Sugar Cookie Cake with Russian Buttercream

This Inspiration…

Cookie and Cake. Two beautiful and separate words. But, put them together and what could be better? Cookie cake. It’s perfection. When I think of a cookie cake, I usually think of those round chocolate chip cookies from the grocery store with colored icing piped along the edges. Always a favorite for birthday parties and get togethers. Sometimes though, I am not in the mood for a chocolate chip cookie. I want something that resembles more of a cake but still has that soft chewy cookie bottom. Enter my Sugar Cookie Cake with Russian Buttercream. A super easy cookie base with an even easier buttercream on top. Beautiful enough to serve at a birthday party and easy enough to make for just a weeknight treat.

Start with making your cookie cake base. You’ll want to cream together your softened butter and sugar until light and fluffy. Then add in your egg, vanilla and almond extracts and mix well. Sift in your baking soda, cream of tartar, salt and flour. Don’t skip the cream of tartar step. This will keep your “cake” soft and chewy. You will have a dense ball of dough once mixed together.

Press your dough into a 9x13 pan using your hands. *Tip: Use a little oil or cooking spray on your hands to keep the dough from sticking to you. Once you’ve pressed the dough into an even layer, pop it in the oven at 425 degrees for 15 minutes. The edges should be golden brown. Allow this to cool while you mix up your buttercream.

Russian Buttercream is extremely simple to make. It is only 3 ingredients. Butter, Sweetened condensed milk, and flavoring. I guess mine is 4 ingredients since I added a little food coloring to brighten it up. Close enough! Make sure your butter and sweetened condensed milk are at room temperature. Add your butter to the bowl of your stand mixer and beat on medium-high speed with your whisk attachment for 5 minutes. Stop the mixer, scrape down the bowl and then beat for another 4 minutes. The butter should be light in color and very fluffy.

This is what your whipped butter should look like prior to adding in your sweetened condensed milk.

As it continues to mix, add in your extracts, then slowly drizzle in the sweetened condensed milk. If you notice your buttercream separating, don’t fret. Pop the mixing bowl into the fridge for about 10 minutes and then beat it again. Add in your food coloring at the end, if using and mix thoroughly.

Spread the buttercream onto your cooled cookie base and decorate as you like. I chose to top mine with some fun sprinkles.

I like to cut mine into bars and serve on a platter but you can serve this right in the pan as well. Enjoy!

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Sugar Cookie Cake with Russian Buttercream

Yield: 16

Author: Julia Goodrich

Prep time: 15 MinCook time: 15 MinInactive time: 20 MinTotal time: 50 Min

A new take on your favorite cookie cake. Soft Chewy Sugar Cookie base topped with a smooth creamy Russian Buttercream. Subtle almond flavor takes this recipe to the next level. This recipe is pretty enough to serve for a birthday bash yet easy enough to make for a weeknight treat!

Ingredients

For the Cookie Base

• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp almond extract*
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 2 cups flour

For the Buttercream

• 1 cup unsalted butter, softened
• 14 oz. sweetened condensed milk, at room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract*

Instructions

For the cookie base

1. Preheat oven to 425 degrees.
2. Cream together your softened butter and sugar until light and fluffy.
3. Add in your egg, vanilla and almond extracts and mix well.
4. Sift in your baking soda, cream of tartar, salt and flour. Don’t skip the cream of tartar step. This will keep your “cake” soft and chewy. You will have a dense ball of dough once mixed together.
5. Spread dough into a 9x13 pan. *Tip: Use a little oil or cooking spray on your hands to keep the dough from sticking to you.
6. Bake for 15 minutes. The edges should be golden brown. Allow this to cool while you mix up your buttercream.

For the Buttercream

1. In a stand mixer, using the whisk attachment, beat the butter on medium-high speed for 5 minutes. Stop the mixer, scrape down the sides of the bowl, and then mix again for 4 minutes. The butter should be light in color and very fluffy.
2. As it continues to mix, add in your extracts, then slowly drizzle in the sweetened condensed milk. If you notice your buttercream separating, don’t fret. Pop the mixing bowl into the fridge for about 10 minutes and then beat it again.
3. Add in your food coloring at the end, if using and mix thoroughly.
4. Spread the buttercream onto your cooled cookie base and decorate as you like.

Notes

*You can replace the almond extract with vanilla extract if you prefer.

Nutrition Facts

Calories

357.06

Fat

22.74

Sat. Fat

14.23

Carbs

34.95

Fiber

0.42

Net carbs

34.53

Sugar

23.02

Protein

4.13

Sodium

150.64

Cholesterol

72.04

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Dessert, Summer, Birthday, Cake, Cookie, Buttercream,

Dessert