The holiday season brings a special kind of magic, often accompanied by the irresistible aroma of freshly baked treats. This Christmas cookie cake recipe is your ticket to that festive cheer, combining the warmth of a classic chocolate chip cookie with delightful holiday decorations. Imagine a giant, chewy cookie adorned with a beautiful wreath design, perfect for sharing. It’s surprisingly simple to create this show-stopping dessert, even for beginners!
Why You’ll Love This Christmas Cookie Cake
You’ll quickly fall in love with this impressive yet easy Christmas cookie cake recipe.
- It’s a fantastic centerpiece for holiday parties or a heartwarming gift for loved ones.
- This recipe is incredibly straightforward, perfect for bakers of all skill levels.
- Customize it endlessly with your favorite chocolate chips, candies, and festive sprinkles.
- The homemade cookie cake offers a superior taste and texture compared to any store-bought version.
- Creating a fun, festive dessert like this makes holiday baking a joyful experience.
Ingredients
Gather these simple ingredients to create your delicious cookie cake and festive frosting.
Cookie Dough:
- 1 ½ cups brown sugar
- 2 large eggs (room temperature)
- ¾ cup unsalted melted butter (1 ½ sticks)
- 1 tsp vanilla extract
- ⅓ cup Christmas sprinkles
- 12 oz white chocolate chips
- 1 ¾ cups unbleached flour
- ½ tsp baking soda
- 1 tsp finely ground sea salt
- 1 tbsp cornstarch
Notes & Substitutions
Cornstarch is often used in cookie recipes to help create a soft and chewy texture. For more information on its uses, explore why cornstarch is the secret to soft and chewy cookies.
Copycat Great American Cookie Frosting:
- 4 tbsp butter, softened (salted preferred)
- ½ cup Crisco (vegetable shortening)
- 2 pounds powdered sugar
- ¼ cup of milk (2 tbsp heavy cream + 2 tbsp water)
- Pinch of salt
- ½ tbsp vanilla Extract
- 2 tbsp hot water
- Green and Red Gel Food Coloring
Decorating Elements:
- Red sour candy tape (for the bow)
- White pearl sprinkles (optional)
Feel free to get creative with your Christmas cookie cake recipe! For sprinkles, use classic nonpareils, jimmies, or even festive shaped sprinkles. You can swap white chocolate chips for milk chocolate, semi-sweet, or a mix of several types. If you’re short on time, store-bought vanilla frosting works well for decorating. Simply tint it green and red. A small piece of red fruit leather or even a piped red frosting bow can replace the sour candy tape.
Equipment
You’ll need a few essential tools to make this delightful cookie cake.
- 9-inch springform pan
- Parchment paper
- Stand mixer or electric hand mixer
- Rubber spatula
- Wire cooling rack
- Piping bags and star tips (Wilton 1M or similar)
- Several small bowls for coloring frosting
Instructions
This christmas cookie cake recipe breaks down into three easy parts: baking the cookie, preparing the frosting, and decorating!
Cookie Dough
- Prepare Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Line the bottom with parchment paper for effortless removal, ensuring your cookie cake lifts out perfectly.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the large eggs, melted butter, vanilla extract, and brown sugar. Beat on medium speed until the mixture is light and creamy, about 2 minutes.
- Add Dry Ingredients: Gradually add the flour, cornstarch, sea salt, and baking soda to the wet mixture. Mix on low speed until a soft dough just begins to form. Be careful not to overmix.
- Fold in Chips & Sprinkles: Gently fold the Christmas sprinkles and most of the white chocolate chips into the cookie batter using a rubber spatula. Save a handful of chips for topping.
- Press into Pan: Transfer the dough to your prepared springform pan. Use your spatula to spread it evenly across the bottom. Press the remaining chocolate chips into the top of the cake to make it look extra fancy and pretty after baking.
- Bake & Cool: Bake for 25 minutes, or until the edges are golden brown and the center is set. The cookie cake might look slightly soft in the middle, but it will firm up as it cools. Let it cool completely on a wire rack before attempting to frost it.
Copycat Great American Cookie Frosting
- Cream Fats: In a clean stand mixer bowl, cream together the softened butter and vegetable shortening until light and fluffy. This usually takes 2-3 minutes on medium speed.
- Add Powdered Sugar: Gradually add half of the powdered sugar, mixing on low speed until combined. Then add the milk, vanilla extract, and a pinch of salt. Mix well.
- Finish Frosting: Slowly add the remaining powdered sugar, mixing until fully incorporated and smooth. Increase speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
- Adjust Consistency: Add the hot water, one tablespoon at a time, mixing until the frosting reaches a smooth, spreadable consistency. It should be thick enough to hold its shape for piping.
- Color Frosting: Divide the frosting into two separate small bowls. Tint one portion with green gel food coloring and the other with red gel food coloring. Mix well until you achieve your desired festive shades.
Decorating the Cake
- Pipe Wreath Border: Fit a piping bag with a star tip (like a Wilton 1M) and fill it with the green frosting. Pipe a continuous wreath border around the outer edge of your cooled cookie cake. You can create small rosettes or a ruffled design.
- Add Holly Berries: Fill another piping bag with the red frosting (you can use a round tip or just snip the corner of the bag). Pipe small red “holly berries” onto the green wreath design.
- Create Candy Bow: Take the red sour candy tape and cut a small strip. Form it into a bow shape and carefully place it at the bottom or top of your wreath. It creates a beautiful edible accent for this christmas cookie cake recipe.
- Sprinkle Pearls (Optional): Lightly sprinkle white pearl sprinkles over the green wreath for an extra touch of sparkle, resembling fresh snow.
Pro Tips & Troubleshooting
For a perfectly golden-brown cookie cake every time, use these expert tips. If you don’t have a springform pan, a 9-inch round cake pan lined with parchment paper and left with overhangs will also work, allowing you to lift the cookie cake out easily. Always use parchment paper; it’s your best friend for a clean release. For that “bakery-style” look, press extra chocolate chips onto the top of the dough before baking. This makes the finished cake visually appealing. To achieve the right frosting consistency, add hot water gradually; a little goes a long way. If it’s too thick, add more water; too thin, add more powdered sugar. Ensure your cookie cake cools completely before frosting to prevent melting.
Serving, Storage & Variations
Serving Suggestions
This festive cookie cake is ideal for holiday gatherings. Serve it sliced on a beautiful platter or a cake stand as a delightful dessert. It’s also a wonderful treat to bring to a potluck or to gift to neighbors, teachers, or friends. Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
Storage Directions
Store your decorated Christmas cookie cake recipe in an airtight container or tightly wrapped with plastic wrap at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture.
Variations
Get creative with your cookie cake! Experiment with different chocolate or candy mix-ins like M&M’s, peanut butter chips, or chopped peppermint bark. Instead of a wreath, you could pipe other Christmas designs like a simple “Merry Christmas” message, snowflakes, or a Santa hat. Change the sprinkle colors for different holidays or events, making this a versatile cookie cake recipe for any occasion.
Nutrition
Here’s an estimated nutritional breakdown for one serving of this festive Christmas cookie cake recipe:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 kcal |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Cholesterol | 60 mg |
| Sodium | 210 mg |
| Total Carbs | 60 g |
| Sugars | 45 g |
| Protein | 5 g |
Please note these are estimated values and may vary based on specific ingredients and brands used.
FAQ
What makes this a Christmas cookie cake?
This cookie cake gets its festive touch from the green and red frosting decorations, typically a wreath and holly berries, and the use of Christmas-themed sprinkles. It’s a classic Christmas cookie cake recipe made special for the season.
Can I use pre-made cookie dough?
Yes, you can certainly use store-bought refrigerated chocolate chip cookie dough as a shortcut. Simply press it into your prepared springform pan and bake according to package directions.
How far in advance can I make this?
You can bake the cookie cake up to 2-3 days in advance. Store it unfrosted in an airtight container, then frost and decorate it on the day of serving for the freshest look.
Best way to cut a cookie cake?
Use a large, sharp knife to cut straight slices, much like you would a regular cake. For clean cuts, wipe the knife with a warm, damp cloth between each slice.
Can this recipe be doubled or halved?
This recipe is designed for a 9-inch springform pan. You can half it for a smaller 6-inch cake. Doubling would require a very large pan or splitting into two 9-inch cakes.
Conclusion
This Festive Christmas Cookie Cake Recipe is truly a holiday delight! It combines the beloved simplicity of a giant chocolate chip cookie with the joyous spirit of Christmas. You’ll love how easy it is to bake and decorate, making it perfect for busy parents and beginners alike. We hope this guide inspires you to create a beautiful and delicious Christmas cookie cake recipe to share with your loved ones this season. Don’t forget to share your amazing creations with us! Happy baking!
