Description
This Halloween Cookie Cake is a festive, fun twist on a classic cookie, baked in a springform pan and decorated with creamy vanilla buttercream frosting, candy eyes, and spooky sprinkles. Perfect for Halloween parties, it combines a soft yet slightly chewy cookie base packed with chocolate chips and colorful sprinkles, all topped with piped ghost shapes and playful decorations.
Ingredients
Scale
Cookie Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¼ cup orange and black sprinkles
Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
Decorations
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to ensure the cookie cake does not stick and can be easily removed after baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate large bowl, whisk the melted butter with both the brown sugar and granulated sugar until smooth. Then add the egg, egg yolk, and vanilla extract, mixing well until fully incorporated.
- Make the cookie dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined without lumps. Fold in the chocolate chips and orange and black sprinkles evenly throughout the dough.
- Bake the cookie cake: Press the dough evenly into the prepared springform pan. Bake in the preheated oven for 18-20 minutes or until the top is golden and the cookie is set but still soft in the center. Allow the cake to cool completely in the pan before decorating to prevent frosting from melting.
- Prepare the buttercream: Using a mixer, beat the room temperature butter on medium-high speed for about 2 minutes until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar to the butter while mixing on low speed to avoid dust clouds. Stir in the vanilla extract.
- Adjust frosting consistency: Slowly add milk or cream while mixing until the buttercream reaches a smooth, pipeable consistency. Add a pinch of salt and beat again briefly to perfectly balance the flavor.
- Remove cookie from pan: Once cooled, carefully remove the cookie cake from the springform pan and transfer it to a serving platter for decorating.
- Decorate with ghosts: Fill a piping bag with the prepared buttercream and pipe small ghost shapes around the edge of the cookie cake. Press two candy eyes into each ghost to bring them to life and give a fun Halloween character.
- Finish decorating: Sprinkle additional Halloween-themed sprinkles for extra festive flair, or use black icing to create spider webs or other spooky designs as desired to complete your Halloween dessert masterpiece.
Notes
- Make sure the cookie cake is completely cooled before frosting to prevent the buttercream from melting.
- If you don’t have a springform pan, use a well-greased round cake pan but adjust baking time slightly if needed.
- For a dairy-free version, substitute butter and milk with suitable vegan alternatives.
- Use a piping bag with a small round tip for precise ghost shapes or get creative with freehand designs.
- Store leftover cookie cake covered at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
