Makes: 9” Cookie Cake
½ stick (57 g.) organic butter, softened
43 g. organic sugar
43 g. organic dark brown sugar
½ tsp. organic vanilla extract
1 organic large egg
127 g. organic flour
½ tsp. organic cinnamon
½ tsp. organic ginger
½ tsp. organic cloves
½ tsp. sea salt
½ tsp. baking soda
Frosting & Decorating:
2 sticks (226 g.) organic butter, softened
680 g. organic powdered sugar, sifted
¼ cup organic milk
2 T. water
2 tsp. organic vanilla extract
ColorKitchen Orange, Yellow and Pink Dyes
5 g. organic Dutch cocoa
Ateco decorating tips #8, 12, 2, 104, 150, 56
Preheat oven to 375 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. Mix on low until all ingredients are combined.
Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.
In a separate bowl add the flour, cinnamon, ginger, cloves, salt and baking soda. Whisk to combine.
Add the flour into the mixing bowl and mix on low until combined.
Add the sprinkles and mix to combine completely.
Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.
Bake for 16-17 minutes.
Once the cookie cake has cooled, start the frosting.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and vanilla extract.
Separate the frosting into six bowls. In the first bowl, add g. 30 g. This will be the white for the eyes.
In the remaining five bowls, add 185 g. of frosting.
To make purple, add 5 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Blue Dye.
To make orange, add 5 g. ColorKitchen Orange Dye (or 3 g. Pink Dye and 8 g. ColorKitchen Yellow Dye).
To make red, add 3 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Yellow Dye.
For yellow, add 5 g. ColorKitchen Yellow Dye.
To make the brown, add 5 g. Dutch cocoa.
Stir them all to combine completely.
Put the white in a piping bag with decorating tip #8.
Put the chocolate in a piping bag with a coupler so you can change the tip. First, put tip #12.
For the feathers you can use tip #104 or #150. If you only have one or two of these tips just change them out as you go. I started with purple first and just made a zig zag pattern along the upper part of the cookie. I did two rows of each color.
Then switch to red, then orange and then yellow. For the red and orange make sure to use a coupler in the piping bags so you can switch out the tips for feet and neck.
Once the feathers are piped, pipe the body with the chocolate, in a giant U-shape.
Pipe eyes with the white.
Change out the tip in the chocolate to tip #2 and pipe the eyes.
Change out the tip in the orange to tip #56 and pipe the feet. Then pipe a round nose.
Then pipe the gobbler part of the neck using red with tip #150.
Store in an airtight container.
Baker’s Note: To make this gluten free, just substitute the organic flour for 145 g. organic gluten free flour blend.
Recipe by Mimi's Cookie Bar