Print

Giant Christmas Wreath Cookie Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

Celebrate the holidays with this Giant Christmas Wreath Cookie Cake, a festive and indulgent treat featuring a soft, buttery chocolate chip cookie base topped with creamy, colorful buttercream frosting. This show-stopping dessert serves up to 18 guests and is perfect for holiday parties or special family gatherings. The recipe includes optional advance dough refrigeration for enhanced flavor and texture, followed by simple decorating steps to create a beautiful Christmas wreath design.

Ingredients

Cookie Dough

  • 1.5 cups unsalted butter, softened to room temperature (3 sticks – 330 grams)
  • 1.5 cups light brown sugar (300 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 4 tsp pure vanilla extract
  • 4 cups unbleached all-purpose flour (480 grams)
  • 4 tsp cornstarch
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips, plus extra for decorating

Frosting

  • 1 cup unsalted butter, softened to room temperature (2 sticks – 230 grams)
  • 3 cups powdered sugar (360 grams)
  • 2-3 tbsp heavy cream or heavy whipping cream
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Gel food coloring (red and green)
  • Optional sprinkles for decorating

Instructions

  1. Optional Dough Refrigeration: For the best flavor and texture, refrigerate your cookie dough for 1 to 3 days. When ready to bake, remove it from the fridge and let soften on the counter for about one hour until it's easy to tear off chunks.
  2. Prepare Ingredients: Bring butter and eggs to room temperature – butter is ready when a light thumb imprint remains. Soften faster by slicing butter into chunks. Measure flour by weight or using the fluff-spoon-level method for accuracy.
  3. Mix Dry Ingredients: In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer with paddle attachment or hand mixer, beat softened butter with both sugars on low speed for about 2 minutes until creamy.
  5. Add Eggs and Vanilla: Incorporate eggs and vanilla extract by beating for 30-45 seconds until fully mixed.
  6. Combine Dough: Gradually add the dry flour mixture to the wet ingredients on low speed. When almost combined, add chocolate chips and beat gently to fully incorporate without over-mixing.
  7. Wrap and Refrigerate Dough: Place the dough on plastic wrap, wrap tightly, and refrigerate overnight or up to 3 days if prepping ahead.
  8. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease a pizza pan or line it with parchment paper.
  9. Shape Cookie Cake: Tear chunks of softened dough and press them together evenly in the pizza pan, nearly reaching the edges. Press extra chocolate chips into the surface for decoration.
  10. Bake: Place pan on the center oven rack and bake at 350°F for 16 minutes.
  11. Cool: Remove from oven and cool in the pan on a wire rack for about one hour until set and ready to frost.
  12. Prepare Frosting: Beat softened butter with a mixer until smooth and creamy (1-2 minutes). Gradually add powdered sugar on low speed, then increase to medium and mix until fully combined (1-2 minutes). Add heavy cream, vanilla, and salt, and beat until smooth and pipeable.
  13. Color Frosting: Divide frosting into 2-3 bowls and tint each with gel food coloring to desired shades of red and green.
  14. Decorate: Transfer each colored frosting into piping bags fitted with decorating tips (e.g., Wilton open star tip 4B, drop flower tip 2D, leaf tip #366). Pipe starbursts, roses, leaves, and the border to create a festive wreath appearance.
  15. Add Final Touches: Optionally sprinkle festive sprinkles atop the frosting to enhance the holiday look. Serve and enjoy your Giant Christmas Wreath Cookie Cake!

Notes

  • Refrigerating the dough 1-3 days in advance dramatically improves the flavor and texture of the cookie cake.
  • Allow dough to soften for about an hour after refrigeration before shaping and baking.
  • Use room temperature butter and eggs for better creaming and dough consistency.
  • You can use parchment paper or grease the pan depending on preference.
  • Decorating tips mentioned are suggestions; feel free to use your favorite piping tips.
  • Sprinkles are optional but add a festive touch.
  • Store leftover cookie cake covered at room temperature for up to 3 days, or refrigerate.

Find it online: https://miracooking.com/giant-christmas-wreath-cookie-cake-recipe/