Bring cheer to your holiday table with a spectacular Christmas cookie cake! This festive dessert combines the best of a giant cookie with decorative flair, making it a standout treat. It’s surprisingly easy to prepare, delivering a soft, chewy texture perfect for sharing. Get ready to bake a memorable centerpiece this season.
Why You’ll Love This Christmas Cookie Cake
You’ll adore this Christmas cookie cake for many reasons. Its simple, straightforward preparation means less stress during busy holidays. You achieve a wonderfully soft, chewy cookie texture that melts in your mouth. This cake is perfect for holiday gatherings and parties, easily serving a crowd. Plus, it’s highly customizable, letting you express your creativity with various decorations.
Ingredients
For the Cookie Cake:
- 3/4 cup unsalted butter (1 ½ sticks, 12 tablespoons), softened
- 3/4 cup light brown sugar (150 grams), packed
- 1/4 cup granulated sugar (50 grams)
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour (240 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup bittersweet or semi-sweet chocolate chips
For the Buttercream Frosting:
- 3 cups powdered sugar
- 2 tsp pure vanilla extract (plus extra to taste if desired)
- 3 tablespoons milk
- Green and red gel food coloring (as needed)
- Holiday sprinkles (for decorating)
Notes & Substitutions
Use unsalted butter for better control over the saltiness in your Christmas cookie cake. Ensuring ingredients like butter and eggs are at room temperature is crucial for a smooth, homogenous batter and a tender crumb, as explained by baking science experts. For gluten-free needs, a 1:1 gluten-free baking flour blend works well, but weigh it for accuracy. Feel free to swap chocolate chips for white chocolate, festive M&Ms, or chopped candy canes. Adjust the milk in your frosting gradually to achieve your desired spreadable consistency.
Equipment
You will need a 9-inch or 10-inch springform pan to bake this impressive Christmas cookie cake. Have parchment paper on hand to prevent sticking. An electric hand mixer simplifies creaming butter and sugar and making frosting. Gather common baking tools like mixing bowls, measuring cups, and spoons.
Instructions
First, set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temperature before baking. Measure out all ingredients in advance for fuss-free baking.
Preheat oven to 350°F.
First, make the cookie cake. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer. Beat until well-mixed and creamy in consistency, about 2-3 minutes.
Add in the egg and vanilla. Continue to beat with the mixer to fully incorporate these wet ingredients.
In a separate medium bowl, whisk together flour, cornstarch, baking soda, and salt. This ensures leavening agents and flavor are evenly distributed.
Add the flour mixture to the larger bowl slowly, while you continue to beat on low speed. Mix until just combined; do not overmix the dough for your Christmas cookie cake.
Once your dough is mixed, gently fold in the chocolate chips with a spatula. Avoid crushing the chips.
Place a sheet of parchment paper on the bottom portion of an ungreased springform pan. Lock in the sides to secure the parchment and prevent sticking.
Press your dough evenly into the prepared springform pan. Ensure it forms an even layer from edge to edge for consistent baking.
Bake your Christmas cookie cake on the center rack for 18-22 minutes. Mine is usually done in 20 minutes for a softer center. The edges should appear golden.
Once your cookie cake has finished baking, flip your oven to broil on HIGH. 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 oven mitts.
Allow the cookie cake to cool completely in the pan on a wire rack before icing and/or slicing. The cake will be very soft in the center and will set while it cools. This is crucial for successful frosting.
To Make the Frosting: In a medium bowl, combine powdered sugar, 2 teaspoons of vanilla extract, and 3 tablespoons of milk. Beat with your electric hand mixer until smooth and fluffy. Add more milk sparingly, a teaspoon at a time, if a thinner consistency is desired.
To Decorate the Wreath: Divide the frosting into three bowls. Leave one white, tint one green with gel food coloring, and the third red. Spoon the green frosting into a piping bag fitted with a star tip. Pipe a festive wreath design around the outer edge of your cooled Christmas cookie cake. Use the red frosting to pipe small “berries” or bows on the wreath. Finish by scattering holiday sprinkles over the entire cake for extra sparkle.
Pro Tips & Troubleshooting
Ensure all cold ingredients, especially butter and egg, are at room temperature. This creates a smooth batter and prevents a dense Christmas cookie cake. Avoid overmixing your cookie dough once you add the flour, which can lead to a tough cake. For a soft, chewy center, do not overbake; look for golden edges and a slightly set center. Cool your cookie cake completely before applying frosting; warm cake will melt your beautiful decorations. Adjust frosting consistency with tiny amounts of milk until it’s perfectly pipeable.
Serving, Storage, & Variations
Serve slices of your Christmas cookie cake warm with a scoop of ice cream, or at room temperature as a party centerpiece. Store any leftover cookie cake covered tightly at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week. You can also freeze individual slices wrapped well for up to 2 months; thaw at room temperature before serving. For variations, try adding white chocolate chips, peppermint pieces, or chopped nuts to the dough. Experiment with different frosting flavors like cream cheese or almond. Garnish with seasonal fresh cranberries and rosemary sprigs for an elegant touch.
Nutrition
This Christmas cookie cake offers a delightful treat, perfect for sharing during the holidays. Please note that nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 450 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 60mg |
| Sodium | 200mg |
| Total Carbs | 65g |
| Dietary Fiber | 1g |
| Sugars | 45g |
| Protein | 5g |
FAQ
Can I make this Christmas cookie cake ahead of time?
Yes, you can! Prepare the dough and refrigerate it for up to 3 days. You can also bake the cake a day ahead and frost it just before serving.
How do I prevent my cookie cake from becoming dry?
The key is not to overbake it. Remove the Christmas cookie cake from the oven when the edges are golden and the center still looks slightly soft. Broiling helps achieve a nice top without drying the interior.
Can I use a different size baking pan?
You can, but adjust baking times accordingly. A smaller pan might require more time, while a larger pan will need less. Watch for the golden edges as your guide.
Conclusion
This festive Christmas cookie cake offers a fun and stress-free way to create a memorable holiday dessert. Its soft, chewy texture and customizable decorations make it a true crowd-pleaser. Whether you’re a seasoned baker or new to holiday treats, this recipe simplifies the process. Bring joy to your celebrations and try this delightful Christmas cookie cake this season!
