Can ya’ll believe that Thanksgiving is THIS WEEK?! I am so excited, but sort of unprepared (story of my life!). With Thanksgiving here, I of course have Christmas on my mind. Honestly, it’s been on my mind since Halloween. We actually put our tree up ON Halloween. I know, I’m one of those people. Seeing Levi’s eyes light up every morning when we turn the ‘rainbow lights’ on the Christmas tree on, is ALL worth it though. He 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!

This is such an easy recipe, I can’t believe how cute it turned out! You can switch up the candy colors if you want (black and orange for Halloween, red and pink for Valentine’s Day, etc.). So much fun!

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

Preheat oven to 325 degrees. Prepare a 9 or 10 inch springform pan by spraying the bottom with a non-stick spray.
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.
Stir in the ¼ cup holiday sprinkles by hand.
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.
Cool completely and prepare the frosting.
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.
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.