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Graduation Cookie Cake Recipe with Buttercream Border Your Family Will Crave

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A chewy and soft cookie cake with a buttery center and a beautifully piped buttercream border, perfect for graduation parties and family celebrations.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour (280g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup packed brown sugar (165g)
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups semi-sweet chocolate chips (270g) (optional)
  • ½ cup unsalted butter, softened (113g) (for buttercream)
  • 2 ½ cups powdered sugar (300g) (for buttercream)
  • 2–3 tablespoons heavy cream (30-45ml) (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Food coloring (optional, for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-inch round pan with butter or cooking spray, then line it with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed just until combined. Do not overmix.
  6. Fold in the chocolate chips gently but thoroughly using a spatula.
  7. Transfer the dough into the prepared pan and press evenly into the pan, smoothing the top.
  8. Bake for 20-25 minutes, starting to check around 18 minutes. The edges should be golden brown and the center set but slightly soft.
  9. Let the cookie cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  10. While the cookie cools, beat the softened butter for the buttercream on medium speed until creamy.
  11. Gradually add powdered sugar, alternating with heavy cream, until smooth and pipeable. Mix in vanilla extract and food coloring if using.
  12. Fill a piping bag with buttercream and pipe a thick border around the cookie cake’s edge.
  13. Optionally, use a small round tip to write a congratulatory message or add decorations.

Notes

Do not overbake the cookie cake; pull it when the center is still slightly soft to avoid dryness. Use room temperature butter for proper creaming. Cool the cookie completely before frosting to prevent buttercream from melting. Practice piping on parchment paper if nervous. Customize with nuts, M&Ms, or different extracts. For gluten-free, use a 1:1 gluten-free baking blend. Store covered at room temperature up to 2 days or refrigerated up to 5 days. Freeze plain cookie cake without frosting for up to 3 months.

Nutrition

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

Find it online: https://daintydine.com/graduation-cookie-cake-recipe-with-buttercream-border-your-family-will-crave/