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Christmas Cookie Cake
5 from 6 votes

Christmas Cookie Cake

Delight your friends and family with this festive Christmas Cookie Cake, perfect for holiday parties and gatherings galore!

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10 servings
Calories: 645 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup butter 1 + 1/2 sticks aka 12 TBSP, unsalted
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 egg large
  • 2 tsp vanilla extract pure
  • 2 cups all-purpose flour 240 grams, unbleached
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup bittersweet chocolate chips or semi-sweet chocolate chips
TOOLS NEEDED:
  • 9-inch or 10-inch springform pan
  • parchment paper
  • Electric Hand Mixer
VANILLA BUTTERCREAM FROSTING
  • ¾ cup butter 1 + 1/2 sticks aka 12 TBSP, unsalted
  • 3 cups powdered sugar
  • 2 tsp vanilla extract plus extra to taste if desired, pure
  • 3 TBSP milk
  • Food Coloring as needed, green and red gel
  • holiday sprinkles for decorating

Instructions

    Cup of Yum
  1. First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking. Measure out all ingredients in advance for fuss-free baking.
  2. Pre-heat oven to 350°F.
  3. First make the cookie cake. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well-mixed and creamy in consistency.
  4. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  5. In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
  6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  7. Once your dough is mixed, fold in chocolate and peanut butter chips.
  8. Place a sheet of parchment paper on the bottom portion of an un-greased springform pan (to prevent sticking) and lock in the sides.
  9. Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually done in 20 since I like a softer center. Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. Turn off broiler and remove from oven with mitts.
  10. Allow cookie cake to completley cool before icing and/or slicing. Cake will be very soft in the center and set while it cools.
TO MAKE THE FROSTING
  1. To make the buttercreamfrosting, use an electric hand mixer to whip softened butter until creamy.
  2. Sprinkle in powdered sugar in three batches, while mixing until fluffy and fully incorporated.
  3. Beat in vanilla, then add milk to thin the frosting as needed to reach desired consistency. I added 3 TBSP. Beat in milk for an additional 3-4 minutes.
TO MAKE THE WREATH
  1. Portion 1/4 cup frostign for the berries, half the remaining batter for the light green swirls, and the other half for the darker green parts of the wreath.
  2. Use gel food coloring to dye the frosting. Red for the berries, light green for half the wreath, darker green for the remaining wreath frosting.
  3. Portion both green frostings into the same piping bag (fitted with a large star or french star tip) by simply spreading it into rows with a small silicone spreader/spatula. Pipe green frosting around the edges of the cookie cake, twisting and turning as needed to make a wreath design. For the berries use a small ziploc bag or piing bag and fill with red frosting. Simply cut the tip and pipe it directly onto the wreath. Top with optional sprinkles.

Notes

  • A large star piping tip and piping bags come in handy for the frosting. Have fun with it and don't forget to tag me in a photo if you take one - I can't wait to see your cookie cake decor!
  • Serves 10 or more depending on slice size. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 645kcal (32%) Carbohydrates 85g (28%) Protein 5g (10%) Fat 33g (51%) Saturated Fat 22g (110%) Cholesterol 90mg (30%) Sodium 275mg (11%) Potassium 155mg (3%) Fiber 1g (4%) Sugar 61g (122%) Vitamin A 883IU (18%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 645

% Daily Value*

Calories 645kcal 32%
Carbohydrates 85g 28%
Protein 5g 10%
Fat 33g 51%
Saturated Fat 22g 110%
Cholesterol 90mg 30%
Sodium 275mg 11%
Potassium 155mg 3%
Fiber 1g 4%
Sugar 61g 122%
Vitamin A 883IU 18%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.