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!
Servings: 12 slices
Calories: 594kcal
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
Calories: 594kcal | Carbohydrates: 75g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 376mg | Potassium: 117mg | Fiber: 1g | Sugar: 56g | Vitamin A: 673IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg