Christmas Cookie Cake
This Giant Christmas Cookie Cake is a chewy, chocolate-packed cookie baked into one big, golden dessert. It’s soft in the middle, crisp around the edges, and decorated with festive green buttercream and sprinkles – the easiest showstopper for your Christmas table. It’s the kind of bake everyone loves to dig into, and it’s so simple to make.
When I first made this cookie cake, I couldn’t believe how easy it was to make! It’s become my go-to Christmas treat when I want something festive but fuss-free. You still get all the joy of baking and decorating, without spending hours layering or frosting. Plus, it looks adorable with a few green swirls and sprinkles on top, and is easy to customise for other occasions!
Why You’ll Love This Recipe
- Quick, easy, and festive – no chilling or shaping needed.
- Perfect for sharing – slice it like a cake or cut it into wedges.
- Loaded with chocolate chips – every bite is rich and melty.
- Customisable – swap the colours, add sweets, or keep it classic.
Ingredients Breakdown
- Plain flour – keeps the cookie soft yet structured.
- Bicarbonate of soda – gives the cookie a light lift.
- Salt – brings balance to the sweetness.
- Unsalted butter – adds richness and helps the cookie spread just right.
- Light brown sugar and granulated sugar – this combo gives caramel flavour and crisp edges.
- Vanilla extract – essential for that classic cookie flavour.
- Eggs – add moisture and richness.
- Chocolate chips – this cookie cake is packed with chocolate in every bite.
- Buttercream and sprinkles – for the festive finishing touch.
How to Make a Giant Christmas Cookie Cake
- Preheat your oven to 175°C (350°F) and grease or line an 8-inch round cake tin.
- Cream the butter and sugars together in a mixing bowl until pale and fluffy.
- Add the eggs and vanilla extract, mixing until combined.
- Whisk the dry ingredients – flour, bicarbonate of soda, and salt – in a separate bowl.
- Combine wet and dry mixtures, stirring gently until no flour streaks remain.
- Fold in the chocolate chips, reserving a handful to press on top.
- Spread the dough evenly into your tin and smooth the top.
- Bake for 22–25 minutes until the edges are golden and the middle is just set.
- Cool completely before decorating with green buttercream and sprinkles.
Tips for Success
- Don’t overbake – it’ll stay soft and chewy as it cools.
- Press extra chocolate chips into the top before baking for an extra chocolatey finish.
- Cool fully before piping, or the buttercream will melt.
- You can freeze leftover slices for up to 2 months – just wrap them tightly.
FAQ
Can I use other mix-ins instead of chocolate chips?
Yes – white chocolate, M&Ms, or festive candies work beautifully.
Can I make this ahead of time?
Absolutely! Bake the cookie cake the day before, then decorate it just before serving.
Can I double the recipe?
Yes, just use a 10–12 inch tin and bake for an extra 5–8 minutes.
Can I make a Halloween version?
Yes! Switch the colour of the icing, and the sprinkles, add some white chocolate ghosts (like these on the Halloween Cookie Bars) and you’ve got a whole new dessert!
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Christmas Cookie Cake
Equipment
- Greaseproof Paper
Ingredients
For the cookie cake:
- 225 grams plain flour 1¾ cups
- ½ teaspoon bicarbonate of soda baking soda
- ¼ teaspoon salt
- 170 grams unsalted butter softened ¾ cup
- 100 grams light brown sugar ½ cup
- 75 grams granulated sugar ⅓ cup
- 1 teaspoon vanilla extract
- 2 medium eggs
- 300 grams chocolate chips 1¾ cups
For the buttercream:
- 150 grams unsalted butter softened (⅔ cup)
- 300 grams icing sugar 2½ cups
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk or cream to loosen
- Green food colouring
- Christmas sprinkles to decorate
Instructions
- Preheat the oven to 175°C (350°F). Grease or line an 8-inch round cake tin.
- In a large bowl, cream the butter and sugars together until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, bicarbonate of soda, and salt.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in the chocolate chips, then spread the dough evenly into the prepared tin.
- Bake for 22-25 minutes until golden at the edges and soft in the middle.
- Cool completely in the tin before decorating.
- To make the buttercream:
- Beat butter until creamy. Gradually add icing sugar, mixing until fluffy.
- Add vanilla and milk or cream to reach a smooth consistency.
- Tint with green food colouring.
- Pipe swirls around the cooled cookie cake and finish with Christmas sprinkles.
