Peppermint Sugar Cookie Cake
Peppermint sugar cookie cake is a festive holiday dessert featuring two of the season’s best flavors. A giant homemade sugar cookies acts as the cake layer underneath rich peppermint buttercream frosting. It’s sure to delight Santa and any mint lovers in your life!
The holiday season means it’s time to trade pumpkin spice for mint and sugar cookie.
While I firmly believe pumpkin spice is appropriate the whole holiday season, I do start to expand my horizons once November hits and minter arrives.
This peppermint sugar cookie cake is the best way to jump into the holiday season flavors.
We’re talking a giant, soft peppermint sugar cookie instead of cake.
And let’s be honest, cookies win over cake each and every time, but especially when they are dolloped with clouds of fluffy mint buttercream that will have you thinking of candy canes and carols.
And unlike baking a tray of sugar cookies, which is a lot of work between all the rolling, cutting, and decorating, this Christmas cookie cake is pretty easy.
There’s no rolling pin or cookie cutters required!
Ingredients
To make this you’ll need a set of ingredients for the cookie itself and a set for the peppermint frosting.
For the sugar cookie, you’ll need:
- Butter– Room temperature butter
- Sugar– Both brown sugar and granulated sugar
- Egg
- Heavy cream– Don’t substitute lower fat cream
- Extracts– Both vanilla and peppermint
- Flour– All purpose
- Baking soda– For lift
- Chocolate chips– White chocolate
- Candy canes– Crushed
And for the frosting you’ll need:
- Butter– Softened to room temperature
- Sugar– Powdered
- Heavy cream– Don’t substitute a lower fat dairy product
- Peppermint extract
- Garnish– Crushed candy canes
How to Make
Let’s break this down into making the cookie and making the icing.
To Make the Cookie Cake
Making the cookie cake layer starts off the same as making cookie dough does.
Just cream together the butter, sugar and brown sugar until it’s creamy in the bowl of your stand mixer.
Beat in the egg, cream, vanilla extract, and peppermint extract until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Mix the flour mixture into the butter mixture until just combined.
Fold in the white chocolate chips and the candy cane pieces until evenly combined.
Press the dough into a 9″ pie plate that you’ve sprayed with nonstick spray.
Bake in a 350 degree oven for 30-40 minutes, or until the top is golden and puffed and a toothpick inserted into the center comes out clean.
Let the cookie layer cool completely before frosting.
To Make the Frosting
When the cookie is cooled, cream together the butter, powdered sugar, 1 tablespoon heavy cream, and peppermint extract until smooth in a medium bowl.
Add additional powdered sugar or heavy cream as needed to achieve desired consistency.
Pipe the frosting on the cooled cookie cake and sprinkle with chopped candy canes if desired.
Slice, serve, and enjoy!
Storing
Store any leftover cookie cake in an airtight container in the fridge for up to a week.
Do not leave it out on the counter due to the dairy in the frosting.
Tips and Tricks
- When you are adding the peppermint extract, make sure it is peppermint. There are several varieties of mint extract including spearmint extract and mint extract. Neither mint or spearmint extract have the cool, strong mint flavor of candy canes so you shouldn’t sub them for peppermint.
- Make sure the cookie has cooled to room temperature prior to frosting. If the cookie is warm, the frosting will melt on the cookie.
- Adjust the amount of heavy cream and powdered sugar in the frosting a tablespoon at a time. The frosting should by soft enough to be pipeable but stiff enough to hold piped shapes.
Other Peppermint Desserts
Peppermint sugar cookie cake is an easier way to have festive Christmas flavors without baking a bunch of cutout cookies.
Make it this holiday season and enjoy!
Looking for other peppermint desserts?
Try these:
If you’ve tried this PEPPERMINT SUGAR COOKIE CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peppermint Sugar Cookie Cake
Ingredients
For The Cookie Cake
- ¾ cup butter softened to room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- ½ cup crushed candy cane
For The Frosting
- ½ cup butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
- ¼ teaspoon peppermint extract
- Crushed peppermint for garnish
Instructions
- To Make The Cookie Cake
- Preheat oven to 350 F. grease a 9” pie plate and set aside
- In a large bowl, beat the butter, sugar and brown sugar until creamy, about 3 minutes. Add the egg, cream, vanilla extract, and peppermint extract and mix well.¾ cup butter, ½ cup sugar, ½ cup brown sugar, 1 large egg, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined.2 ¼ cups flour, 1 teaspoon baking soda, ½ teaspoon salt
- Add the white chocolate chips and the candy cane pieces, and mix until evenly combined.1 ½ cups white chocolate chips, ½ cup crushed candy cane
- Press the dough into the prepared pie plate, then bake in the preheated oven for 30-40 minutes, or until the top is golden and puffed and a toothpick inserted into the center comes out clean. Allow to cool completely before frosting
To Make The Frosting
- In a medium bowl, mix the butter, powdered sugar, 1 tablespoon heavy cream, and peppermint extract until smooth. Add additional powdered sugar or heavy cream as needed to achieve desired consistency.½ cup butter, 2 cups powdered sugar, 1-2 tablespoons heavy cream, ¼ teaspoon peppermint extract
- Pipe the frosting on the cooled cookie cake and sprinkle with chopped candy canes if desired.Crushed peppermint
Notes
- When you are adding the peppermint extract, make sure it is peppermint. There are several varieties of mint extract including spearmint extract and mint extract. Neither mint or spearmint extract have the cool, strong mint flavor of candy canes so you shouldn't sub them for peppermint.
- Make sure the cookie has cooled to room temperature prior to frosting. If the cookie is warm, the frosting will melt on the cookie.
- Adjust the amount of heavy cream and powdered sugar in the frosting a tablespoon at a time. The frosting should by soft enough to be pipeable but stiff enough to hold piped shapes.
Nutrition
