Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line and grease a 9‑inch or 10‑inch springform pan with parchment paper. :contentReference[oaicite:1]{index=1}
- In a large mixing bowl, use an electric hand mixer to cream softened butter with light brown sugar and granulated sugar until light and fluffy. :contentReference[oaicite:2]{index=2}
- Beat in the egg and vanilla extract until fully incorporated. :contentReference[oaicite:3]{index=3}
- Whisk together flour, cornstarch, baking soda, and salt in another bowl. Gradually add to the wet ingredients and mix until just combined, then fold in chocolate chips. :contentReference[oaicite:4]{index=4}
- Press cookie dough evenly into the prepared pan and bake 18–22 minutes until edges are set and lightly golden. :contentReference[oaicite:5]{index=5}
- Allow the cookie cake to cool completely on a wire rack before frosting. :contentReference[oaicite:6]{index=6}
- Mix powdered sugar, milk, and vanilla to make frosting. Divide into bowls and tint with gel food coloring as desired. :contentReference[oaicite:7]{index=7}
- Decorate the cooled cookie cake with colored frosting and holiday sprinkles. :contentReference[oaicite:8]{index=8}
Notes
Bring ingredients to room temperature for best texture and mix frosting colors for a festive look. Store leftover cake at room temperature in an airtight container up to 3–4 days or refrigerate up to 1 week. :contentReference[oaicite:9]{index=9}