Christmas Cookie Cake

A slice of a Christmas Sugar Cookie Cake on a plate with green buttercream on the edges and red, white, and green sprinkles.

If you love soft, and thick bakery style cookies this Christmas Cookie Cake is going to be your new favorite dessert. It's buttery, chewy, packed with sprinkles and all baked in a cake pan to make one giant sliceable cookie. Top it with a little frosting for a dessert that is easy but feels extra special.

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Course: Dessert

Cuisine: American

Keyword: Christmas Cookie Cake, Cookie Cake

Prep Time: 10

Cook Time: 13

Total Time: 25

Servings: slices

Calories: 642kcal

Ingredients

For the Christmas Cookie Cake:

3/4 cup Unsalted Butter (Softened)
1 cup Granulated Sugar
1 large Egg + 1 Egg Yolk
2 tsp Vanilla Extract
2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
6 TBS Christmas Jimmie Sprinkles (divided)

For the Buttercream Frosting:

1/2 cup Unsalted Butter (Softened)
2 cups Powdered Sugar
2 TBS Heavy Cream
1/2 tsp Vanilla Extract
1 dash Salt
6 drops Green Food Coloring (optional)

Instructions

For the Christmas Cookie Cake:

Preheat the oven to 350 degrees Fahrenheit. Grease a 9inch cake pan lightly with baking spray, and line the bottom with a parchment paper circle. Set it aside.
Add the butter and granulated sugar to a large mixing bowl and mix with a stand mixer or hand mixer for 2 to 3 minutes until it is light and fluffy. 3/4 cup Unsalted Butter, 1 cup Granulated Sugar
Add in the egg, egg yolk, and vanilla extract and mix until just combined. 1 large Egg + 1 Egg Yolk , 2 tsp Vanilla Extract
Add in the flour, baking soda, and salt and stir together until you have a soft cookie dough. 2 cups All Purpose Flour, 1/2 tsp Baking Soda, 1/2 tsp Salt
Add 5 TBS of the sprinkles to the cookie dough and fold them into the dough until evenly divided into the dough. 6 TBS Christmas Jimmie Sprinkles
Press the cookie dough into the prepared pan but not all the way to the edges. Leave about 1/2 to 1 inch of space on the edges (the cookie will still spread to the edges, but this will help prevent the edges from raising as high.)
Bake the cookie for 14 to 18 minutes, or until the edges are golden brown and the middle looks just set.
Remove from the oven and let the cookie cake cool in the pan for 1 hour. (If the edges are still raised you can press them down slightly with the back of a spoon while the cake is still warm).
Transfer the cake to a platter or serving dish until you're ready to frost it.

For the Buttercream Frosting:

Add the butter to a medium bowl and beat it with a hand mixer until its smooth, about 2 minutes. 1/2 cup Unsalted Butter
Add in the powdered sugar, 1/2 cup at a time until each is mixed in completely. Scrape the bottom and sides of the bowl as needed. 2 cups Powdered Sugar
Add in the heavy cream, vanilla, and salt and mix on medium speed until everything is combined. Add additional heavy cream, or powdered sugar as needed to get the right consistency for a spreadable frosting. 2 TBS Heavy Cream, 1/2 tsp Vanilla Extract, 1 dash Salt,
Add in the green food coloring and mix until the color is even throughout. Mix until frosting is smooth and fluffy. 6 drops Green Food Coloring
Add a 1M (or other) piping tip to a piping bag or ziplock bag and scoop the frosting into the bag.
Pipe the frosting onto the edges of the cookie cake. Sprinkle the remaining 1 TBS of sprinkles over the top of the frosting.
Slice and enjoy!

Notes

Line the Pan: Line the bottom of the pan you are using with a round piece of parchment paper. You can buy them for cake pans, or cut out a piece of parchment by tracing the bottom of the pan.
Don't over Bake: Take the cookie cake out of the oven once the edges look lightly browned and the top is set. The cookie will continue baking out of the oven, and we want it to remain soft and chewy.
Piping Tip: I like to use a Wilton 1M Piping tip to pipe the buttercream frosting onto the edges of my cookie cake. I usually just stick the tip in a ziplock bag, then scoop in the frosting and pipe.
Add Chocolate Chips: Add 1 to 1.5 cups of Chocolate Chips or White Chocolate Chips to the cookie dough if desired.

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