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Christmas Confetti Cookie Cake

This Christmas Confetti Cookie Cake is sweet, festive and EASY to make! Because you have to admit, an easy recipe around holiday time is always appreciated.

Christmas Confetti Cookie Cake

Cookie Cake Ingredients

  • all-purpose flour
  • baking soda
  • cornstarch
  • table salt
  • unsalted butter
  • granulated sugar
  • egg
  • vanilla extract
  • white chocolate chips
  • Christmas sprinkles
Christmas Confetti Cookie Cake

Buttercream Ingredients

  • unsalted butter
  • vegetable shortening
  • powdered sugar
  • vanilla extract
  • water
  • green gel food coloring (I used Americolor Forest Green)
  • Christmas sprinkles
Christmas Confetti Cookie Cake

Baking

Once you’ve prepared the cookie dough (the dough is stiff), press the dough into a greased and lined 9-inch round cake pan. Sprinkle a few extra white chocolate chips on top and press into the dough.

Bake on the center rack at 350 degrees for about 20 to 25 minutes. Let cool in the pan for at least 2 hours before inverting onto a serving platter.

Christmas Confetti Cookie Cake

Decorating Tips

  • Add more or less water in the buttercream depending on desired piping consistency.
  • I used Wilton piping tip #1M and piped swirls to resemble Christmas trees along the outer edges of the cookie cake.
  • Use your choice of sprinkles for ornaments.
  • For the Christmas tree toppers, I used cinnamon red hots.
Christmas Confetti Cookie Cake

Plan It Out

This Christmas Confetti Cookie Cake is super easy to make and it could be made in one day. However you must let the cookie rest in the cake pan for at least 2 hours for the cookie to set up. If this doesn’t fit your schedule, then you can easily break it up.

  • Day 1: Bake the cookie cake
  • Day 2: Prepare the buttercream and decorate cookie.
Christmas Confetti Cookie Cake

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Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar

Christmas Confetti Cookie Cake

Christmas Confetti Cookie Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Sweet, festive and EASY to make Christmas Confetti Cookie Cake! Baked with white chocolate chips and festive sprinkles inside.

Ingredients

SPECIAL TOOLS

COOKIE CAKE

  • 1 ¾ cups (8.75 ounces) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • ½ cup (8 tablespoons) unsalted butter, at room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • ¼ cup Christmas sprinkles

BUTTERCREAM

  • ¼ cup (4 tablespoons) unsalted butter, at room temperature
  • ¼ cup (4 tablespoons) vegetable shortening
  • 2 cups (8 ounces) powdered sugar, divided
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons water
  • Green gel food coloring
  • Christmas sprinkles, for garnish
  • Red hot candies, for garnish

Instructions

COOKIE CAKE

  1. Adjust an oven rack to the middle position and heat your oven to 350 degrees.
    Prepare  a 9-inch round cake pan with parchment paper on the bottom and spray the sides of the cake pan with baking spray. Set aside.
  2. In a medium-sized bowl, combine the flour, baking soda, cornstarch and salt. Set aside.
  3. In the bowl of an electric stand mixer, cream the butter and sugar together until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl.  Add the egg and vanilla extract and mix until well combined. Add the flour mixture to the butter mixture and beat until well combined. The dough will be crumbly at first. Use a silicone spatula to bring it together. Stir in the white chocolate chips and sprinkles. The dough will be thick.
  4. Press and spread the cookie dough evenly into the cake pan, and add a few more white chocolate chips into the top of the cookie and gently press them into the dough. Bake for 20 to 25 minutes until the edges turn light gold. The center may not be set but will firm up as it cools.
  5. Remove the cookie cake from the oven and allow to cool in the pan for 2 to 3 hours. Loosen the cookie cake from the sides of the pan with a small cake spatula or knife. Remove the cookie cake from the pan by placing a plate or cake circle over the top of the cake pan and flip over. Next, choose the serving platter you wish to serve on and place that on top of the cookie cake and carefully flip over.


BUTTERCREAM

  1. In a large bowl beat together the butter and shortening until smooth. Add 1 cup of powdered sugar and beat until smooth. Add the vanilla extract and 1 to 2 tablespoons water and mix until smooth.  Add the remaining 1 cup powdered sugar and mix until combined.
  2. Color the frosting with gel food coloring. I used Forest Green by Americolor. Fit a piping bag with Wilton  piping tip #1M and fill bag with buttercream. Pipe buttercream in small swirls that resemble Christmas trees. Sprinkle Christmas sprinkles on top of the frosting Christmas trees for ornaments. Top each frosting Christmas tree with a red hot candy.

Notes

Cookie cake can be stored at room temperature for up to 3 days in an air tight container.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 137mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g

*Nutrition information is an estimate and will vary.*

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