Today my blog turns 2! I can’t believe it’s been 2 years since I started my blog. It sure has been a fun and great hobby and I have been so happy to share my recipes with all of YOU! Thank you to everyone for following my blog and making my recipes. There will be many more to come!
Since we have to stay at home because of the pandemic a lot of people are cooking and baking a lot more. I know I sure have been! We are all in this together and one day things will calm down and we will be back to normal. In the meantime, we can try new recipes at home!
Let’s get started with a Number Cookie Cake. I love sugar cookies and this is the base of this number cookie cake. I could eat sugar cookies all day long!
I have a good friend that owns a cookie business so I reached out to her for her sugar cookie recipe, so you know these are going to be top notch. Soft sugar cookies are the only way to go, so I knew she would be a great resource. She does marvelous and stunning work. It blows me away how talented she is. Her business is called M&T Sweet Treats. You can find her on Facebook and onInstagram!
Let’s get started with the cookie base. Combine butters and sugar until smooth. Add eggs one at a time and vanilla until incorporated. Mix flour, baking powder and salt. Divide the dough in half and cover with plastic wrap and chill in the refrigerator for 1 – 3 hours.
Once chilled rolled the dough onto a floured surface until desired thickness. I printed a number 2 off of Microsoft Word for a template. Cut out a number 2 (or any design you want) from the dough. Reshape the remaining dough and repeat for as many layers as you want. I did three layers for this number 2 cake.
For the frosting, combine room temperature butter, vanilla, powdered sugar and whole milk. For each one cup of powdered sugar add one tablespoon of milk. Add the vanilla when you reach the desired consistency.
On each layer decorate with frosting. Use your imagination! I used four separate tips to decorate my cookie cake. For the circles I used a large round tip. The mini flowers I used a drop flower tip, the large flowers I used a closed star tip for both.
The cookies stay soft for days after baking!
Enjoy!!!!
Number Cookie Cake
CourseCake, Cookies, Dessert
CuisineAmerican
Prep Time 1 hour
Servings 12 people
Ingredients
Number Cookie Cake
- 1 1/2cupsunsalted butterroom temperature
- 2cupsgranulated sugar
- 4eggsroom temperature
- 1tsppure vanilla extract
- 5cupsflour
- 2tspbaking powder
- 1tspsalt
Vanilla Buttercream
- 1cupunsalted butterroom temperature
- 4 - 5 cupsconfectioners' sugar
- 4 - 5 tbspwhole milk
- 1tsppure vanilla extract
Instructions
Number Cookie Cake
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes
Add sugar and beat until smooth.
Add eggs one at time and beat after each egg until smooth. Add the vanilla with the last egg.
Mix in flour, baking powder and salt. Blend well until combined.
Divide dough in half and wrap with plastic wrap. Chill in refrigerate for 1 - 3 hours.
Roll dough onto floured surface until desired thickness.
Cut out your number or design. Reshape the remaining dough and repeat for as many layers as you want. Bake one layer on their own cookie sheet.
Bake layers at 350 degrees for 8 -10 minutes or until golden brown. It depends on your thickness of the cookie and it can take longer to bake.
Vanilla Buttercream
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes
Add 1 cup of confectioners' sugar and 1 tbsp milk at a time. Beat on low speed for 30 seconds after each cup of confectioners’ sugar and tablespoon of milk is added, then increase to medium-high speed and beat for 2 full minutes after the 4th cup is added. Add up to 1 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick. Once you've reached the desired consitency, mix in the vanilla.
Assemble each layer of your cookie cake and decorate as desired.
