Impress your friends and family with this fun and festive Giant Christmas Wreath Cookie Cake, perfect for holiday parties and gatherings galore!
I’ve had a little mockup drawing of this wreath inspired cookie cake in my sketchbook since last Christmas and I was so excited to finally make it come to life!
Now that I’ve mastered this edible wreath, it’s time to share all my tips and tricks with you. If you’ve made one of my chocolate chip cookie cakes before, you know you’re in store for a tender, chewy cookie cake that rivals the mall versions!
In this blog post I’ll include both the cookie cake and icing recipes along with some helpful baking tips, piping tips, decorating tips, and even some handy make-ahead instructions.
Let’s get our cookie cake on!
JUMBO COOKIE CAKE INGREDIENTS
This crave-worthy cookie cake is double the size of my springform pan cookie cake, making it great for birthday parties!
Here’s what you’ll need to get this giant chocolate chip cookie in your face:
- three sticks unsalted butter
- one and a half cups brown sugar
- half cup granulated sugar
- two large eggs
- four teaspoons vanilla extract
- four cups all purpose flour
- four teaspoons cornstarch (for that perfect chewy texture)
- two teaspoons baking soda
- one teaspoon salt
- two cups chocolate chips – plus extra for topping
- cookie cake frosting (see recipe card)
- assorted Christmas sprinkles (optional)
NOTE: Be sure to use real butter for this recipe, as “buttery spreads” and margarine will not work.
The cornstarch in this recipe is what gives the cookie cake that perfect tender and chewy texture like the mall cookie cakes. I’ve been making these cakes for over a decade and never skip this ingredient.
Cookie Cake Frosting
To frost and decorate this cookie cake, I like to use my go-to vanilla buttercream frosting recipe. I then divide the frosting into three bowls and use gel food coloring to dye the icing shades of red and green.
- two sticks unsalted butter
- three cups powdered sugar (confectioner’s sugar)
- two-three tablespoons heavy cream or heavy whipping cream
- one teaspoon vanilla extract
- a teeny pinch of salt
- gel food coloring
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
Make Ahead Buttercream Frosting
Frosting can be made in advance and stored in the fridge. Bring back to room temp before decorating your cookie cake.
Homemade buttercream icing and/or frosting can be frozen in an airtight container or freezer bag for up to 1-3 months and in the fridge for 1 week. This comes in handy for advance dessert prep and also if you ever end up with any leftover frosting after decorating the cake. Since I bake a lot this time of year, I always have lots of frosting in the freezer!
Need to use store bought frosting? You totally can! A nicer alternative to the shelf-stable tubs is to head over to the bakery department and purchase a container the frosting they use to ice their cakes. I know for sure Target’s bakery sells theirs and I bet others do as well!
ICING PIPING TIPS
Using an assortment of 3 different piping tips, we can easily make the starbursts, flowers, and leaves for this edible wreath.
If you need a few stainless steel piping tips to get started, this cupcake decorating set is an amazing deal!
I used Wilton open star tip 4B for the starburst accents and to pipe the circumference of the cake. To make the icing roses I used Wilton drop flower tip 2D. You could also use a 1M open star tip to create flowers.
There are a few different tips you can use to make leaves. I used wilton tip #366.
For the starbursts I give the piping bag a light squeeze then press down and pull up in a quick motion. For the leaves you simply squeeze and pull.
To make roses I start in the middle and draw a little counter-clockwise spiral while gently squeezing the piping bag. It’s super easy and you can even practice on parchment paper first.
You can even go nuts ad use sprinkles and/or mini M+M candies to decorate your cake!
Since we’re making enough douch for a stand mixer is your best friend here! You’ll also want to use a 14-15 inch that has a 3/4 or 1-inch deep rim around the sides to keep your cookie cake the perfect shape and keep it neatly in the pan. If the pan isn’t nonstick, simply line it with parchment paper before adding the cookie dough.
Since Target stopped making my beloved 14.5 inch rimmed pizza pan Chicago Metallic’s 14.25 inch Deep Dish Pizza Pan is a close replacement if you don’t yet have a pizza pan. I have that one (gotta test all the options, right?) and just ordered one from Amazon that isn’t nonstick (so I’ll line with parchment) but looks just like my target pan! Let me know if you need help choosing a pan or if you want to use a sheet pan instead.
Cookie Cake Baking Tips and Tricks
My first tip is to use a small, inexpensive digital kitchen scale to measure flour and sugar. If you’ve had repeated issues with cookies and cakes not turning out – the scale will be a lifesaver and revolutionize your baking game!
If you don’t have a scale for accuracy, use the second most accurate method of measuring flour: the spoon and level technique. First fluff the flour with a spoon then gently spoon it into a dry measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cake dry/crumbly instead of tender and chewy.
Giant Christmas Wreath Cookie Cake
I tried to cover allllll the bases in this post, but if you have any questions at all, shoot me a comment below and I’d be happy to help you make the cookie cake of your dreams a reality!
Want to make a smaller cookie cake? Follow the piping tips here and use my Homemade Cookie Cake as your base! It’s essentially a halved version of this recipe.
Giant Christmas Wreath Cookie Cake
- 14-15 inch non-stick rimmed pizza pan (look for one a minimum 3/4 – 1 inch deep)
- piping bags and tips
- 1.5 cups unsalted butter softened to room temp. (3 sticks – 330 grams)
- 1.5 cup light brown sugar (300 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 4 tsp pure vanilla extract
- 4 cups unbleached all-purpose flour (480 grams)
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips plus extra for decorating
- optional sprinkles for decorating
VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter softened to room temp. 2 sticks – 230 grams
- 3 cups powdered sugar (360 grams)
- 2-3 TBSP heavy cream or heavy whipping cream
- 1 tsp pure vanilla extract
- pinch salt
- gel food coloring in red and green
- Before we begin, I’m begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.
LET'S MAKE A COOKIE CAKE!
- First bring butter and eggs to room temp. Butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
- Measure flour by weight (best results) or using the fluff-spoon-level technique.
- In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes. A large bowl with an electric hand mixer may be used if needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds
- Add flour mixture to the larger bowl slowly while you continue to beat on low speed. Once the flour is almost incorporated add chocolate chips and beat on low until the flour is fully incorporated. (take care not to over-mix at this point)
- Place dough on a large sheet of plastic wrap and wrap securely. Refrigerate overnight or 1-3 days for advance prep.
READY TO BAKE?
- Grab the dough from the fridge and allow to soften on the counter for one hour.
- Preheat oven to 350°F and lightly grease the pizza pan with butter or line with parchment paper.
- Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, nearly all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
- Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
- After 16 minutes, remove from oven and allow cookie cake to cool in the pan elevated on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!
COOKIE CAKE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
- Divide frosting into 2-3 bowls and use a small amount of gel food coloring to dye each a different color. Start with a drop or two, mix well, then add more as desired.
- Transfer to piping bags with corresponding tips: I used Wilton open star tip 4B for the starburst accents and to pipe the circumference of the cake. To make the icing roses I used Wilton drop flower tip 2D. You could also use a 1M open star tip to create flowers. There are a few different tips you can use to make leaves. I used wilton tip #366.
- After frosting, add your favorite festive sprinkles (totally optional) and enjoy!
If you get a chance to try this giant christmas wreath 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 and see your awesome cookie cake decorations. Can’t wait to see what you whip up!
CAN I MAKE THIS COOKIE CAKE AHEAD OF TIME?
Absolutely! This recipe is perfect for party prep and both the frosting and the cookie dough for the cake can easily be made in advance.
Securely wrap the prepared cookie dough in plastic or parchment and place in the fridge for 1-3 days. Once ready to bake, set the chilled dough out on the counter for 1 hour or so until soft enough to handle and press into the pan.
To prep the frosting, seal in a lidded container and refrigerate until needed. When ready to decorate, simply bring to room temperature before adding to a piping bag. Sometimes I’ll take the frosting straight from the fridge (I store my frosting in glass containers) and microwave it in 10 second increments, stirring between each round. The goal is not to melt the frosting but simply bring it back to its original state so it’s easy to pipe designs with.
I’ve even made the cake and then wrapped the pizza pan (with the baked + cooled cookie cake) in foil for the following day. When you’re ready – frost and serve!
Have a question? Ask below!