Number Cookie Cake
Are you looking for the best no-spread cookie recipe to make one of those eye-catching number cookie cakes? You’ve officially found the best chocolate chip cookie cake recipe to share with your friends and family. Number cakes are gaining popularity and make for the perfect statement piece at the center of the dessert table! This cookie cake recipe is no-spread, soft and chewy, packed with mini chocolate chips, and a crowd-pleaser at any event!
In this post, you’ll learn how to make a professional-looking number cookie cake for your next event!
Now, the secret to creating a giant number cookie cake is finding a recipe that checks all the boxes. Perfectly delicious, soft and chewy, and of course, no-spread! A no-spread cookie recipe will keep the cut-out number shape while baking. There’s nothing worse than crafting the perfect number cake and watching it turn into an unrecognizable blob in the oven! This chocolate chip cookie cake recipe is one that you’ll keep coming back to over and over!
Step 1: DIY Number Cake Template
This is my favorite way to repurpose a cake box lid! They make the perfect, food-safe template for number cakes and cookie cakes. You can either free-hand your number or use a ruler to get more symmetrical measurements. The video below will show you exactly how I made the #1 for this first birthday cookie cake!
*This cake box lid is from a 2-pack of Walmart’s “Way to Celebrate” Cake Boxes (10x10x5)*
Step 2: Roll Out Dough & Cut Out Number Using DIY Template
Make sure to start rolling the cookie dough straight from the mixer and do not chill it first! Chilling the dough makes it much harder to work with since it firms up in the refrigerator. I always use a guided rolling pin when rolling out cut-out cookies of any kind. This keeps the thickness of each cookie the same! The video below will show how I cut-out and transferred this large cookie to a lined baking sheet!
*After cutting out the number, pop in the freezer for 10 minutes. This will make it easier to transfer to a baking sheet (if not already on one) and helps reduce spreading as well!*
Step 3: Freeze the Number Cookie (or Cookies)
You have to freeze the cookie cakes after baking to keep them firm enough to transfer to a cake board, and for stacking if you baked more than one layer! The video below shows how I transferred and stacked this first birthday number cookie cake! I simply piped buttercream in between layers using an extra large piping tip! This definitely does not need to be perfect since it’s really just a buttercream layer holding the two cookie cakes together. I used the Ateco 869 Tip to get the extra large stars!
Step 4: Decorate With Your Favorite Buttercream & Toppings
Finish off the top by piping your favorite buttercream and adding toppings of choice! You can add sprinkles, candy, cookies, etc. The possibilities truly are endless with a cookie cake like this! I went with a simpler design for this first birthday, including my favorite fondant alternative for the bunting letters! I love the set from Sweet Stamp!
[Related Post: The Best Fondant Alternative]
This post was all about how to make a number cookie cake!
Follow the recipe below and you can have one of these delicious number cookie cakes for your friends and family to enjoy too!
Enjoy!
Ingredients
- 1 Stick Salted Butter 113 Grams
- 1/2 Cup Granulated Sugar 100 Grams
- 1 Cup Brown Sugar (Light or Dark) 213 Grams
- 1 Egg
- 2 Tsp Vanilla Extract
- 2.5 Cups All Purpose Flour 300 Grams
- 1 Tsp Corn Starch
- 1 Tsp Baking Powder
- 1/2 Tsp Salt (Heaping)
- 1/2 Cup Mini Chocolate Chips
Instructions
- Preheat Oven to 375°F
- Mix Together Flour, Cornstarch, Baking Powder, and Salt in Separate Bowl
- Add Butter, Granulated Sugar, and Brown Sugar to Stand Mixer Fitted with Paddle Attachment and Mix on Medium until Combined
- Add Vanilla Extract and Egg until just combined.
- Start Adding Flour Mixture to Stand Mixer on low until combined, the dough mixture should clean the sides of the bowl. This consistency is perfect!
- Add Mini Chocolate Chips and pulse mixer until combined.
- Roll Out Dough Using Cornstarch or between Parchment to keep dough from sticking to rolling pin or counter.
- Cut out Number Shape with Template and freeze on a Parchment Lined baking sheet for 10 minutes
- Bake on Middle Rack Until Edges Start to brown, this time depends on cookie thickness!
Notes
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