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Big Pink Cookie Cake

Big Pink Cookie Cake
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Celebrate every bite of the Big Pink Cookie Cake, a fun and festive dessert combining a soft, chewy cookie base with vibrant pink frosting. Perfect for birthdays, baby showers, or any special occasion, this crowd-pleasing cookie cake is easy to share, customizable, and made with simple pantry staples. Its bright color and sweet flavor make it a hit with kids and adults alike.

Ingredients

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Cookie Dough

  • 2 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract

Pink Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3–4 cups powdered sugar
  • 2–3 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • Pink gel or liquid food coloring, to desired shade

Instructions

  1. Prepare the dough: Cream softened butter with both granulated and brown sugars until light and fluffy. Beat in the eggs and vanilla extract evenly. Slowly mix in the flour and baking soda until just combined, taking care not to overmix.
  2. Shape and bake: Spread the cookie dough evenly into a greased or parchment-lined 9-inch round cake pan, ensuring consistent thickness. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are golden and the center is still slightly soft.
  3. Cool completely: Let the cookie cake cool fully in the pan to firm up, making it ready for frosting without melting it.
  4. Make the pink frosting: Combine softened butter with powdered sugar, milk or cream, and vanilla extract. Gradually add pink food coloring until you achieve the desired vibrant pink color.
  5. Frost and decorate: Spread the frosting thickly and evenly over the cooled cookie cake. Add sprinkles or decorations as desired to make it festive and inviting.

Notes

  • Use room temperature butter and eggs to ensure a smooth batter without lumps.
  • Do not overbake; remove the cookie cake when the center is still soft for a chewy texture.
  • Use an offset spatula to spread frosting evenly without tearing the cookie.
  • Customize by folding in chocolate chips, nuts, or candies into the dough.
  • Chill the frosted cake in the fridge for 15 minutes before slicing for clean cuts.

Nutrition

Find it online: https://easyfoodflash.com/big-pink-cookie-cake/