Make your family and friends smile this year with this easy Christmas cookie cake. All the flavors of the holiday come alive in one simple dessert!
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Christmas is one of my favorite times of year. All the decorating, baking, and even the busyness of shopping for gifts and gathering with close friends and family. Seeing Levi’s eyes light up every morning when we turn the ‘rainbow lights’ on the Christmas tree on, is ALL worth it though.
When my sweet boy looks at me at least once a day and says “I wuv Christmas, Mommy”… Heart. Melted. He’s at such a fun age, so I want to make this Christmas extra special. I want to start traditions with him and Rebecca that mean so much to mean from my childhood.
One of my favorite traditions that we would do every Christmas was make Christmas cookies! This Christmas Cookie Cake is a fun spin on Christmas cookies and it’s toddler friendly! It’s easy to decorate, and it’s large enough that they don’t get frustrated by not getting sprinkles ON the cookie. Mom win!
Ingredients you’ll need for the cookie:
- Betty Crocker Sugar Cookie Mix
- Butter
- Egg
- Holiday Sprinkles
- Candy to Top The Cake
Ingredients you’ll need for the Frosting:
- Butter
- Powdered Sugar
- Heavy Cream
Equipment you will need:
Making your Christmas Cookie Cake:
- Preheat oven and prepare your 9 inch springform pan.
- Combine cookie mix, egg and butter and mix until dough forms. Stir in sprinkles.
- Press cookie mixture in bottom of pan, and bake until lightly golden brown. Cool completely.
- Prepare frosting and frost top of cookie cake. Place assorted candies on top of frosting.
Can I make this with a homemade sugar cookie recipe?
Of course you can! I love the quick and easy use of a packaged cookie mix, but feel free to use your favorite homemade sugar cookie recipe as well.
How do I store the leftovers?
Well, to be honest, I have never had to deal with leftovers with this cookie cake. 🙂 But, if you have some, store them in an airtight container on the counter for up to 3 days.
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Can I make this ahead and freeze?
Yes! That is one of my favorite things about this recipe! Make the cookie part ahead of time, cool completely, then wrap in freezer paper or aluminum foil and freeze for up to 6 weeks.
When you are ready to serve this, make the frosting and frost the frozen cookie and decorate as usual. Simply allow to sit at room temperature for at least 2 hours before serving so the cookie thaws enough to cut.
The Easiest Christmas Cookie Cake Ever
Ingredients
Cookie Cake
- 1 Package Betty Crocker Sugar Cookie Mix Not the XL Size
- 1 Stick Unsalted Butter
- 1 Large Egg
- 1/4 Cup Holiday Sprinkles
- 1/2 Cup Candy to Top The Cake
Frosting
- 1 Stick Unsalted Butter
- 4 Cups Powdered Sugar
- 5-7 Tbsp. Heavy Cream
Instructions
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Preheat oven to 325 degrees. Prepare a 9 or 10 inch springform pan by spraying the bottom with a non-stick spray.
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In a stand mixer, combine the cookie mix, egg and butter and mix until soft dough forms. This process took 3-5 minutes for it to turn into dough.
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Stir in the ¼ cup holiday sprinkles by hand.
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Press the cookie dough mixture into the bottom of your pan. Bake for 30-35 minutes, until the top is golden brown; don’t let it get too brown.
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Cool completely and prepare the frosting.
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In a stand mixer, cream the butter. Slowly start to add in the powdered sugar until it’s all added in. Mix in the heavy cream by tablespoons, adding one at a time, until the desired consistency is reached.
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Frost the cooled cookie cake, top with some sprinkles and candies, then pipe along the sides and top with more candies. Cut and serve! Best stored in an airtight container on the countertop.
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