Can I make the Christmas Cookie Cake ahead of time?

Absolutely! You can bake the cookie cake one day in advance and store it tightly wrapped at room temperature. For best results, decorate it the day you plan to serve so the frosting stays fresh and vibrant. You can also freeze the undecorated cookie cake for up to 1 month.

What size pan should I use for the best results?

A 9-inch or 10-inch springform pan works best for even baking and easy removal. The springform design allows you to lift out the cake without damaging the decorated edges, which is especially helpful for the frosting wreath design.

How do I store leftovers of the Christmas Cookie Cake?

Store leftover slices in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate to keep the frosting firm. For longer storage, freeze individual slices (without frosting) and add fresh decoration when ready to serve.

Christmas Cookie Cake – Best Ever Holiday Treat

Name: Christmas Cookie Cake
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 3/4 cup (12 tbsp) unsalted butter: adds richness and moisture; 3/4 cup (150g) light brown sugar: provides sweetness and chewiness; 1/4 cup (50g) granulated sugar: balances sweetness and structure; 1 large egg: binds the ingredients; 2 tsp pure vanilla extract: adds warm flavor; 2 cups (240g) all-purpose flour: the base of the cookie dough; 2 tsp cornstarch: helps create a tender texture; 1 tsp baking soda: helps the dough rise and spread; 1/2 tsp salt: enhances the flavors; 3/4 cup semi-sweet or bittersweet chocolate chips: adds rich chocolate flavor; For Frosting:; 3/4 cup (12 tbsp) unsalted butter: base for creamy frosting; 3 cups powdered sugar: sweetens and thickens the frosting; 2 tsp vanilla extract: adds depth to frosting; 3 tbsp milk: adjusts consistency; Red and green gel food coloring: for festive colors; Holiday sprinkles: for decoration

Description

This festive Christmas Cookie Cake is soft, chewy, and decorated like a holiday wreath with colorful buttercream frosting and sprinkles. Perfect for parties and gatherings, it brings together the flavor of a classic chocolate chip cookie with the festive charm of a Christmas centerpiece.

Ingredients

Scale

3/4 cup (12 tbsp) unsalted butter: adds richness and moisture
3/4 cup (150g) light brown sugar: provides sweetness and chewiness
1/4 cup (50g) granulated sugar: balances sweetness and structure
1 large egg: binds the ingredients
2 tsp pure vanilla extract: adds warm flavor
2 cups (240g) all-purpose flour: the base of the cookie dough
2 tsp cornstarch: helps create a tender texture
1 tsp baking soda: helps the dough rise and spread
1/2 tsp salt: enhances the flavors
3/4 cup semi-sweet or bittersweet chocolate chips: adds rich chocolate flavor
For Frosting:
3/4 cup (12 tbsp) unsalted butter: base for creamy frosting
3 cups powdered sugar: sweetens and thickens the frosting
2 tsp vanilla extract: adds depth to frosting
3 tbsp milk: adjusts consistency
Red and green gel food coloring: for festive colors
Holiday sprinkles: for decoration

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Instructions

Let the butter, egg, and milk come to room temperature. Preheat oven to 350°F (175°C). Prepare a springform pan by placing parchment on the bottom (do not grease).
Cream together butter, brown sugar, and granulated sugar using a hand mixer until smooth and fluffy.
Add in the egg and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly mix into the wet ingredients on low speed until just combined.
Fold in the chocolate chips with a spatula.
Press the dough evenly into the springform pan.
Bake for 18–22 minutes. For a softer center, remove around 20 minutes. Broil on high for 1 minute to gently brown the top—watch closely.
Cool completely before removing from the pan and decorating.
To make frosting: Beat softened butter until creamy. Add powdered sugar in three batches, mixing until fluffy. Add vanilla and milk, and beat for another 3–4 minutes until smooth.
Divide frosting: 1/4 cup for red berries, half for light green, half for dark green. Tint each with gel food coloring.
Fill a piping bag with both green frostings side by side using a large star tip. Pipe a wreath around the cookie cake. Use a small bag with red frosting to pipe berries. Decorate with sprinkles.

Notes

Don’t overbake—cookie should be soft in the center for the best texture.
Broil step is optional but gives a beautiful golden finish.
Let cake cool completely before frosting to prevent melting.
Decorate just before serving or store unfrosted cake airtight for up to 1 day.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 645
Sugar: 61g
Sodium: 275mg
Fat: 33g
Saturated Fat: 22g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg