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
- 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)
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.
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.
- 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.
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