Go Back
Print

Number Cookie Cake

Course Cake, Cookies, Dessert
Cuisine American
Prep Time 1 hour
Servings 12 people

Ingredients

Number Cookie Cake

  • 1 1/2 cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 tsp pure vanilla extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Vanilla Buttercream

  • 1 cup unsalted butter room temperature
  • 4 - 5 cups confectioners' sugar
  • 4 - 5 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions

Number Cookie Cake

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add sugar and beat until smooth.

  3. Add eggs one at time and beat after each egg until smooth. Add the vanilla with the last egg.

  4. Mix in flour, baking powder and salt. Blend well until combined.

  5. Divide dough in half and wrap with plastic wrap. Chill in refrigerate for 1 - 3 hours.

  6. Roll dough onto floured surface until desired thickness.

  7. Cut out your number or design. Reshape the remaining dough and repeat for as many layers as you want. Bake one layer on their own cookie sheet.

  8. Bake layers at 350 degrees for 8 -10 minutes or until golden brown. It depends on your thickness of the cookie and it can take longer to bake.

Vanilla Buttercream

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add 1 cup of confectioners' sugar and 1 tbsp milk at a time. Beat on low speed for 30 seconds after each cup of confectioners’ sugar and tablespoon of milk is added, then increase to medium-high speed and beat for 2 full minutes after the 4th cup is added. Add up to 1 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick. Once you've reached the desired consitency, mix in the vanilla.

  3. Assemble each layer of your cookie cake and decorate as desired.