar
- 2 teaspoons Pure Vanilla Extract For frosting
- 3 tablespoons Milk For frosting
- Holiday Sprinkles For decorating
Instructions
- Preheat your oven to 350°F (175°C) and prepare a springform pan with parchment paper.
- Cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract; mix until fully incorporated.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips gently with a spatula.
- Press the cookie dough evenly into the bottom of the prepared springform pan.
- Bake for 18 to 22 minutes, until soft in the center. Switch to broil for 1 minute to brown the top slightly, but watch carefully!
- Allow the cookie cake to cool completely in the pan on a wire rack.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, milk, and vanilla extract until fluffy.
- Divide frosting into bowls and add gel food coloring for decoration. Use piping bags to create a wreath design on the cooled cookie cake.
- Finish with holiday sprinkles for a festive touch!
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Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.