|Lofthouse Sugar Cookie Cake|
|The dough will be sticky when pressing down into the cake pan.|
|The cake bars took 8 more minutes baking time than the cookie bars.|
|Satiny pink fluffy frosting|
|A variety of colorful candy hearts add a sweet accent to the cake.|
|I am in love with these cookie cake pieces!|
A couple of days ago I posted the recipe for Lofthouse Sugar Cookie Bars. I was so impressed with them, I wanted to try the recipe again but in a smaller pan. I baked the dough in a 9×13 inch cake pan rather than the 10×15 inch jelly roll pan. (Besides adding an extra teaspoon of vanilla extract, I kept the ingredients exactly the same).
The result was a taller cookie, so tall in fact that I’m calling it a cake. It was moist, dense, and thoroughly delicious. Although I used the same amount of white fluffy icing as on the bars, the smaller pan yielded cake pieces that were generously piled with frosting. (This time I dyed the frosting pink and topped it with Valentine heart sprinkles).
Therefore, if I am baking for a crowd, I will stick with the original recipe for bars in the jelly roll pan. But, if I feel like spoiling myself and my family a bit, I’ll go for the smaller pan with the cake-like pieces.
- Sugar Cookie Cake Base:
- 1 cup butter, softened
- 1 8 oz. block cream cheese, softened
- 1&1/2 cups white sugar
- 1 Tablespoon vanilla extract
- 1 large egg
- 2&1/2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Fluffy White Frosting:
- ½ cup shortening
- 3&3/4 cups powdered sugar (1 1b. box)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- several drops red food coloring
- ¼ cup milk
- Preheat oven to 350 degrees. Spray a 9 x 13 inch cake pan with cooking spray.
- In a large bowl, beat together the butter, cream cheese, and sugar until smooth and fluffy. Add the vanilla and egg and beat well.
- Add the flour, baking powder, and baking soda, mixing until well combined.
- Spread mixture evenly into prepared pan. (Mixture will be very sticky). Bake for 28 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool and frost.
- In a large bowl, beat together all ingredients using whisk attachment. Beat until light and fluffy, at least 5 minutes. Spread on cooled cookies. Top with choice of sprinkles.