Make this beautiful cookie for your next special event!
We’ve always loved “big cookies”, as my family calls them. They’re just extra special, extra delicious, and really bring the party to an event. Today I’m sharing a fun recipe with you for a Patriotic version of a white chocolate chip big cookie that is so pretty you almost don’t want to cut into it – almost.
One of my favorite things about cookie cakes is how low fuss they are. If you consider the time and extra effort that goes into spooning out bits of dough, cooking them one or two sheets at a time, bringing them off the pan to cool, etc, a cookie cake makes far more economic use of your time.
And I could really use a little advantage in the time economy, ya know? There are so many things that are important to me that I want to devote time to and as much as I enjoy cooking, I’d rather be spending time with my family, going on little adventures, or digging into the Word. 🙂
To make the cookie, you’ll need: butter, sugar, egg, vanilla, baking soda, salt, cream of tartar (such a little amount but that stuff makes a difference), all purpose flour, and white chocolate chips.
To make the icing you’ll need: more butter, powdered sugar, vanilla, salt, just a bit of heavy cream, and some sprinkles for decorating.
Special thanks to Amanda over at Mommity for sharing this recipe with us today! You can get the recipe in it’s entirety in the printable recipe card at the bottom of this post.
What are your plans for the fourth? We don’t have a set plan in place that we keep to each year, at least I thought we didn’t until last week. Apparently the kids loved how we celebrated last year and I’ve overheard each one of them on the phone at one time or another detailing last year’s day as “what we always do on the fourth” to their friends. I made a big batch of BBQ, a huge peach cobbler, some iced tea, and some watermelonade and set it all up on a table out in the yard and we sat around, visited with one another, kept our tea glasses filled, and watched fireworks once it got dark. It was a nice relaxing day that required little work but apparently had a big impact on the kids. And so I guess a tradition is born. 🙂
I always love hearing about how others celebrate and enjoy their time together, right down to the menu!
So please feel free to chat with me in the comments on this post. Hearing back from you is what makes this a conversation – and that is what being part of the SouthernPlate family is all about 🙂
Enjoy your beautifully delicious cookie cake and have a BLESSED Independence Day!
- 3/4 cup butter at room temp
- ¾ cup granulated sugar
- 1 egg
- 1 Tablespoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 2 cups all purpose flour
- 1 cup or so of white chocolate chips add a little bit more
- ¼ cup colorful sprinkles of your choice
- 1/4 cup butter at room temp
- 1 ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 Tablespoons heavy cream
- Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray. (You could line a 9 inch cake pan with parchment and spray that instead).
- Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Stir in the white chocolate chips.
- Spoon batter into prepared pan and press to edges with your fingertips - run them under some water to keep batter from sticking.
- Bake for 20-22 minutes, just until edges are a golden brown color. Allow to cool for about ten minutes before removing from pan and allow to cool completely before frosting.
To prepare the frosting:
- Place butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until well combined and fluffy. Add in the salt, vanilla and heavy cream. Beat again until smooth and creamy. Ice cookie using an icing tip in a piping bag or just spread icing over the top with a butter knife for a simpler cookie. Garnish with sprinkles immediately after icing.
“I do not agree with what you have to say, but I’ll defend to the death your right to say it.”
We call these giant cookies. I have 2 giant cookie pans from my cake decorating days I use. However, I do admit these days I usually use premade cookie dough ♀️. I know, I know! Please don’t judge too harshly!
So if you would like to make these and do not have a spring form pan, you can check out your local Wal-Mart, Hobby Lobby or online for a large cookie pan.
We always have a large family gathering with WAY too much food, swimming, horseshoes, cornhole and we always have homemade ice cream! It’s a great, cherished day!
Looks delicious, I might add a few pecans and make it this weekend. Thanks!
I really like the idea that this is a 9″ cookie and not that it’s a HUGE cookie I need a special pan for. I’m thinking this recipe can be easily adapted to different holidays based on the color sprinkles used.
This cookie is just wonderful! I made it before and wanted to eat the whole thing!
Love the big cookie in white with red and blue sprinkles for the 4th celebration! I might find some small toothpick flags to stick into the white icing poufs to decorate it further. Wish I had a piece of it right now!