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.
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.