Description
This Big Pink Cookie Cake is a delightful twist on traditional cookies, baked as a single thick cake with a soft, chewy texture and vibrant pink color. Topped with a creamy pink frosting, it’s perfect for celebrations or a fun dessert that serves a crowd.
Ingredients
Cookie Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Pink food coloring, gel-based, as needed
Frosting
- 2 cups powdered sugar
- ¼ cup unsalted butter, softened
- 2-4 tablespoons heavy cream or milk
- Pink food coloring, gel-based, as needed
Instructions
- Preheat and prepare pan: Grease a 9 or 10-inch round cake pan or line it with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s fully heated when you bake.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution and consistent texture.
- Cream butter and sugars: In a large bowl, use a mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, incorporating air into the mixture.
- Add eggs and flavoring: Beat in the eggs one at a time to emulsify properly, followed by the vanilla extract. Slowly add gel-based pink food coloring until you reach your desired vibrant shade.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing. The dough should be thick but spreadable.
- Bake the cookie cake: Spoon and evenly spread the dough into the prepared pan. Bake for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted comes out with a few moist crumbs. Allow the cake to cool completely before frosting.
- Prepare and spread frosting: Prepare the frosting by whipping together powdered sugar, softened butter, and heavy cream or milk until smooth and spreadable. Add pink food coloring as needed. Spread the frosting evenly over the cooled cookie cake and decorate with sprinkles or other desired toppings.
Notes
- Use gel-based food coloring for vibrant color without altering the dough texture.
- Do not overmix the dough to maintain a tender, chewy texture.
- Ensure the cookie cake is fully cooled before frosting to prevent melting.
- Customize decorations with sprinkles, edible glitter, or themed toppings.
- Store leftovers in an airtight container at room temperature for up to 3 days.
