A cookie cake is a large, single-layer cookie that is usually baked in a cake or pie pan. It is often decorated with frosting and toppings, much like a traditional cake. Cookie cakes are often used for special occasions such as birthdays, graduations, or as an alternative to traditional cakes.
Here are some things to remember when making a larger cookie for decorating:
Use a sturdy cookie dough recipe that won't spread too much during baking. Shown Below...
Chill the dough before baking to help it maintain its shape.
Use a cake pan that fits the size of the cookie to prevent uneven baking.
Use Parchment Paper to line the bottom only of the pan.
Allow the cookie to cool completely before decorating to avoid melting the icing.
Use a thicker icing that can hold its shape and won't run off the edges of the cookie.
Decorate the cookie in sections to prevent the icing from drying out before you finish.
Store the decorated cookie in an airtight container at room temperature to prevent the icing from getting too soft or drying out.
The recipe provided is an excellent option for making cookie cakes.
Ingredients:
1 cup unsalted BUTTER, softened room TEMP
1 cup granulated SUGAR
1 cup packed light BROWN SUGAR
2 large EGGS, room TEMP
1 Tablespoon VANILLA extract
3 cups all-purpose 11.7% FLOUR
1 teaspoon baking SODA
1/2 teaspoon baking POWDER
1 teaspoon SALT
2 cups chocolate CHIPS (or Raisins, or Nuts, or Chips, etc.)
1/2 cup chopped NUTS (Optional)
Sprinkle of Pretzel Salt (Optional)
Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is the most important part at altitude, you must cream the butter and sugar until it looks more like whipped cream.
Add the room temperature eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chocolate chips until evenly distributed throughout the dough.
Smoosh cookie dough into a round cake pan and make sure the dough is not touching the sides of the pan.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The center should still be slightly soft.
Remove from the oven and let the cookie cool on the baking sheet for a few minutes, then transfer it to a wire rack to cool completely.
To prepare your 6-inch round cake pan for baking, line the bottom of the pan with parchment paper. This will help ensure that the cake comes out cleanly and without any sticking to the pan.
To ensure that your cookies have enough room to spread and bake evenly, it's important to push the sides of the cookie dough away from the pan before baking. This will create some space around each cookie, allowing them to expand as they bake and preventing them from sticking together or merging into one another.
To ensure that your cookies come out of the pan cleanly and without sticking, you can use a knife to gently loosen any areas that may be stuck on the edge.
When it's time to remove your cookie from the pan, make sure to flip the pan over onto a plate or serving platter. And don't forget to peel off the parchment paper from the bottom - we don't want anyone mistaking it for part of the cake and chomping down on it like a ravenous animal!
Giving the cookie enough time to cool will ensure that they are not only easy to handle, but also taste their best. Plus, if you're planning to decorate or frost your cookies, it's best to wait until they are completely cool so that the decorations don't melt or slide off.
Lay out a piece of saran wrap.
Spoon the icing into the center of a piece of Saran Wrap.
Spoon the 2nd icing color into the center of a piece of Saran Wrap.
Bring the sides of the Saran Wrap together, twisting the top to create a seal.
Snip off the twisted end of the Saran Wrap with scissors. Insert the twisted end of the Saran Wrap into a decorating bag with the desired tip. Gently push the icing down to the tip of the bag. Twist the top of the decorating bag to create pressure. Squeeze the bag to apply the icing to your cookies in your desired pattern or design.
Although I'm not an experienced icing person, I had a fun time doing it.
The icing used in grocery store bakeries is a commercially purchased shelf stable buttercream, which can also be bought from some bakeries upon request. So, if you want to have access to this type of icing, it's worth inquiring about it at your local bakery.
The best way to store a decorated cookie with icing on it is to place it in a single layer in an airtight container, separated by wax paper or parchment paper to prevent the cookies from sticking together, and keep it at room temperature.
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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