Not Your Average, Run of The Mill Cookie Cake
When I hear cookie cake, the first thing that comes to mind is the classic Great American Cookies®. You know the one… that iconic red box with a giant cookie covered in the most vibrant artificial icing. It was pretty much the essential for any grade school birthday party ever attended. No hate here of course… I remember plowing through many a slice of that sugary treat back in the day. Albeit delicious, I wanted to create an elevated version of the cookie cake. Instead of one behemoth cookie, this recipe takes layers of buttercream icing and thin cookie layers. It’ll never replace the classic cookie cake, but I think this interpretation is pretty swell and a showstopper to boot.
Layered cookie cake with honey-lavender buttercream
Serves 10-12
ingredients (COOKIE)
1 cup (2 sticks) unsalted butter, melted and cooled to room temp
1 1/4 cups packed light brown sugar
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1 1/2 tsp kosher salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup (6 oz) mini semisweet chocolate chips
ingredients (ICING)
2 cups (4 sticks) unsalted butter, softened
4 cups confectioners' sugar, sifted
2 tsp vanilla extract
3 tsp lavender extract
2 tbsp local honey
2 tbsp milk
STEPS
Whisk the flour, salt, and baking soda in a medium bowl. Set aside dry ingredients.
Whisk light brown sugar and granulated sugar in a large bowl. Make sure to break up any large clumps of sugar. Add the melted butter and whisk vigorously for about 1 minute. The sugar and butter mixture should start to pull together and away from the sides of the bowl. Scrape down the sides of the bowl with a spatula.
Whisk in one egg to the sugar-butter mixture. Stir until it is completely incorporated. Scrape down the sides of the bowl with the spatula. Whisk in the remaining egg and the vanilla extract. Scrape down the sides of the bowl again.
Add the dry ingredients to the wet sugar-butter mixture. Stir with the spatula to fully combine. Ensure that the bottom of the bowl is scraped and all dry ingredients are fully incorporated into the wet sugar-butter mixture. Stir in the chocolate chips.
Preheat the oven to 375ºF.
Refrigerate the dough for at least 10 minutes while the oven preheats.
Using an ice scream scoop, place one ball of cookie dough onto a parchment lined cookie sheet. The size of your cookie layer will depend on the size of your ice cream scoop. Using a scoop will help ensure a consistent size for each cookie layer.
Using your hands, press the ball of dough into a flat circle approximately 7-8” in diameter. The dough should be about the thickness of the mini chocolate chips.
Bake at 375ºF for 8 to 9 minutes or until lightly golden around the edges.
Let cookie cool until set. Remove from tray and set aside. Repeat steps 7 to 9 with the remaining cookie dough, making approximately 10-12 layers. Set aside cookies while preparing the honey-lavender buttercream icing.
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy.
Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract, lavender extract, and honey.
Pour in milk and beat for an additional 3-4 minutes. Icing should be a spreadable consistency.
Place a cooled cookie directly onto serving platter. Cover with a thin layer of buttercream. Top with another cookie. Continue alternating layers of cookie and buttercream until all layers are stacked.
Slice and enjoy! If stored in fridge, allow time for cake to reach room temp before slicing.
