Christmas Cookie Cake

The holiday season calls for treats that are as joyful to look at as they are to eat, and this Christmas cookie cake hits that mark perfectly. Imagine the rich aroma of freshly baked cookies filling your kitchen, the edges slightly crisp, the center soft and gooey, topped with festive holiday sprinkles that instantly put you in a merry mood. This dessert is more than just a sweet—it’s a centerpiece for holiday gatherings and a fun twist on traditional Christmas desserts.

Baking a Christmas themed cake like this is a wonderful way to get the whole family involved. Kids love mixing in the sprinkles and shaping the dough, while adults can savor a slice alongside a cup of hot cocoa. What makes it even more special is how versatile it is—whether you want a large cake to share at a holiday party dessert table or a smaller, cozy version to enjoy at home, this recipe works beautifully.

Fun Christmas cookies become even more exciting when presented in a cake form. The combination of classic cookie flavors, festive toppings, and that soft, chewy texture makes it a winter cookie cake you’ll return to year after year. It’s also a great addition to your collection of holiday cake recipes, giving you something unique to share with friends, neighbors, or coworkers.

This holiday cookie cake is perfect for any winter celebration. From holiday parties to casual family nights, it’s a dessert that brings smiles and warmth. And the best part? Decorating it is half the fun—you can go simple with sprinkles or get creative with icing, candy, and themed toppers. Either way, it’s guaranteed to become a favorite in your seasonal dessert rotation.

Why You’ll Love It

• Perfectly festive – With holiday sprinkles and a soft, chewy texture, this Christmas cookie cake instantly brightens up any celebration and makes your dessert table feel extra merry.
• Fun for everyone – From kids decorating the cake with colorful toppings to adults sneaking slices while it’s still warm, this dessert brings people together in the most delicious way.
• Versatile for any occasion – Whether it’s a winter cookie cake for a holiday party dessert or a cozy treat for a quiet night at home, it works for every type of gathering.
• Easy to customize – Add your favorite mix-ins like chocolate chips, candy pieces, or nuts, and swap the sprinkles for themed designs—it’s a Christmas themed cake that can be uniquely yours.
• A crowd-pleaser – It combines the best of fun Christmas cookies with a cake format, making it a dessert that’s both familiar and exciting, and guaranteed to get everyone reaching for seconds.

Ingredient List

For the Cookie Cake

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips
• ½ cup holiday sprinkles

For the Frosting (Optional)

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract
• Extra holiday sprinkles for decorating

Ingredient Notes

• I always use unsalted butter for baking—it lets you control the sweetness and adds a nice creamy flavor.
• Don’t skip the vanilla extract! It really elevates the cookie cake and makes it taste homemade.
• Holiday sprinkles aren’t just for looks—they add that festive crunch that makes this cake extra fun.
• I like to use semi-sweet chocolate chips—they balance the sweetness perfectly, but you can swap in milk or dark chocolate if you prefer.
• For the frosting, make sure the butter is softened, not melted. It makes spreading so much easier and keeps the frosting fluffy.

Kitchen Equipment Needed

• Mixing bowls – For combining your dry and wet ingredients separately. I love using glass bowls because they’re easy to see into.
• Electric mixer or hand mixer – Makes creaming butter and sugar a breeze. My hand mixer is a lifesaver for quick batches.
• Measuring cups and spoons – Accuracy is key for perfect cookies every time.
• Spatula – For scraping down the sides of the bowl and folding in chocolate chips. I keep a silicone one handy—it’s flexible and easy to clean.
• 9-inch round cake pan or springform pan – Ideal for baking a thick, chewy holiday cookie cake.
• Parchment paper – Prevents sticking and makes cleanup effortless.
• Cooling rack – Lets your cookie cake cool evenly without getting soggy underneath.
• Offset spatula or butter knife – Perfect for spreading frosting smoothly if you’re decorating.

Instructions

Step 1: Prep Your Pan and Ingredients

• Preheat your oven to 350°F (175°C).
• Line a 9-inch round cake pan or springform pan with parchment paper and lightly grease the sides.
• Gather all your ingredients and measure them out. Having everything ready makes baking smooth and stress-free.

Pro Tip: Make sure your butter is softened, not melted. This helps create that soft, chewy texture in the cookie cake.

---

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.
• Set aside while you work on the wet ingredients.

Pro Tip: Whisk continuously to ensure the baking soda and salt are evenly distributed. This keeps your cake rising evenly.

---

Step 3: Cream Butter and Sugars

• In a large bowl, use an electric mixer or hand mixer to cream together 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar.
• Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.

Pro Tip: Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed.

---

Step 4: Add Eggs and Vanilla

• Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Add 2 tsp vanilla extract and mix until smooth.

---

Step 5: Combine Wet and Dry Ingredients

• Gradually add the flour mixture to the butter mixture, mixing on low speed.
• Stir until just combined—overmixing can make the cake dense.

---

Step 6: Fold in Chocolate Chips and Sprinkles

• Using a spatula, fold in 2 cups chocolate chips and ½ cup holiday sprinkles.
• Make sure they are evenly distributed throughout the dough.

Pro Tip: Save a small handful of sprinkles for topping the cookie cake before baking—it adds an extra festive touch.

---

Step 7: Bake the Cookie Cake

• Spread the cookie dough evenly in your prepared pan, smoothing the top with a spatula.
• Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden and the center is set but still soft.

Pro Tip: Keep an eye on it after 20 minutes. The center should be slightly soft—it will firm up as it cools.

---

Step 8: Cool and Decorate

• Allow the cookie cake to cool in the pan for 10–15 minutes.
• Transfer to a cooling rack to cool completely if you plan to frost.

Step 9: Frosting Instructions

• In a large mixing bowl, beat 1 cup softened butter with an electric or hand mixer on medium speed until creamy and smooth.
• Gradually add 3–4 cups powdered sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud.
• Increase speed to medium and beat until smooth and fluffy.
  • Pro Tip: Start with 3 cups sugar and add more gradually until you reach your desired sweetness and consistency.
• Mix in 2–3 tablespoons milk and 1 tsp vanilla extract.
• Beat on medium speed for another minute until the frosting is spreadable but not runny.
• Once the cookie cake has cooled completely, use an offset spatula or butter knife to spread the frosting evenly over the top.
• Smooth it out and leave the edges slightly rustic or make it perfectly neat—it’s your festive canvas!

Step 10: Decorate

• Add extra holiday sprinkles, mini candies, or even edible glitter for a fun, festive look.

Pro Tip: If you’re adding heavy decorations, wait a few minutes for the frosting to firm slightly, so everything stays in place.

Tips and Tricks for Success

• Use room-temperature butter and eggs – This ensures your cookie cake is soft and chewy, not dense.
• Don’t overmix the dough – Stir until just combined to keep the texture light and tender.
• Even spreading matters – Smooth the dough evenly in the pan so it bakes uniformly.
• Watch the bake time – The center should look slightly underbaked when you take it out; it will set as it cools.
• Add festive toppings last – Sprinkle extra holiday sprinkles on top right before baking or after frosting for the best visual impact.
• Cool before slicing – This prevents the cookie cake from falling apart when serving.

Ingredient Substitutions and Variations

• Butter – Can substitute with salted butter, just reduce added salt slightly.
• Flour – Try using half all-purpose and half whole wheat for a nuttier flavor.
• Chocolate chips – Swap with white chocolate, peanut butter chips, or chopped festive candy for variety.
• Sprinkles – Use gluten-free or sugar-free sprinkles if needed, or get creative with holiday-themed shapes.
• Frosting – Try cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar for a lighter option.
• Add-ins – Mix in chopped nuts, dried cranberries, or candy cane pieces for extra holiday flair.

Serving Suggestions

• I love serving this Christmas cookie cake with a tall glass of cold milk—it balances the sweetness perfectly!
• It’s amazing alongside a cup of hot cocoa or spiced coffee for a cozy winter treat.
• Cut into squares and serve on a holiday dessert platter with other fun Christmas cookies for a festive spread.
• Top each slice with a scoop of vanilla ice cream for an indulgent holiday party dessert.
• Bring it to family gatherings or office parties—it’s always a hit and makes a cheerful centerpiece!

Storage and Reheating Instructions

• Room temperature – Store in an airtight container for up to 3 days.
• Refrigerator – Keeps for up to a week; allow to come to room temperature before slicing for the best texture.
• Freezer – Wrap tightly in plastic wrap and foil; freezes up to 2 months. Thaw overnight in the fridge.
• Reheating – Warm slices in the microwave for 10–15 seconds to bring back that soft, gooey texture.
• Frosted slices – If refrigerated, let frosting soften at room temperature for 10 minutes before serving.

Frequently Asked Questions

Can I make this cookie cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, and it should work well. Just make sure your baking powder or soda is also gluten-free.

Can I use other types of chocolate?

Absolutely! You can swap the chocolate chips for white chocolate, milk chocolate, or even a mix. It’s fun to get creative with holiday flavors.

How do I keep the cookie cake soft?

Avoid overbaking and store it in an airtight container. Slightly underbaking in the center helps keep it chewy once cooled.

Can I make this ahead of time?

Yes! You can bake it a day or two ahead and store it at room temperature or in the fridge. Just add frosting and sprinkles right before serving for the freshest look.

Can I freeze the cookie cake?

Definitely! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Can I decorate it for a holiday party?

Yes! This cookie cake is perfect for decorating with frosting, candy, and holiday sprinkles to match your party theme.

Did you try this recipe? Let me know in the comments how it turned out!