Christmas Cookie Cake
This Christmas Cookie Cake is a spiced cookie cake layered with festive buttercream flavored with vanilla extract and decorated with holiday sprinkles.
Servings: 8 slices
Calories: 639kcal
Equipment
Ingredients
- ¾ cup butter room temperature
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 cups flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
Buttercream Frosting
- 1 cup butter room temperature
- ½ cup powdered sugar
- gel food coloring of choice
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan or line with parchment paper.
- In a medium-sized bowl, cream butter, sugar, and brown sugar until light and fluffy.
- Add the egg and molasses, beating until smooth.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves.
- Stir the dry ingredients into the butter mixture until combined. Dough will be thick and slightly sticky.
- Spread into the prepared cake pan in an even single layer.
- Bake 18–20 minutes, or until an inserted toothpick comes out clean.
- Let cool in the pan on a cooling rack for 10 minutes, then remove and cool completely.
Buttercream Frosting
- Beat butter with an electric mixer until light in color, about 5 minutes.
- Add powdered sugar and beat until smooth.
- Tint with food coloring. Transfer to a piping bag and decorate with swirled patterns, festive borders, and plenty of Christmas sprinkles.
Notes
- Decorate with candy canes, green sprinkles, or even white chocolate chips for a festive touch.
- Use a springform pan or a round casserole dish if you don’t have a 9-inch cake pan.
Nutrition
Serving: 1slice | Calories: 639kcal | Carbohydrates: 65g | Protein: 4g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 687mg | Potassium: 228mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1271IU | Vitamin C: 0.02mg | Calcium: 56mg | Iron: 2mg
