Name: Thanksgiving Cookie Cake Recipe: Chewy and Festive
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¾ cup butter; ¾ cup brown sugar; ¼ cup sugar; 1 egg; 2 tsp vanilla; 2 cups flour; 2 tsp cornstarch; 1 tsp cinnamon; 1 cup chips; Buttercream; Food coloring; Optional: Sprinkles; Suggested Pairings: Cider (milk)

Introduction

Table of Contents

Thanksgiving Cookie Cake is a chewy, festive dessert, perfect for holiday gatherings, potlucks, or centerpiece treats. This giant spiced cookie, featuring warm autumn flavors and customizable icing, delivers soft centers with crisp edges in shareable form. Presented on a white ceramic platter, optionally garnished with fall sprinkles and piped messages, this Thanksgiving Cookie Cake offers a playful, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to dessert that brings warm, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Cookie Cake:

¾ cup (1½ sticks) unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 cup semisweet chocolate chips (or fall mix-ins)

For the Buttercream Border:

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream
Orange, brown, yellow gel food coloring

Serving:

Optional: Fall sprinkles, candy corn, “Give Thanks” piping
Suggested Accompaniments: Coffee, hot cider
Suggested Pairings: Milk, spiced tea
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 9-inch round cake pan, parchment paper

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with a parchment circle; grease sides. This ensures clean release and even baking.
Cream Butter and Sugars: In a large bowl with an electric mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed 2–3 minutes until light and fluffy. Scrape bowl once. This creates a tender, chewy texture.
Add Egg and Vanilla: Beat in egg and vanilla until fully combined, about 1 minute. The mixture should be smooth and emulsified.
Whisk Dry Ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and nutmeg. Cornstarch keeps the cookie soft; spices add fall warmth.
Combine Dough: With mixer on low, add dry ingredients in two batches. Mix only until just combined—overmixing toughens the cookie. The dough will be thick.
Fold in Chips: Gently fold in chocolate chips or mix-ins (pecans, dried cranberries). Reserve 2 tbsp for topping. Even distribution ensures every slice has goodies.
Press into Pan: Transfer dough to prepared pan. Press evenly with damp fingers or spatula to ½-inch from edges—cookie spreads slightly. Sprinkle reserved chips on top; press lightly.
Bake to Golden: Bake 20–25 minutes. Rotate the pan halfway. The cookie is done when edges are golden and the center is set but slightly soft—it firms as it cools. Overbaking makes it cakey, not chewy.
Cool completely: Cool in the pan on a rack for 30 minutes, then lift using parchment to the rack. Cool fully 1–2 hours. Decorating warm cookie melts with icing.
Make Buttercream and Decorate: Beat butter until creamy. Add powdered sugar 1 cup at a time, then vanilla and cream. Divide; tint with gel colors. Pipe border and “Give Thanks” using #3 tip. Add sprinkles. Serve on a white ceramic platter.

Tips for Better Thanksgiving Cookie Cake

Press dough evenly—prevents doming
Underbake slightly for a chewy center
Cool fully before decorating
Use gel colors—liquid thins frosting
Presented on a white ceramic platter to showcase the message
Make dough 1 day ahead; chill
Freeze-baked cookies up to 1 month
Enhance aesthetic: add candy corn “feathers” for turkey

Variations and Customization

Pumpkin Chocolate Chip: Add ½ cup pumpkin puree; reduce butter by 2 tbsp.
Apple Cinnamon: Fold in ½ cup diced dried apples.
Maple Pecan: Use maple extract; top with pecans.
Gluten-Free: Use 1:1 GF flour blend.
Vegan: Use plant butter, flax egg, dairy-free chips.
Mini Cookie Cakes: Bake in 4-inch pans 15–18 min.
Snickerdoodle Style: Roll edges in cinnamon sugar pre-bake.
Cranberry White Chip: Swap chips for white + cranberries.

Storage and Serving Tips

Store covered at room temperature up to 3 days.
Refrigerate up to 1 week; bring to room temp.
Freeze an undecorated cookie up to 1 month; thaw and decorate.
Serve at room temperature for the best chew.
Pair with milk or spiced tea to complement the warmth.
Present on a white ceramic platter with garnishes for a festive, shareable charm.

Nutritional Information

Based on 12 servings:

Calories: 390 kcal
Total Fat: 20g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 220mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugars: 35g
Protein: 3g
Vitamin A: 10% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values with chocolate chips (pumpkin or mini versions vary). High in comfort.

Conclusion

This Thanksgiving Cookie Cake recipe delivers chewy, spiced joy with festive flair in every slice. It transforms a giant cookie into a holiday centerpiece. Its press-and-bake method and customizable presentation make it a go-to. The soft center and crisp edges delight every bite. It’s sure to be a cherished recipe, loved for its warm, crowd-pleasing charm.