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Grain Free Cookie Cake!

Ever since we launched our slice and bake cookie dough with Cappello’s, I have talked about making a cookie cake. The idea of making one giant cookie seemed like so much fun (spoiler: it is!!) I’m not sure why I didn’t do this sooner, but it was worth the wait.

 

 

Our cookie dough is absolutely perfect for making a cookie cake! You need two rolls of cookie dough, and to make sure they are completely defrosted. I allowed the cookie dough to come to room temperature before attempting to smoosh it into a big cookie.

 

 

I used my hands to mold the cookie into the shape I wanted. I actually used one roll for half the cookie, and the second roll for the other half. This worked perfectly, and I just pressed the two halves together to make the big cookie.

 

 

Once the cookie was formed, I placed it in the oven to bake at 350 degrees. It baked for about 15 minutes. I made sure it was golden on the outside, before removing it from the oven.

 

 

Once the cookie was cooled to room temperature, I used a Wilton 1M star tip to pipe little rosettes around the perimeter, and in the center. I made a combination of vanilla and chocolate buttercream, and filled my piping bag with half of each flavor to make chocolate and vanilla swirl frosting for the cookie cake.

 

 

This cookie cake was so delicious, and so easy to make (thanks to our cookie dough!) It would be so fun for a kids birthday party, or any gathering with family and friends.

 

 

Grain-Free Cookie Cake

Cookie cake seems to be everyone's childhood favorite dessert. Thanks to our slice and bake cookie dough with Cappello's, you can now make a grain-free cookie cake easily and quickly for any gathering!

Serves: 12

Serves: 12decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to bake at 350 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Open one roll of the cookie dough, and place in on the cookie sheet.
  4. Press the roll of cookie dough out with your hands to start to form half of a large cookie. You want to use one roll for the bottom half, and the second roll for the top half.
  5. Open the second roll of cookie dough, and place it on the baking sheet above the first roll, and start pressing that out as well.
  6. Press the edges of the two rolls together once they are both flattened to connect the two.
  7. Keep working with the cookie dough until you have a large cookie shape, about 1/4-1/2 inch thick.
  8. Place in the oven, and bake for 15 minutes, checking the cookie after 10 minutes. Remove from the oven when the cookie is golden on the outside.
  9. Allow the cookie to cool completely.
  10. Carefully place the cookie onto a cake stand, or round platter, and decorate as desired. For ours, we piped chocolate and vanilla swirl buttercream rosettes onto the cookie.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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