Description
This festive Christmas Cookie Cake combines classic soft-baked cookie flavors with colorful holiday M&Ms and sprinkles, creating a deliciously inviting treat perfect for holiday celebrations. The cake is layered with a creamy vanilla buttercream frosting tinted green with gel food coloring, making it both visually appealing and delightfully sweet.
Ingredients
Scale
Cookie Cake
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1/2 cup semi sweet chocolate chips
- 1/2 cup red and green M&Ms
- Christmas sprinkles
Frosting
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tbsp milk
- Green gel food coloring
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the cookie cake evenly.
- Prepare Pan: Line a springform pan with parchment paper to prevent sticking and allow easy removal of the cookie cake after baking.
- Cream Butter: In a large mixing bowl, beat the unsalted butter until it becomes smooth and creamy, which helps incorporate air for a soft texture.
- Add Sugars: Add both brown and granulated sugars to the butter and cream them together for 1-2 minutes until the mixture is light and fluffy.
- Mix Wet Ingredients: Add the eggs and vanilla extract to the creamed butter and sugar mixture, mixing until just combined to avoid overbeating and to keep the batter tender.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the raising agents and seasoning.
- Incorporate Dry Into Wet: Slowly mix the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cookie cake tender.
- Add Mix-ins: Fold in the semi-sweet chocolate chips and red and green M&Ms gently into the dough, ensuring an even distribution throughout.
- Bake: Pour the dough into the prepared springform pan and bake for 20-25 minutes until the top is beginning to turn golden brown and a toothpick inserted into the center comes out nearly clean.
- Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan to set properly before frosting.
- Prepare Frosting: In a bowl, beat the butter until smooth, then gradually mix in powdered sugar, vanilla extract, and milk until you reach a creamy consistency. Add green gel food coloring to tint the frosting to a festive green.
- Decorate: Spread the green buttercream evenly over the cooled cookie cake and decorate the top with Christmas sprinkles to add a festive touch.
Notes
- Ensure the cookie cake is completely cooled before frosting to prevent melting the buttercream.
- You can substitute the springform pan with a round cake pan lined with parchment, but removal might be more difficult.
- Use gel food coloring for vibrant color without altering frosting consistency.
- For a chewy texture, avoid overbaking; the cookie cake should be just set in the middle.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
