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Perfect Giant Graduation Cookie Cake Recipe with Easy Personalized Frosting Tips

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A big, bold, and customizable giant cookie cake perfect for graduations and celebrations, featuring a chewy texture and smooth personalized frosting.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270 g) chocolate chips (semisweet or milk)
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) whole milk or heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Gel-based food coloring
  • Optional: a pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan well with butter or non-stick spray, then line the bottom with parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Using a mixer, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl as needed.
  4. Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract until fully combined and smooth.
  5. Gradually add the dry ingredients to the wet mixture on low speed just until combined. Avoid overmixing.
  6. Gently fold in 1 ½ cups chocolate chips with a spatula until evenly distributed.
  7. Cover the dough and chill in the fridge for at least 30 minutes to prevent spreading and ensure a thick, chewy cookie cake.
  8. Transfer the dough to the prepared pan, pressing it evenly into the bottom.
  9. Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  10. Let the cookie cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely before frosting.
  11. To make frosting, beat ½ cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar, mixing on low.
  12. Add 2-3 tablespoons milk and 1 teaspoon vanilla extract. Beat on medium-high until fluffy, about 3-4 minutes. Adjust consistency with more milk or sugar as needed.
  13. Divide frosting into small bowls if using multiple colors. Add gel food coloring a drop at a time until desired shades are reached.
  14. Spread a thin base layer of frosting over the cookie cake, then pipe personalized messages and decorations.
  15. Slice with a sharp knife and serve. Best enjoyed the day it’s made but stores well for a couple of days.

Notes

Chilling the dough before baking is essential to keep the cookie thick and chewy. Use softened butter for smooth frosting and gel food coloring for vibrant colors. Avoid overbaking to maintain softness. Slice gently with a serrated knife to prevent crumbling. Frosting can be personalized with different colors and messages.

Nutrition

Keywords: cookie cake, graduation dessert, personalized frosting, giant cookie, celebration dessert, easy cookie cake, chewy cookie

Find it online: https://siennaspoon.com/perfect-giant-graduation-cookie-cake-recipe-with-easy-personalized-frosting-tips/