Christmas Cookie Cake
A festive dessert that combines traditional Christmas cookie flavors into a delightful and easy-to-make cake, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs Can substitute with flaxseed eggs.
- 1 teaspoon vanilla extract
Mix-Ins
- 2 cups chocolate chips Use high-quality chocolate for better flavor.
- ½ cup festive sprinkles Colorful decorations for the cake.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Making the Batter
- In a medium-sized bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips and festive sprinkles.
- Spread the batter evenly in the prepared baking pan.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cooled cake into squares, decorate as desired, and serve.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months after slicing and wrapping each piece.