Print

Christmas Cookie Cake Recipe

Christmas Cookie Cake
Print Recipe

A festive holiday cookie cake shaped like a wreath, featuring a soft, chewy chocolate chip cookie base topped with colorful vanilla buttercream frosting and sprinkles. Perfect for Christmas parties and gatherings.

Ingredients

  • 3/4 cup unsalted butter (softened)
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet or bittersweet chocolate chips
  • 3/4 cup unsalted butter (softened, for frosting)
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract (for frosting)
  • 3 tablespoons milk
  • Red and green gel food coloring
  • Holiday sprinkles for decorating

Instructions

  1. Bring butter, egg, and milk to room temperature and preheat oven to 350°F.
  2. Cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Add egg and vanilla, mixing well to incorporate.
  4. In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed.
  6. Fold in chocolate chips.
  7. Press dough evenly into a parchment-lined springform pan.
  8. Bake for 18–22 minutes until edges are golden and center is soft.
  9. Broil for 1 minute on high to brown the top lightly, then remove and cool completely.
  10. For frosting, beat softened butter until creamy. Add powdered sugar in batches, mixing well.
  11. Mix in vanilla and milk, then beat for 3–4 minutes until fluffy.
  12. Divide frosting: 1/4 cup for red berries, half for light green, half for dark green.
  13. Dye frostings with gel food coloring and place green portions in the same piping bag fitted with a large star tip.
  14. Pipe green frosting in a wreath pattern around the cookie edge.
  15. Use red frosting to pipe small berries onto the wreath and decorate with sprinkles.

Notes

  • For a more realistic wreath look, use two shades of green frosting.
  • Chill frosting briefly if it’s too soft to pipe.
  • You can bake the cookie a day ahead and decorate the next day.
  • Use a 9-inch cake pan if you don’t have a springform pan.

Find it online: https://www.recipebyelena.com/christmas-cookie-cake/