As the holiday season approaches, I can’t help but feel a rush of excitement when I think about all the delicious treats that come with it. One of my absolute favorites is this Christmas cookie cake! It’s like taking all the joy of making cookies and turning it into one big, festive slice of heaven. Imagine soft, chewy cookie goodness packed with chocolate chips and colorful holiday sprinkles, all baked into a perfect cake that’s just begging to be shared. Trust me, this cake is not only easy to whip up, but it also fills your kitchen with that warm, inviting aroma that just screams “Christmas!” I love making this with my family—there’s something so special about gathering together, baking, and then indulging in a big slice while reminiscing about our favorite holiday memories. You’re going to adore it!
Ingredients List
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup holiday sprinkles
How to Prepare Christmas Cookie Cake
Making this Christmas cookie cake is a breeze, and I promise you’ll love every step of the process! Just follow along, and soon enough, you’ll have a gorgeous cake that’s perfect for the holidays.
Preheat the Oven
First things first—let’s get that oven preheated to 350°F (175°C). This is a crucial step because a hot oven ensures your cake bakes evenly and has that perfect golden-brown exterior. While it’s heating up, you can prep everything else!
Cream the Butter and Sugars
In a large bowl, grab your softened butter and combine it with both the granulated and brown sugars. I usually use a hand mixer for this, but you can totally do it by hand if you’re feeling strong! Beat them together until the mixture is light and fluffy—this should take about 2-3 minutes. It’s the key to that lovely, soft texture we’re after!
Combine Wet Ingredients
Next, add in the eggs and vanilla extract. Mix until everything is well incorporated. You want that lovely buttery-sugar mixture to embrace the eggs—it makes for a richer cake! Just be careful not to overmix—just until it’s combined is perfect!
Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. This step is super important because it ensures the baking soda is evenly distributed, which helps your cake rise beautifully. Once whisked, you can gradually add this dry mix to your wet ingredients, stirring gently until just combined. Don’t worry if there are a few lumps; that’s totally fine!
Combine Everything
Now comes the fun part! Gently fold in the chocolate chips and holiday sprinkles. I like to use a spatula for this; it helps keep the batter light and airy. You want those sprinkles to be evenly distributed, adding that festive flair throughout the cake!
Bake the Cake
Spread the dough into a greased 9×13 inch baking pan, smoothing it out evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when the edges are golden brown, and a toothpick inserted in the center comes out clean. The smell wafting through your kitchen will be pure bliss!
Cool and Slice
Once baked, let the cake cool in the pan for about 10-15 minutes—this helps it set a bit. After it cools, slice it into squares. I find using a sharp knife makes for cleaner cuts. Now, you’re ready to serve this delicious Christmas cookie cake, warm or at room temperature! Enjoy every bite!
Why You’ll Love This Recipe
- Easy Preparation: This Christmas cookie cake is super simple to make, even for novice bakers! Just mix, fold, and bake—no complicated steps here!
- Festive Appeal: With vibrant holiday sprinkles and gooey chocolate chips, this cake is a showstopper at any holiday gathering. It’s bound to bring smiles to everyone’s faces!
- Deliciously Chewy Texture: Imagine biting into a slice that’s soft and chewy, with just the right amount of chocolatey goodness. It’s comfort food at its best!
- Perfect for Sharing: This recipe yields 12 generous servings, making it ideal for holiday parties or cozy family gatherings. Everyone will want a piece!
- Customizable: Feel free to switch up the chocolate chips for your favorite variety or add in nuts for an extra crunch. The possibilities are endless!
- Warm or Cold: It tastes amazing fresh out of the oven and is just as delightful at room temperature. Enjoy it as a dessert or even for breakfast—no judgment here!
Tips for Success
To ensure your Christmas cookie cake turns out absolutely perfect, here are some handy tips I’ve gathered along the way:
- Measure Accurately: Make sure to level off your flour when measuring. Too much flour can lead to a dense cake, and nobody wants that!
- Room Temperature Ingredients: Let your butter and eggs sit out for about 30 minutes before starting. This helps them blend together smoothly for that fluffy texture we’re aiming for.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until you see no more flour. Overmixing can make the cake tough—trust me, you want it soft and chewy!
- Check for Doneness: Remember that oven temperatures can vary. Keep an eye on your cake in the last few minutes of baking; it should be golden brown with a slight jiggle in the center when it’s done.
- Cool Completely: Let the cake cool in the pan for at least 10-15 minutes before slicing. This helps it set and makes it easier to cut without falling apart.
- Serve with Ice Cream: For an extra treat, serve your warm slices with a scoop of vanilla ice cream on top. The combination of warm cake and cold ice cream is simply heavenly!
Nutritional Information
Here’s the estimated nutritional data per serving for this delightful Christmas cookie cake! Keep in mind that these values can vary based on the specific ingredients and brands you use, so feel free to adjust as needed. It’s always good to be mindful of what’s going into your festive treats!
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Enjoy this delicious dessert without guilt, knowing it’s packed with festive flavors! And remember, you can always tweak the ingredients to make it fit your dietary needs better. Happy baking!
FAQ Section
Can I use different types of chocolate chips?
Absolutely! One of the best things about this Christmas cookie cake is how versatile it is. You can swap out the chocolate chips for any type you love—dark, milk, or even white chocolate! If you’re feeling adventurous, try mixing different types for a fun flavor explosion. And if you want to get a little crazy, adding peanut butter chips or butterscotch chips can really elevate the taste, too. Just remember to use the same amount as the recipe calls for!
How should I store leftovers?
To keep your Christmas cookie cake fresh and delicious, store any leftovers in an airtight container at room temperature. It’ll stay tasty for about 3-4 days. If you have a lot left (which is rare because it’s so good!), you can pop it in the fridge, but I recommend letting it come back to room temperature before enjoying it again. That way, you’ll get that lovely chewy texture just like when it was freshly baked!
Can I freeze the Christmas cookie cake?
You bet you can freeze this cake! Just let it cool completely, then wrap individual squares tightly in plastic wrap or aluminum foil, and place them in a freezer-safe container. It’ll stay good for up to 2 months. When you’re ready to indulge, simply thaw a piece overnight in the fridge or at room temperature for a few hours. You can even warm it in the microwave for a few seconds if you want that freshly-baked feel. Enjoy every delightful bite!
Serving Suggestions
Now that you’ve baked this delightful Christmas cookie cake, let’s talk about how to elevate the experience even more! There are so many delicious ways to serve it, making it the perfect centerpiece for your holiday gatherings.
- With Ice Cream: This is my all-time favorite! A warm slice of cookie cake topped with a scoop of vanilla ice cream is simply heavenly. The cold ice cream just melts into the warm cake, creating an irresistible combination that everyone will love.
- Drizzled with Chocolate Sauce: For the chocolate lovers out there, drizzle some warm chocolate sauce over the top. It adds an extra layer of richness that makes each bite even more decadent.
- Serve with Whipped Cream: A dollop of freshly whipped cream on top adds a light, fluffy contrast to the chewy texture of the cake. Plus, it looks so pretty!
- Pair with Coffee or Hot Cocoa: This cake goes wonderfully with a warm cup of coffee or hot cocoa. The cozy drink complements the festive flavors, making it the perfect treat for a chilly holiday evening.
- Add Fresh Berries: For a pop of freshness, serve slices with a side of mixed berries. The tartness of the berries cuts through the sweetness of the cake, balancing it beautifully.
Whichever way you choose to serve it, I know you and your loved ones will enjoy every delicious bite of this festive treat. Happy indulging!
Print
Christmas Cookie Cake: 7 Steps to Holiday Joy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and festive Christmas cookie cake perfect for the holiday season.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup holiday sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla, mix until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and holiday sprinkles.
- Spread the dough into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until golden brown.
- Let cool before slicing into squares.
Notes
- Store leftovers in an airtight container.
- Best served warm with ice cream.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Christmas cookie cake, holiday dessert, festive cake