Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened (divided)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract (divided)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 4 cups powdered sugar
- 2–4 tablespoons milk or heavy cream
Instructions
- Step 1: Cream the butter (use 1 cup for the cookie base) and granulated sugar in a large mixing bowl until light and fluffy. Beat in the egg and 1 teaspoon of the vanilla extract until fully combined.
- Step 2: Whisk together the flour and baking powder, then gradually add the dry mixture to the wet ingredients, mixing on low speed until a thick dough forms. Press the dough evenly into a lightly greased 9-inch round cake pan or a 9×13 inch baking dish.
- Step 3: Bake at 375°F (190°C) for 15 to 20 minutes, or until the edges are lightly golden brown. Remove the pan from the oven and let the cookie cake cool completely on a wire rack.
- Step 4: Prepare the frosting by beating the remaining softened butter (1/2 cup) until creamy. Gradually add the powdered sugar, the remaining 1 teaspoon vanilla, and 2 tablespoons of milk. Beat until smooth, adding more milk one tablespoon at a time if necessary to reach a fluffy, spreadable consistency.
- Step 5: Once the cookie cake is fully cooled, spread or pipe the buttercream frosting evenly over the top surface. Slice and serve immediately, or refrigerate until ready to enjoy.
Notes
- If frosted, refrigerate the cake in an airtight container for up to 5 days, but allow it to sit at room temperature for 30 minutes before serving to soften the buttercream and cookie.
- If serving a leftover slice that has been refrigerated, warm it in the microwave for just 10 to 15 seconds to restore the soft, freshly baked chewiness.
- Elevate this classic dessert by sprinkling colored sugars or patriotic sprinkles on the frosting immediately after spreading, or serve slices alongside a scoop of vanilla bean ice cream.
- To ensure a tender, cake-like texture, mix the flour into the dough only until a cohesive ball forms, stopping immediately before you are tempted to overmix the gluten.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American