I really, really liked this recipe, as did everyone at Alyx’s birthday party so I would probably categorize it under one of my “greatest hits”. The cookie was definitely sweet, but had the perfect amount of saltiness to help balance it out. After we sang to Alyx and started cutting the cookie cake, one of my friends actually asked, “Wait, did you make this cake?!” Ha ha. Like she actually thought I would show up to a party with a store-bought cookie cake?? Of course not. But I did trick a few people since the cake was brought out in a pizza box. Which brings up another advantage of cookie cakes – ease of transport. And since I made the trek to NYC for the party, I definitely needed a dessert that could stand the summer heat and numerous forms of public transportation. So if you’re looking for a great on-the-go dessert for a summer picnic or BBQ, definitely consider this recipe as a fun and festive twist on a cookie cake!
ingredients:
1 cup unsalted butter, at room temperature
1-1/4 cup granulated sugar
2 tsp vanilla extract
1 tsp almond extract
1 egg
2-1/2 cups all purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmy sprinkles
2 tbsp rainbow nonpareil sprinkles
Half recipe buttercream icing, or canned frosting
1-1/4 cup granulated sugar
2 tsp vanilla extract
1 tsp almond extract
1 egg
2-1/2 cups all purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmy sprinkles
2 tbsp rainbow nonpareil sprinkles
Half recipe buttercream icing, or canned frosting
directions:
Preheat oven to 375 degrees.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the vanilla, almond, and egg and beat until well-combined, scraping down the sides as necessary.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix until just combined.
Use a rubber spatula to fold in the sprinkles and combine until well distributed. Be careful not to mix too much at this point or the sprinkle colors will start to bleed into the dough.
Shape the dough into a circle and roll it out on a lightly-floured surface until it's a 1/2-2/3" thick disc.
Transfer to a cookie sheet and bake for 20-25 minutes, rotating pan halfway through, until the edges are just golden brown. I overbaked mine a bit, but I enjoyed the crunchier texture - if you like your cookies a little crunchy too, leave your cookie cake in the oven for a couple extra minutes.
Cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Transfer icing to a piping bag fit with a medium start tip and decorate cookie cake as desired.
source :cookie-cake
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