How do I store leftover Christmas Cookie Cake?

To store leftover Christmas Cookie Cake, simply place it in an airtight container and keep it at room temperature for up to 3 days. If you prefer to store it for a longer period, you can refrigerate it for up to a week. Be sure to let the cake come to room temperature before serving for the best taste and texture.

Can I make this Christmas Cookie Cake in advance?

Yes! You can make the cookie base ahead of time and store it in the refrigerator for up to 24 hours before baking. If you want to prep the entire cake, including the frosting, you can assemble it a day or two in advance and keep it in the fridge until you’re ready to serve. Just be sure to let the cake come to room temperature before cutting and serving.

Can I make this recipe gluten-free?

Absolutely! To make this Christmas Cookie Cake gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend that is suitable for baking. Be sure to check the other ingredients for gluten-containing additives, such as certain baking powders or cornstarch, to ensure the recipe remains gluten-free.

Christmas Cookie Cake: 5 Reasons to Love It

Description

This Christmas Cookie Cake is a festive dessert perfect for the holiday season. It features a soft, chewy cookie base topped with creamy buttercream frosting and decorated like a holiday wreath. Ideal for family gatherings and Christmas parties, this cookie cake is simple to make and can be customized with various festive decorations.

Ingredients

Scale

¾ cup unsalted butter (1 + 1/2 sticks, 12 TBSP)
¾ cup light brown sugar (150 grams)
¼ cup granulated sugar (50 grams)
1 large egg
2 tsp pure vanilla extract
2 cups unbleached all-purpose flour (240 grams)
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
¾ cup bittersweet or semi-sweet chocolate chips
¾ cup unsalted butter (1 + 1/2 sticks, 12 TBSP) for frosting
3 cups powdered sugar
2 tsp pure vanilla extract (plus extra to taste)
3 TBSP milk
Green and red gel food coloring
Holiday sprinkles for decorating

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Instructions

Preheat the oven to 350°F (175°C). Allow butter, milk, and egg to come to room temperature.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric mixer until creamy.
Add the egg and vanilla extract, continuing to beat until well combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add to the wet ingredients while mixing on low speed until combined.
Fold in chocolate chips.
Line a 9-inch or 10-inch springform pan with parchment paper and grease the sides. Press the cookie dough evenly into the pan.
Bake for 18-22 minutes until the center is set but still soft. For a golden top, broil for 1 minute. Let the cake cool completely.
For the frosting, beat softened butter until creamy. Gradually add powdered sugar in three batches, mixing until fluffy. Add vanilla and milk, and beat until smooth.
Divide the frosting into three portions. Color one portion with red for the berries, one with light green, and one with dark green for the wreath design.
Pipe the green frosting in a wreath shape around the cookie cake. Pipe the red frosting for the berries. Decorate with sprinkles if desired.

Notes

Allow the cookie cake to cool completely before frosting to prevent the frosting from melting.
Use quality chocolate chips for the best flavor.
Decorate the cookie cake with fun sprinkles for a festive touch.
This recipe can be made in advance and stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 645 kcal
Sugar: 61g
Sodium: 275mg
Fat: 33g
Saturated Fat: 22g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 85g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg