Description
The Big Pink Cookie Cake is a soft, chewy, and festive dessert that combines the nostalgic charm of a classic cookie with the celebratory flair of a cake, topped with vibrant pink frosting. Perfect for birthdays, anniversaries, and any joyful occasion, this recipe is made with simple pantry staples and customizable to fit various dietary preferences.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Pink food coloring, gel-based, as needed
Frosting Ingredients
- 2 cups powdered sugar
- ¼ cup unsalted butter, softened
- 2-4 tablespoons heavy cream or milk
- Pink food coloring, gel-based, as needed
Instructions
- Prepare Your Baking Pan: Grease a 9 or 10-inch round cake pan or line it with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s fully heated when you bake.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution and consistent texture.
- Cream Butter and Sugars: In a large bowl, use a mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, incorporating air into the mixture.
- Add Eggs, Vanilla, and Color: Beat in the eggs one at a time to emulsify properly, followed by the vanilla extract. Slowly add gel-based pink food coloring until you reach your desired vibrant shade.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing. The dough should be thick but spreadable.
- Bake the Cookie Cake: Spoon and evenly spread the dough into the prepared pan. Bake for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted comes out with a few moist crumbs. Allow the cake to cool completely before frosting.
- Frost Your Big Pink Cookie Cake: Prepare the frosting by whipping together powdered sugar, softened butter, and heavy cream or milk until smooth and spreadable. Add pink food coloring as needed. Spread the frosting evenly over the cooled cookie cake and decorate with sprinkles or other desired toppings.
Notes
- Use room temperature butter and eggs for a smooth, well-mixed batter.
- Do not overbake to keep the cookie cake soft and chewy; the center should still be slightly soft.
- Adjust the amount of milk or cream in frosting for desired consistency.
- Lining your pan with parchment paper helps with easy removal and clean edges.
- Cool the cookie cake completely before frosting to prevent melting or running.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg