Holiday Sugar Cookie Cake
Last summer, I introduced you all to the concept of Sugar Cookie Cake – the classic cookie in cake form. And at the time, I explained that one perk of this recipe is that it’s so easy to dress it up for different holidays by changing the toppings.
Well, with the winter holidays just around the corner, I figured it was the perfect time to give you an example of how this works. Just feast your eyes on this baby. Did you ever see so much holiday cheer on one plate?
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This Holiday Sugar Cookie Cake was even easier to make than the original one, because I used a package of Betty Crocker Sugar Cookie Mix instead of mixing up my usual sugar cookie dough from scratch. I just blended the mix with egg and butter to make a soft dough, stirred in some holiday sprinkles to make it extra festive, and baked it in a Springform pan.
Then, once it was all baked and cooled, I treated it just like any sugar cookie at Christmas time: slathered it with white buttercream frosting and decked it with every colorful holiday candy I could get my hands on. I went with Kisses, M&Ms, and peppermints, but you can use any combo that floats your holiday boat. Go nuts!
Holiday Sugar Cookie Cake
Ingredients
1 Betty Crocker Sugar Cookie Mix – the regular one, not the super size
1 stick unsalted butter
1 egg
¼ cup holiday sprinkles
Candy to top the cake (We used M&Ms, red/green/white sprinkles, Hershey kisses and soft peppermint candies)
Frosting
1 stick unsalted butter
4 cups powdered sugar
5-7 tbsp heavy cream
Directions:
1. Preheat oven to 325 degrees. Prepare a 9 or 10 inch springform pan by spraying the bottom with a non-stick spray. In a stand mixer, combine the cookie mix, egg and butter and mix until soft dough forms. This process took 3-5 minutes for it to turn into dough.
2. Stir in the ¼ cup holiday sprinkles by hand.
3. Press the cookie dough mixture into the bottom of your pan. Next, bake for 30-35 minutes, until the top is just golden brown; don’t let it get too brown.
4. Let the cookie cake cool completely while you prepare the frosting.
5. In a stand mixer, cream the butter. Slowly start to add in the powdered sugar until it’s all added in. Mix in the heavy cream by tablespoons, adding one at a time, until the desired consistency is reached.
6. Frost the cooled cookie cake, top with some sprinkles and candies, then pipe along the sides and top with more candies. Cut and serve! Best stored in an airtight container on the countertop.
Enjoy your Holiday Sugar Cookie Cake!
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Holiday Sugar Cookie Cake
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Ingredients
- 1 Betty Crocker Sugar Cookie Mix – the regular one not the super size
- 1 stick unsalted butter
- 1 egg
- ¼ cup holiday sprinkles
- Candy to top the cake We used M&Ms, red/green/white sprinkles, Hershey kisses and soft peppermint candies
- Frosting
- 1 stick unsalted butter
- 4 cups powdered sugar
- 5-7 tbsp heavy cream
Instructions
- Preheat oven to 325 degrees. Prepare a 9 or 10 inch springform pan by spraying the bottom with a non-stick spray. In a stand mixer, combine the cookie mix, egg and butter and mix until soft dough forms. This process took 3-5 minutes for it to turn into dough.
- Stir in the ¼ cup holiday sprinkles by hand.
- Press the cookie dough mixture into the bottom of your pan. Next, bake for 30-35 minutes, until the top is just golden brown; don’t let it get too brown.
- Let the cookie cake cool completely while you prepare the frosting.
- In a stand mixer, cream the butter. Slowly start to add in the powdered sugar until it’s all added in. Mix in the heavy cream by tablespoons, adding one at a time, until the desired consistency is reached.
- Frost the cooled cookie cake, top with some sprinkles and candies, then pipe along the sides and top with more candies. Cut and serve! Best stored in an airtight container on the countertop.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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What every happened to the recipe box feature you used to have?
Hi there – This looks good. Your recipe says not the “supersize” but the pic shows a 20% more size.
Do you know the size we should be using by weight?
Thanks!
Regards,
Gayle
I have used both the 17.5 and the 20% more (20oz) pack for this recipe. Either will work just fine. 🙂
Hey Corey,
Looks stunning and seems like something I might be able to replicate if I tried really hard. Do you have a replacement for the “Sugar Cookie Mix” or a recipe to make it from scratch?
Best regards,
Sam