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Halloween Cookie Cake with Haunted Ghost Decoration Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Celebrate Halloween with this festive and delicious Halloween Cookie Cake recipe. A soft, chewy cookie base studded with chocolate chips and sprinkles, topped with creamy vanilla buttercream and adorable ghost decorations made from piped frosting and candy eyes. Perfect for parties or a fun family treat during the spooky season.

Ingredients

Cookie Cake

  • 1 ½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips
  • ¼ cup orange and black sprinkles

Buttercream Frosting

  • ½ cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or cream
  • Pinch of salt

Decorations

  • Candy eyes
  • Halloween sprinkles (optional)

Instructions

  1. Make the Cookie Cake Base: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly to prevent sticking, ensuring easy removal later.
  2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly mixed.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy. Then add the egg, egg yolk, and vanilla extract, mixing until fully combined and smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring carefully to avoid lumps. Once combined, gently fold in the chocolate chips and orange and black sprinkles for that festive touch.
  5. Bake the Cookie Cake: Press the cookie dough evenly into the prepared springform pan. Bake in the preheated oven for 18-20 minutes or until the surface is golden and the cake is set. Remove and allow it to cool completely in the pan to maintain shape.
  6. Prepare the Buttercream Frosting: Using a mixer, beat the room-temperature butter on medium-high speed for about 2 minutes until smooth and creamy.
  7. Add Powdered Sugar and Flavor: Gradually incorporate the powdered sugar at low mixer speed to avoid dust clouds, then blend in the vanilla extract.
  8. Adjust Consistency: Slowly add milk or cream to the buttercream while mixing, until you reach a smooth, pipeable consistency. Add a pinch of salt and beat again to make the frosting luscious.
  9. Decorate the Cookie Cake Base: Once the cookie cake has fully cooled, carefully remove it from the springform pan and place it on a serving platter for decorating.
  10. Create Ghost Decorations: Fill a piping bag fitted with a small round tip with buttercream. Pipe small ghost shapes evenly around the edge of the cookie cake. Press two candy eyes into each ghost immediately so they adhere well.
  11. Add Final Festive Touches: Sprinkle Halloween-themed sprinkles over the cake, or use black icing to draw spider webs and other spooky designs, allowing your creativity to shine.

Notes

  • The cookie cake must be fully cooled before decorating to prevent the buttercream from melting.
  • You can substitute the buttercream with cream cheese frosting for a tangier flavor.
  • Use a 9-inch springform pan for easy removal and neat edges.
  • Store the cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Feel free to customize the sprinkles and decorations to fit your Halloween theme or personal preference.

Find it online: https://slsrecipes.com/halloween-cookie-cake-with-haunted-ghost-decoration-recipe/