Deliciously Tender Sugar Cookie Cake
Sugar Cookie Cake
Ingredients
Cookie
- ½ cup butter softened
- â…” cup sugar sub Swerve sweetener if keto
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup white chocolate chips
- 1 tbsp sprinkles
Frosting
- 450 g cream cheese softened
- ¼ cup butter softened
- ¼ cup icing sugar sub powdered Swerve if keto
- ½ tsp pure vanilla extract
- 2 tbsp heavy cream room temperature
- 1 tbsp sprinkles
Instructions
Cookie Cake
- Preheat the oven to 170C and grease a 9 inch springform pan. Line the bottom of the pan with a circle of greased baking paper.
- In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla.1/2 cup butter, 2/3 cup sugar, 1 egg, 1 egg yolk, 1 tsp pure vanilla extract
- All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together. By hand, gently stir in the white chocolate chips and the sprinkles.2 cups almond flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup white chocolate chips, 1 tbsp sprinkles
- Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft.
- Remove and let cool in the pan. Once cool, run a sharp knife around the edges to loosen and remove the sides of the pan.
Frosting and Garnish
- In a medium bowl, beat the cream cheese and butter until smooth. Beat in the powdered sweetener, then beat in the vanilla extract. Beat in the cream until smooth.450 g cream cheese, 1/4 cup butter, 1/4 cup icing sugar, 1/2 tsp pure vanilla extract, 2 tbsp heavy cream
- Transfer to a piping bag fitted with a star tip. Pipe decoratively around the edges of the cookie cake. Sprinkle with sprinkles.1 tbsp sprinkles
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