Wednesday, December 16, 2015

Cookie Cake

This year I participated in The Great Food Blogger Cookie Swap  sponsored by love & olive oil and the little kitchen. It was awesome! Not only did it raise money for a great cause, Cookies for Kids' Cancer, but I also "met" some other really talented food bloggers. I sent 1 dozen cookies to 3 different bloggers, and 3 talented ladies sent cookies to me. I sent cookies to Prudy over at Butter, Basil, and Breadcrumbs, Jamie at The Kitchenarium, and The Cat Dish run by Catherine Toth Fox. Their blogs are beautiful and interesting, and give me something to aspire to!

Because the cookie I chose to make isn't the prettiest cookie, I really wanted to make the packaging cute. Craftiness and presentation isn't my strong point, so I went to The Paper Source. I'd never been there before, so let me tell you, if you want to feel like you want to get your life together, go there. Everything in that shop looks beautiful and necessary. I desperately wanted to buy a desk and start writing important things and become one of those people who always have beautiful stationary and wrapping for all occasions. They even had this mug with gnomes sitting in a red convertible which said, "Rolling with my gnomies." I had to exercise real restraint not to take that home. (Put it on my Christmas list.) I wound up with some quality paper, baker's twine, food boxes, and gift tags. I left feeling put together and wanting to rearrange my closets.

I loved my cute little boxes, but I am on a serious budget so when it came down to shipping them, I couldn't do it! I ended up taking out the inners, wrapping the polka dot paper around the cookies, and packing them tightly in small flat-rate boxes. Nice try me!

By far my favorite part of the whole Swap was waiting for my cookies to come! I mean, how often do you get cookies in the mail? I think that was a first for me, and now that I've experienced it, I think I will be cookie swapping every year. Red Velvet White Chocolate Chip from Wild Wild Wisk, Chocolate Dipped Oatmeal Cookies from Reverberations, and Chocolate Chip Rugalach from Haute Pepper. It was the best!

But what did I send?

One of my favorite cookies of all time. They aren't pretty. In fact, they are boarderline ugly, but they are amazing. I made Cookie Cake.

Correction. Cookie Cake is my favorite cookie of all time. I have a December birthday, and most years I chose Cookie Cake over birthday cake. But what is it? Imagine a thick, chewy cookie, heavy on the brown sugar, humming with cinnamon, cloves, and nutmeg baked in a cake pan. Then, take that beautiful, beautiful thing and saturate it with a simple brown sugar glaze. The result? Tender, cinnamonny, chewy perfection. My friend Shaury dubbed them "heroin cookies" because they are so addicting. I laughed, but it is absolutely true! I try to only make Cookie Cake once a year because I know I won't stop eating them until they are gone! I may say that about everything, but this time I'm not exaggerating.

These cookies stay moist and tasty for more than a week, so if you are wanting to ship some goodies for the holidays, Cookie Cake is the answer. It is also an excellent treat for cookie exchanges, or neighborhood gifts. Make up a batch and it will keep so you can deliver the goodies whenever you have time. No pressure, like with cinnamon rolls, or even chocolate chip cookies.

Bottom line. Make Cookie Cake. You'll be glad you did.

Cookie Cake
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 tbs milk
  1. Preheat over to 350 degrees. Prepare a 9x13 pan with parchment paper or non-stick cooking spray.
  2. In a large bowl, cream butter and sugars until light and fluffy. 
  3. Add eggs, spices, and milk. Cream.
  4. Stir in baking soda, salt, and flour. Mix until combined.
  5. Press dough into 9x13 pan. Flour your hands to help with sticking.
  6. Bake for 15-20 minutes, until golden brown. 
  7. Let cool in pan for about 2 minutes. Using a fork prick holes all over cookie cake.
  8. Prepare glaze. Pour evenly all over cookie cake. Cool completely before serving. 
  • 9 tbs brown sugar
  • 3/4 cup powdered sugar
  • 1/3 cup water
Bring to a boil in a small pot. Pour immediately onto cookie cake.

Bake the bread. Share the slices. 


  1. I LOVED these! So full of delicious spices. Your package was so adorable too. Merry Christmas <3

    1. Thanks, Jamie! Merry, merry Christmas back to you and yours.