Peppermint Sugar Cookie Cake
This Peppermint Sugar Cookie Cake is soft and chewy in the center, crisp around the edges, and filled with plenty of white chocolate/peppermint chunks.
Servings: 1 9" cake
Calories: 6012kcal
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature is best
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1-2 tsp cornstarch
- 1/2 tsp kosher salt
- 2/3 cup Ghirardelli peppermint chunks baking chips plus a few extra to press into the top of the cake (optional)
- 1/3 cup white chocolate bar coarsely chopped
PEPPERMINT VANILLA FROSTING
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar whisked to remove any lumps
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/8 tsp peppermint extract
- 1 - 3 Tbsp heavy whipping cream
- 1/2 cup Wilton peppermint crunch sprinkles (optional)
Instructions
- Preheat oven to 350°F degrees. Lightly spray a 9-inch springform pan, and set aside.
MAKE COOKIE DOUGH
- In a large mixing bowl (or bowl of a stand mixer), add butter and granulated sugar and beat with a mixer until creamed together and smooth.
- Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, cornstarch and salt and whisk until blended.
- Add flour mixture to the large mixing bowl and beat until just combined and no flour streaks remain.
- Use a rubber spatula or wooden spoon to stir in the peppermint chunks and white chocolate pieces.
BAKE COOKIE CAKE
- Press the dough into the prepared springform pan in an even layer, top with a few extra peppermint chunks if you want (optional and just for appearance), and bake for 30-35 minutes. Cookie cakes are done when the edges are starting to brown, the center doesn't look wet anymore, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
COOL
- Cool for 10 minutes before removing the sides of the springform pan. Cool cookie cake completely before frosting.
MAKE FROSTING
- In a large mixing bowl (or the bowl of a stand mixer), add butter and powdered sugar and use a mixer to beat together until combined and a sort of ball has formed.
- Add vanilla, salt, peppermint extract and 1 Tbsp of the heavy whipping cream and continue beating until well combined.
- If the frosting is still too thick, add more heavy cream, 1 Tbsp at a time, until your desired consistency is reached.
FROST COOKIE CAKE
- Add frosting to piping bag fitted with an open star tip (or preferred piping tip), and pipe frosting in little swirls around the outside edge of the cookie cake.
- Alternately, you can spread the frosting over the top of the cake.
- Sprinkle with peppermint crunch sprinkles if desired.
Notes
- Cornstarch - the cornstarch in this recipe does two things. First, it makes the cookie texture soft, and secondly, it keeps the cookie thick. Thick, soft, chewy cookie texture is perfect!
- Peppermint Chunks Baking Chips - I've linked to the brand I used (above the recipe), but at the time of writing this post, they were out of stock nearly everywhere. A good substitute would be Ghirardelli Peppermint Bark, roughly chopped, or an equal amount of white chocolate chips and 1/2 tsp peppermint extract.
- Springform Pan - I love the uniform size and edge when this cookie cake is baked in a springform pan. I've linked to my favorite pan up above the recipe. If you don't have one, you could also use a deep dish 9" pie pan.
- Mixer – if you don’t have a stand mixer, or would rather not clean it afterwards, you can use a hand-mixer. I do recommend using a mixer of some kind to make sure the ingredients are properly mixed. You can use a sturdy whisk and your good ol’ arm muscles to mix the ingredients if that’s all you have available, but you'll have a difficult time.
Nutrition
Calories: 6012kcal | Carbohydrates: 731g | Protein: 59g | Fat: 323g | Saturated Fat: 198g | Cholesterol: 1102mg | Sodium: 3374mg | Potassium: 1087mg | Fiber: 9g | Sugar: 485g | Vitamin A: 8567IU | Vitamin C: 1mg | Calcium: 568mg | Iron: 17mg