Make Cookie Cakes from Scratch! 10 Recipes for Cookie Cakes That are Easy to Make and Leave Everyone Asking for More! (2019)

• Molded cookies – These are round in shape and are usually molded by hand and pressed flat.
• Cookie drops – In cookie drops, the dough is scoped using a spoon and directly placed onto the baking tray without molding. As the cookie bakes, the dough expands and takes shape.
• Rolled cookies – The cookie dough is rolled onto a flat surface like a tortilla and later cookie cutters are used to cut them into the desired shape in a rolled cookie.
• Spritz cookies – These cookies are made by pressing the cookie dough using a cookie press.
• Refrigerated cookies – The cookie dough is made and stored in a refrigerator until it's hard to be baked.
• Cookie bars – Rectangular shaped cookies which are usually used for a making a layered cookie cake.

• Always chill the cookie dough as chilling hardens the mixture making it easy to mold.
• Spread the dough evenly, this ensures that the cookie cake is baked evenly on all sides.
• Bake at an optimal temperature, this ensures that is cookie is not overbaked or underbaked.
• Always test using a small batch, if they turn out perfectly, you can use a larger bunch.

Ingredients For the Cookie

• 10 tablespoons butter
• 2/3 cups brown sugar
• 1/3 cup white sugar
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla
• 1 2/3 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup of chocolate chips

Ingredients For the Frosting

• 4 tablespoons butter
• 2 tablespoons cocoa powder
• 1 1/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk
• Sprinkles

How to Make

• Step 1: Preheat oven to 350 degrees F and grease an (8 or 9 inch) pie plate or cake pan.
• Step 2: Combine butter and sugar for 2 minutes and then mix in the egg, egg yolk, and vanilla.
• Step 3: Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate.
• Step 4: Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.
• Step 5: Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula and transfer to a plate.
• Step 6: Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip. Pipe on the frosting. Sprinkle on the sprinkles.
• Step 7: Pipe on frosting along the edges and add the sprinkles.

Ingredients

• 3 cups all-purpose flour, plus more for rolling
• 2 tsp. aluminum-free baking powder
• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup of sugar
• 1 large egg
• 2 tsp. pure vanilla extract

How to Make

• Step 1: Into a medium bowl, whisk together flour and baking powder. Set aside.
• Step 2: In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1 & 1/2 minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Step 3: Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl.
• Step 4: Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Step 5: Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Step 6: Preheat the oven to 375°F.
• Step 7: Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking.
• Step 8: Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a non-stick baking sheet, placing the cookies about a 3/4 inch apart.

Ingredients

• 1 roll (16.5 oz.) Pillsbury refrigerated sugar cookies
• 4 cups powdered sugar
• 1/4 cup butter softened
• 1/4 cup milk
• Sugar flowers from cake decorating store

How to Make

• Step 1: Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• Step 2: Unwrap cookie dough. Cut 8 (1/4-inch) slices. Place on cookie sheet.
• Step 3: Cut 12 (1/4-inch) slices; cut each with a 1-inch round cutter. Place on cookie sheet.
• Step 4: Cut remaining dough into 12 (1/4-inch) slices; cut each with 1 1/2-inch round cutter. Place on cookie sheet.
• Step 5: Bake 7 to 11 minutes or until edges are just starting to brown, removing smaller cookies if done sooner. Cool.
• Step 6: In a medium bowl, stir together powdered sugar, butter and 2 tablespoons of the milk with a whisk. Gradually stir in remaining milk until mixture is thin and smooth.
• Step 7: Dip each cookie face down into icing and then hold up, allowing icing to drip off to form smooth finish. Dip far enough to coat sides of cookies. Let the icing dry overnight. Reserve remaining icing.
• Step 8: For each cookie cake, stack 2 large cookies on the bottom, 3 (1 1/2-inch) cookies on middle, and 3 (1-inch) cookies on top. Use a dollop of reserved icing in between each to hold cookies in place.
• Step 9: Place a dollop of icing on the back of sugar flowers, and place around the edge of the cake.

Ingredients

• 1 package (16 oz.) Pillsbury Big Deluxe Classics refrigerated white chunk macadamia nut cookies
• 2 tubes (4.25 oz. each) white decorating icing
• 1 tablespoon pastel candy sprinkles or nonpareils
• 1 tube (4.25 oz.) pink decorating icing
• 1 tube (4.25 oz.) purple decorating icing
• Coarse yellow and lime green sparkling sugar

How to Make

• Step 1: Heat oven to 350°F. On an ungreased large cookie sheet, press cookie dough pieces together into the shape of a large egg, about 1/2 inch thick.
• Step 2: Bake 18 to 21 minutes or until golden brown and set. Cool completely on cookie sheet on a cooling rack, about 30 minutes.
• Step 3: Attach star tip to a tube of white icing; outline cookie cake with white icing. Sprinkle with pastel candy sprinkles.
• Step 4: Decorate as desired with remaining white icing, the pink and purple icing, and sparkling sugar.

Ingredients

• 2 & 1/4 cups bread flour (270 g/ 9.5 oz.)
• 1 tsp. Salt
• 1 tsp. baking soda
• 1 cup unsalted butter, melted (226 g/ 8 oz.)
• 1/4 cup white sugar (50 g / 1.75 oz.)
• 1 & 1/4 cup light brown sugar (250 g / 9 oz.)
• 1 large egg
• 1 large egg yolk
• 2 tbs milk
• 1 tsp. vanilla extract
• 2 cups chocolate chips (340 g /12 oz.)
• Filling and decorating
• 2 cups your choice of buttercream
• 1/2 cup semi-sweet chocolate chips (85 g/3 oz.)
• 1/2 cup heavy cream
• 1 cup your choice of sprinkles

How to Make

• Step 1: Line 3, 8" (or 4, 6") pans with parchment paper and grease the sides.
• Step 2: In a bowl sift the flour, salt, and baking soda. Mix to combine and set aside.
• Step 3: Place the sugars in a bowl of a standing mixer and pour in the melted butter.
• Step 4: Mix on low with the paddle attachment.
• Step 5: Add the egg, egg yolk, milk, and vanilla.
• Step 6: Sprinkle in the flour mixture and the chocolate chips and stir just to combine.
• Step 7: Divide the cookie dough into the prepared pans. Chill for few hours or overnight.
• Step 8: When ready to bake, place pans in the middle rack and bake for 25 minutes in 340 degrees F.
• Step 9: Remove from the oven and allow to cool completely before removing from pans.

Ingredients

• 1 cup butter softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 cup of chocolate chips
• 1 cup M&Ms (could use all chocolate chips, we just decided to use both)

How to Make

• Step 1: Beat butter, white sugar, brown sugar, and vanilla until fluffy. Add eggs and beat well.
• Step 2: Slowly add in flour, salt, and baking soda, then mix until well blended. Add in chocolate chips and M&Ms.
• Step 3: Spread into a (9 x 13) inches pan. Bake at 375 degrees F for 20-25 minutes.
• Step 4: Frost with favorite buttercream frosting if desired (mix 1 stick of softened butter, 1/2 teaspoon vanilla, and 2 cups powdered sugar, then add a few tablespoons of milk until it's at the desired thickness).

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp. pure vanilla extract
• 2 2/3 cup. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cup chocolate chips (plus more for sprinkling)
• 1/4 cup rainbow sprinkles (plus more for sprinkling)
• 1 cup vanilla frosting

How to Make

• Step 1: Preheat oven to 350°F and line a 9" round cake pan with parchment paper. Grease with cooking spray.
• Step 2: In a large bowl using a hand mixer, beat butter and sugars until light and fluffy.
• Step 3: Add eggs, one at a time, beating well between each addition. Stir in vanilla.
• Step 4: Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
• Step 5: Press cookie dough into an even layer in the pan. Top with chocolate chips and sprinkles.
• Step 6: Bake until the cookie is golden, for about 25 minutes. Let it cool in the pan for 15 minutes and then transfer cake to a cooling rack to cool completely.
• Step 7: Transfer frosting to a piping bag fitted with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 2 &1/2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups assorted candy, chopped, plus more for decorating

How to Make

• Step 1: Preheat oven to 350°F. Lightly grease a 9-inch springform pan, cake tin, or pie plate.
• Step 2: Beat together butter and sugars using an electric mixer until light and fluffy. Add in the eggs, one at a time, followed by the vanilla.
• Step 3: Slowly add in the dry ingredients, continuing to mix just until no streaks of flour remain. Stir in the chopped candy.
• Step 4: Transfer the cookie dough into the prepared pan. Spread to the edges and smooth using a spatula.
• Step 5: Bake for 25-30 minutes, until a tester inserted into the center, comes out clean.
• Step 6: While still warm, press additional candy into the top of the cookie cake. Cool completely before slicing and serving.

Ingredients

• 3/4 cup unsalted butter 1 + 1/2 sticks
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp. pure vanilla extract
• 2 cups unbleached all-purpose flour
• 2 tsp. corn-starch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup bittersweet or semi-sweet chocolate chips
• 1/4 cup peanut butter baking chips
• Chocolate peanut butter frosting
• 4 tbsp. butter (softened)
• 2 tbsp. peanut butter
• 2 tbsp. cocoa powder
• 1 & 1/4 cup powdered sugar (confectioner's sugar)
• 1/2 tsp. pure vanilla extract
• 1-2 tbsp. milk
• Peanut butter frosting
• 2 tbsp. butter (softened)
• 2-3 tbsp. peanut butter
• 1 cup tbsp. sugar (confectioner's sugar)
• 1-2 tbsp. milk

How to Make

• Step 1: Preheat oven to 350 degrees F. First set out butter, milk, and one large egg. Soften butter and let the cold ingredients reach room temperature.
• Step 2: In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
• Step 3: Add in the egg and vanilla and continue to beat with the mixer to incorporate.
• Step 4: In a separate bowl, mix together flour, corn-starch, baking soda, and salt.
• Step 5: Add flour mixture to the larger bowl slowly while you continue to beat on low. Once your dough is mixed, fold in chocolate and peanut butter chips.
• Step 6: Place a sheet of parchment paper on the bottom portion of an ungreased springform pan and lock in the sides.
• Step 7: Press in your dough and bake on the center rack for 18-22 minutes. Once your cookie cake has finished baking, flip your oven to broil on high and watch it like a hawk.
• Step 8: After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie intact. Turn off broiler and remove from oven with mitts. Allow cookie cake to cool fully before icing.
• Step 9: To make the chocolate peanut frosting, use an electric hand mixer to whip softened butter with peanut butter, cocoa powder, and vanilla in a medium bowl.
• Step 10: Slowly sprinkle in powdered sugar and add milk to thin the frosting as needed. Repeat the same process with the peanut butter frosting ingredients in a separate bowl.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg + 1 egg yolk1
• 2 teaspoons vanilla extract
• 1 & 1/2 cups (190 g) all-purpose flour (spoon & levelled)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons corn-starch
• 2/3 cup (120 g) white chocolate chips
• 1/2 cup (80 g) rainbow sprinkles (not nonpareils)
• Vanilla almond frosting
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (150 g) confectioners' sugar
• 2 tablespoons (30 ml) heavy cream or half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Salt, to taste
• Extra sprinkles for decorating on top

How to Make

• Step 1: Preheat oven to 350°F (177°C) and spray a 9-inch pie dish or cake pan with non-stick spray.
• Step 2: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
• Step 3: Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
• Step 4: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and corn-starch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
• Step 5: Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
• Step 6: Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top.
• Step 7: Allow the cake to cool completely on a wire rack at room temperature before frosting.
• Step 8: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
• Step 9: Add confectioners' sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes.