Description
This Christmas cookie cake is soft, chewy, and topped with a festive green buttercream wreath. It’s quick to make, great for last-minute holiday gatherings, and can be made gluten-free, dairy-free, or even vegan.
Ingredients
Scale
- 1/2 cup unsalted butter (room temp, or 7.5 tbsp (105 grams) solid refined coconut oil for DF/vegan)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup granulated sugar (or coconut sugar)
- 1 large egg (50 grams out of shell, room temp, or 1 chia egg if vegan)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour (see notes)
- 1 3/4 cups semi-sweet chocolate chips (if you’re DF/vegan, use compliant chocolate)
- 1/4 cup unsalted butter (room temp, or vegan butter if DF/vegan)
- 1 tablespoon milk (plant-based milk if DF/vegan)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- pinch of salt
- green food coloring (see notes)
- mini cinnamon candies or mini red M&Ms (use vegan/GF candy, if needed)
Instructions
- Preheat the oven to 350 °F (175 °C), line the bottom of an 8” (23 cm) springform pan with parchment paper and grease the sides.
- In a large mixing bowl with a stand mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Sprinkle the baking soda and salt on top, beat until combined, and then add in the flour on low speed.
- Stir in the chocolate chips until combined.
- Press into the prepared springform pan and bake for 20-25 minutes or until nicely browned. The center should have firmed up and not appear wet at all.
- Let cool completely, about 2 hours, before frosting.
- Place all of the buttercream ingredients, except the food coloring, in a large mixing bowl. Using an electric hand mixer or stand mixer, beat on low speed until well combined. Then increase to high speed and continue mixing until the buttercream is smooth and creamy.
- Gradually beat in the food coloring until you like the color.
- Pipe green swirls with Wilton tip 22 around the border of the cake to create a wreath.
- The cookie dough can be made up to 2 days in advance and refrigerated.
Notes
- On the countertop, the baked cookie cake will last up to 3 days in an airtight container. But it’s freshest on the day of baking.
- The buttercream can also be made 3 days in advance, as well. It’ll harden a bit in the fridge. Just let it come to room temp, and it’ll be easier to pipe.
- If freezing, wrap the cookie cake tightly in plastic wrap and then in foil, and it’ll last up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306.2 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16.6 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 36.7 g
- Fiber: 1 g
- Protein: 2.9 g
- Cholesterol: 30 mg