Description
This Peppermint Sugar Cookie Cake combines the classic flavor of sugar cookies with festive peppermint and creamy white chocolate chips. Baked in a single pie plate, it’s an easy-to-make dessert perfect for holiday gatherings or any time you want a sweet treat with a minty twist. Topped with a smooth peppermint frosting and crushed candy cane garnish, this cookie cake delivers both flavor and a beautiful presentation.
Ingredients
Scale
Cookie Cake
- ¾ cup butter (softened to room temperature)
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- ½ cup crushed candy cane
Frosting
- ½ cup butter
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
- ¼ teaspoon peppermint extract
- Crushed peppermint (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9-inch pie plate thoroughly to prevent sticking and set it aside to prepare your dough.
- Make the Dough: In a large mixing bowl, beat together the softened butter, sugar, and brown sugar until creamy and smooth, about 3 minutes. Add the egg, heavy cream, vanilla extract, and peppermint extract; mix well to combine all the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this flour mixture to the butter mixture, stirring until just combined to avoid overmixing which can toughen the cookie.
- Add Mix-ins: Fold in the white chocolate chips and crushed candy cane pieces evenly throughout the dough, ensuring good distribution for flavor and texture.
- Shape and Bake: Press the cookie dough evenly into the prepared pie plate. Bake in your preheated oven for 30-40 minutes, or until the top is golden and puffed. Insert a toothpick into the center to check doneness; it should come out clean.
- Cool: Allow the cookie cake to cool completely in the pie plate to firm up before frosting.
- Prepare Frosting: In a medium bowl, mix together butter, powdered sugar, 1 tablespoon of heavy cream, and peppermint extract until smooth. Adjust the consistency by adding more powdered sugar or heavy cream as needed.
- Frost and Garnish: Once the cookie cake is completely cooled, pipe or spread the peppermint frosting evenly over the top. Sprinkle crushed peppermint on top for a festive finish.
Notes
- Ensure the butter for both the dough and frosting is softened to room temperature for easier mixing.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- If you prefer a less intense peppermint flavor, reduce the peppermint extract slightly.
- Use crushed candy cane pieces rather than finely powdered to keep a pleasant crunchy texture.
- Allow the cookie cake to cool completely before frosting to prevent melting the frosting.
- Store the cookie cake covered in the refrigerator; bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint sugar cookie cake, holiday dessert, white chocolate peppermint cookie, Christmas cookie cake, peppermint frosting dessert
