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Perfect Cookie Cake Recipe with Easy Buttercream Graduation Cap Design

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A giant, chewy cookie cake decorated with a simple buttercream graduation cap design, perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (220g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: 1 cup (175g) semi-sweet chocolate chips or chunks
  • For Buttercream:
  • 1 cup (225g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • Black gel food coloring
  • Optional: Cocoa powder for natural black-ish tone

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
  2. In a large bowl, beat 1 cup softened butter with 1 cup brown sugar and ½ cup granulated sugar until fluffy and pale, about 3-5 minutes.
  3. Beat in eggs one at a time, then stir in 2 teaspoons vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add dry ingredients to wet mixture on low speed just until combined; avoid overmixing.
  6. Fold in 1 cup chocolate chips if using.
  7. Press dough evenly into prepared pan.
  8. Bake for 20-25 minutes until edges are golden and center is slightly soft; toothpick should come out with moist crumbs.
  9. Cool in pan for 15 minutes, then transfer to cooling rack to cool completely.
  10. For buttercream, beat 1 cup softened butter until creamy (about 2 minutes). Gradually add 3 cups powdered sugar, mixing on low.
  11. Add 2 tablespoons milk and 1 teaspoon vanilla; beat on medium-high until fluffy, about 3-4 minutes. Adjust consistency as needed.
  12. Reserve a small portion of buttercream for tassel; tint majority with black gel food coloring.
  13. Pipe graduation cap outline and details on cooled cookie cake using piping bag with small round tip.
  14. Let frosting set before slicing and serving.

Notes

Ensure butter is softened but not melted for best texture. Avoid overmixing flour to keep cookie tender. Cool cookie completely before frosting to prevent melting. Practice piping on parchment paper before decorating. Adjust buttercream consistency with milk or powdered sugar as needed. Can substitute gluten-free flour and dairy-free milk/butter for dietary needs. Freeze plain cookie cake for up to 3 months; add frosting after thawing for best texture.

Nutrition

Keywords: cookie cake, graduation cake, buttercream, easy dessert, celebration dessert, chocolate chip cookie, party dessert

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