Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer (or vigorously by hand) until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1.5 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix the dough.
- If using, gently fold in your chocolate chips, sprinkles, or other desired mix-ins.0.5 cup chocolate chips
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for making the dough easier to handle and preventing the cookie cake from spreading too much in the oven.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch heart-shaped cake pan, or line it with parchment paper. If you don't have a heart-shaped pan, you can also use a round pan and cut it into a heart shape after baking.
- Once chilled, remove the dough from the refrigerator. You can either carefully press the dough directly into the prepared heart-shaped pan, spreading it evenly to fill the bottom, or roll out the dough between two sheets of parchment paper to about ½-inch thickness and then cut out a heart shape using a heart-shaped cookie cutter or by tracing a template and carefully cutting with a knife. Transfer the shaped dough to the prepared pan.
- Bake for 18-25 minutes, or until the edges are golden brown and the center is set. The exact baking time will depend on your oven and the thickness of your cookie cake. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the cookie cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- While the cookie cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract. If desired, divide the frosting into portions and add food coloring to achieve your desired hues.1 cup unsalted butter, 4 cups powdered sugar, 0.25 cup milk, 1 teaspoon vanilla extract, food coloring
- Once the cookie cake is completely cool, spread the frosting over the top using an offset spatula or pipe it on using a pastry bag and tips. Decorate with additional sprinkles, fresh fruit, or chocolate shavings as desired.
Notes
Store frosted cookie cake in an airtight container at room temperature for up to 2 days. Unfrosted for up to 4 days. Reheat slices in microwave or oven. Freeze unfrosted for best results.