Cookie cakes are large cookies that are decorated with butter cream frosting so that they resemble cakes. This cake is usually round with a diameter of 25 cm and a thickness of 2.5 to 5 cm. Unlike regular cakes, you don't need to decorate the entire cake with butter cream. Leaving any part of the cookie visible is an art in itself! These cookie cakes are perfect for birthdays, as well as other occasions and holidays.
Ingredients
Chocolate Chip Cookies
- cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) pale or dark brown sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons cornstarch or cornstarch
- 1 teaspoon baking soda
- teaspoon salt
- 1¼ cups (220 g) not-too-sweet chocolate chips
For 1 cake with a diameter of 25 cm
Sugar Cookies
- 1 cup (225 g) unsalted butter, room temperature
- 1½ cups (340 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (250 g) all-purpose flour
- teaspoon developer powder (baking powder)
- teaspoon salt
- cup (80 g) colorful meses
For 1 cake size 25 cm
Step
Method 1 of 3: Making Chocolate Chip Cookies
Step 1. Preheat the oven to 175 °C and grease a 25 cm tin
For best results, use nonstick spray oil to coat the pan with oil; but you can also grease it with butter.
Use a regular cake pan or pie pan. Do not use a springform cake pan
Step 2. Beat the butter with a mixer on medium speed for 1 minute
Add cup (170 g) unsalted butter, room temperature to stir with a mixer. Stir in the butter on medium speed until the texture is smooth and creamy. This stirring takes about 1 minute.
- Mix with a hand mixer or a stand mixer.
- If you are using a stand mixer, use a paddle-type stirring blade instead of a whisk.
Step 3. Add 1 cup (200 g) of brown sugar and mix again
Use the same speed setting as before, medium speed. If necessary, stop the mixer for a moment, then use a silicone spatula to sweep up the unmixed dough and place it in the bowl.
Step 4. Stir in the eggs, yolks, and vanilla extract on medium-high speed
Crack 1 egg to mix. Then, crack the second egg and separate the yolk. Add the egg yolks to the mixer and set the whites aside. Add 2 teaspoons of vanilla extract and mix all of the ingredients on medium-high speed until well combined.
- Be sure to sweep the sides of the bowl frequently with a silicone spatula so that no ingredients are left behind.
- Don't throw away the egg whites that are set aside. Use for other recipes.
- For best results, use room temperature eggs. You can place the eggs on the counter with the butter, or place them in a bowl of hot water for 5 minutes.
Step 5. Mix the flour, cornstarch, baking soda and salt in a separate bowl
Take another bowl and add 2 cups (250 g) all-purpose flour. Add 2 teaspoons cornstarch, 1 teaspoon baking soda, and teaspoon salt. Mix everything with an egg beater.
Make sure you are using baking soda, not baking powder
Step 6. Add the dry ingredients to the wet ingredients on a low speed setting
Do not add the flour to the butter mixture all at once. It's a good idea to run the mixer on low speed as you slowly pour the flour into the softened butter.
This dough will thicken and clump
Step 7. Stir in 1¼ cups (220 g) of not-too-sweet chocolate chips
You can stir the chocolate chips with a silicone spatula, or use a mixer on low speed for about 5 seconds.
If you can't get chocolate chips that aren't too sweet, try dark chocolate chips. Don't use milk or white chocolate, as they can make the cake too sweet
Step 8. Press the dough into the pan
Remove the dough and put it in the prepared pan. Press the dough with your hands so that it reaches the edges of the pan. Make the surface of the dough as flat as possible; Don't let one part of the cake be thicker than the other side.
Don't worry if it's not too perfect. It's okay if the cake is a bit wavy because of the finger prints
Step 9. Bake the cake for 20 to 25 minutes
Cookies are done when the top is shiny, golden brown. After about 25 minutes, remove the cake and pierce the center with a toothpick. If nothing sticks to the toothpick, the cake is done. If there are still crumbs on the toothpicks, bake another 5 minutes.
- Cakes need to bake for 30 minutes.
- If the cake browns too quickly, cover it with aluminum foil, loosely, when it's half done.
Step 10. Allow the cakes to cool completely before removing from the pan
Once the cake is finished baking, remove it from the oven and place it on a cooling rack. Wait for the cake to cool completely, then brush the edges with a knife and remove the cake.
Leave the cake in the pan if you wish to serve it that way
Method 2 of 3: Making Sugar Cookies
Step 1. Preheat the oven to 175 °C and grease a 25 cm cake tin
You can use a little butter, but it's better to use a nonstick spray oil.
You can also use a 25 cm cast iron flat-pan. Use 1 tablespoon of butter to grease it
Step 2. Beat butter and sugar on medium-high speed for 4 minutes
Place 1 cup (225 g) of butter in the bowl of a stand mixer, then add 1½ cups (340 g) of sugar. Beat the 2 ingredients together on medium-high speed until the butter is pale and creamy. This process takes about 4 minutes.
- Install a paddle-type mixing vane on the mixer, if possible. If you don't have a stand mixer, use a hand mixer.
- If you greased a cake or pie pan with nonstick spray oil, reduce the butter by 1 tablespoon.
Step 3. Add eggs and vanilla extract
Crack the eggs and dip them into the butter mixture, then add 1 teaspoon of the vanilla extract. Stir the mixture on medium-high speed for a few seconds until the eggs are completely combined and you don't see any traces of yolk.
If necessary, sweep the edges of the bowl with a silicone spatula so that everything is evenly mixed
Step 4. Mix flour, baking powder and salt in a separate bowl
Pour 2½ cups (250 g) all-purpose flour into another bowl. Add teaspoon of developer powder and teaspoon of salt, then stir everything until well blended.
Make sure you use baking powder, not baking soda
Step 5. Mix flour with butter on medium-low speed
Add half of the flour mixture to the butter mixture, then mix on medium-low speed. Add the remaining flour mixture, and continue to stir until everything is combined.
- Do not over-knead the dough. Once you don't see any dry flour, stop stirring. If you keep stirring, the dough will be too soft.
- Use a silicone spatula to sweep the unmixed mixture over the edges of the bowl if necessary.
Step 6. Add cup (80 g) of meses if you want to use it
This isn't mandatory, but it can be a nice touch, and will make cookies like “Funfetti” birthday cakes. First of all, pour the meses into the mixture, then stir gently using a silicone spatula.
Be careful not to stir too much so that the meses color doesn't blend with the dough. The dough can also be too soft
Step 7. Spread the dough on the bottom of a baking sheet or flat pan
Pour the batter into a flat pan or pan with a silicone spatula. Use a spatula to help spread the dough all the way to the edges of the pan.
Step 8. Bake the cake for about 25 to 50 minutes
How long you bake the cake depends on what you're baking it with. If you're using a cast-iron flat-panel, the cakes should be done in 45-50 minutes. If you're using a pie pan, the cakes should be cooked in about 25 to 30 minutes.
The cake is done when the edges are slightly browned and the top is golden
Step 9. Let the cake cool on a cooling rack before decorating it with the butter cream frosting
Sugar cookie cakes are softer than chocolate chip cookies so they can't be removed from the pan. Instead, place the pan on a cooling rack for about 10-15 minutes, or until it reaches room temperature.
- Once the cake has cooled, decorate it as you wish.
- It's okay if the center of the cake goes down a bit as it cools.
Method 3 of 3: Decorating Cakes
Step 1. Prepare the dough for the butter cream frosting
Since cookie cakes are not garnished completely with butter cream like other regular cakes, prepare half the recipe or a quarter of the butter cream recipe.
- Chocolate or vanilla butter cream can be a good choice.
- If you're making vanilla butter cream, add some food coloring to make it look more appealing.
Step 2. Insert a star-shaped syringe at the end of the piping bag
Try using the wide end so you can cover more of the surface. Cut the end of the piping bag first, then insert the syringe.
Alternatively, attach the piping bag to the coupler, then attach the star-shaped syringe to the coupler. This way you can change syringes more easily
Step 3. Fill the piping bag with butter cream
Place the piping bag on the glass or cup first, then fold down the top edge. Use a silicone spatula to scoop the butter cream into the piping bag.
After that, you can twist and tie the top of the piping bag, or you can tie it with a rubber band
Step 4. Spray butter cream on the edges of the cake
Position the tip of the syringe close to the cake, then push the butter cream while lifting the tip of the syringe. Press the piping bag, then twist and lift the tip of the syringe. You will get a small star-shaped decoration on the cake. Make decorations like this on the edge of the cake.
Alternatively, you can create short, overlapping lines around the cake, like waves
Step 5. Use the remaining buttercream to write or draw something on the cake
Fit a new piping bag with a syringe with a large round tip, then fill it with butter cream again. Use the pouch to write a message on the cake appropriate for the occasion, such as “Happy Birthday”.
- If you are using a coupler, replace the star-shaped syringe with one with a round tip.
- If there's still butter cream left, use it to create an image that fits the text message, such as a series of balloons.
Tips
- Cakes are kept at room temperature for 3 days. However, make sure to cover it tightly with plastic wrap.
- Check out these cookie cake pictures for inspiration.
- You can use other shaped pans as well, such as hearts or squares.
- You can also use another cookie recipe; Choose a recipe that produces a cake that is soft and moderately tender, rather than one that is hard and crunchy.
- If you add chocolate chips or meses to a cookie, use more to decorate the cake with it.
