Christmas Cookie Cake

Delight your friends and family with this festive Christmas Cookie Cake, perfect for holiday parties and gatherings galore!

Christmas Cookie Cake

I’m a sucker for a good holiday wreath, and the fact that this one is edible is EVEN BETTER!

Prepare yourself for holiday party fame with this one, my friends absolutely lose their minds over my cookie cakes and yours will be sure to follow suit.

No need to rush off to the mall to purchase a pricey one in holiday traffic either, you can make your very own Christmas Cookie Cake at home with basic baking staples!

HOORAY!

Holiday Cookie Cake

The festive wreath design is actually SO EASY to make! I made one large batch of frosting and portioned it out into bowls.

1/4 cup was dyed red for the holly berries, half the remaining batter for the light green swirls, and the other half for the darker green parts of the wreath.

I portioned both green frostings into the same piping bag by simply spreading it into rows with my little silicone spatula, and used a large star tip for the design.

For the berries I simply cut the tip of a small disposable piping bag and piped it directly onto the wreath.

Christmas Wreath Cookie Cake Slice

You can get creative with the sprinkles here!

I used some green and white confetti-shaped sprinkles but there are so many fun Christmas sprinkles available that you can make this cookie cake wreath uniquely your own.

Little Christmas tree sprinkles would be fun as well as little holly sprigs, or a variety of red, white, and green textures and shapes to make things ultra festive.

Have fun with it!

Christmas Cookie Cake

Christmas Cookie Cake Wreath
5 from 2 votes
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Christmas Cookie Cake

Delight your friends and family with this festive Christmas Cookie Cake, perfect for holiday parties and gatherings galore!

Course Dessert
Cuisine American
Keyword Christmas Cookie Cake
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 servings
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 3/4 cup unsalted butter ( 1 + 1/2 sticks aka 12 TBSP)
  • 3/4 cup light brown sugar (150 grams)
  • 1/4 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
  • 1/2 tsp salt
  • 3/4 cup bittersweet or semi-sweet chocolate chips

VANILLA BUTTERCREAM FROSTING

  • 3/4 cup unsalted butter ( 1 + 1/2 sticks aka 12 TBSP)
  • 3 cups powdered sugar
  • 2 tsp pure vanilla extract plus extra to taste if desired
  • 3 TBSP milk
  • green and red gel food coloring as needed
  • holiday sprinkles for decorating

Instructions

  1. First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking. Measure out all ingredients in advance for fuss-free baking.

  2. Pre-heat oven to 350°F.

  3. First make the cookie cake. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well-mixed and creamy in consistency.

  4. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  5. In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
  6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  7. Once your dough is mixed, fold in chocolate and peanut butter chips.
  8. Place a sheet of parchment paper on the bottom portion of an un-greased springform pan (to prevent sticking) and lock in the sides.

  9. Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually done in 20 since I like a softer center. Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. Turn off broiler and remove from oven with mitts.
  10. Allow cookie cake to completley cool before icing and/or slicing. Cake will be very soft in the center and set while it cools.

TO MAKE THE FROSTING

  1. To make the buttercreamfrosting, use an electric hand mixer to whip softened butter until creamy.

  2. Sprinkle in powdered sugar in three batches, while mixing until fluffy and fully incorporated.

  3. Beat in vanilla, then add milk to thin the frosting as needed to reach desired consistency. I added 3 TBSP. Beat in milk for an additional 3-4 minutes.

TO MAKE THE WREATH

  1. Portion 1/4 cup frostign for the berries, half the remaining batter for the light green swirls, and the other half for the darker green parts of the wreath.

  2. Use gel food coloring to dye the frosting. Red for the berries, light green for half the wreath, darker green for the remaining wreath frosting.

  3. Portion both green frostings into the same piping bag (fitted with a large star or french star tip) by simply spreading it into rows with a small silicone spreader/spatula. Pipe green frosting around the edges of the cookie cake, twisting and turning as needed to make a wreath design. For the berries use a small ziploc bag or piing bag and fill with red frosting. Simply cut the tip and pipe it directly onto the wreath. Top with optional sprinkles.

Recipe Notes

A large star piping tip and piping bags come in handy for the frosting. Have fun with it and don’t forget to tag me in a photo if you take one – I can’t wait to see your cookie cake decor!

Serves 10 or more depending on slice size. Enjoy!

If you get a chance to try this Christmas Cookie Cake recipe, let me know! 

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Looking for more Holiday Recipes?

If you’re team sweet stuff, you have GOT to try my Chocolate Brownie Crinkle Cookies or Mini Cranberry Tarts next! Both are fairly new here on the blog but have been a total hit with family and friends!

On the savory side, it just wouldn’t be the holidays without a side of Honey Roasted Butternut Squash complete with juicy cranberries and a sprinkling of feta.

This time of year I make a LOT of Matzo Ball Soup, cheesy spinach Stuffed Mushrooms, and Roasted Butternut Squash Soup. SO GOOD! As Christmas rolls around, I’ll also make my favorite New York Style Cheesecake too. Dorie’s recipe is amazing!

Happy Holidays, loves!

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Comments

  • Micki

    5 stars
    I love this recipe! It’s so much fun, and so easy to make. So glad I found this – my kids love it!

    • I’m so glad it’s a hit – thanks Micki!

  • Allison

    5 stars
    So fun! My kiddos will be thrilled when they see this. Thank you for sharing!

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