Ingredients

The following ingredients have 8 Servings
  • 2 3/4 cups (358g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup + 2 tbsp (181g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp cream or water

Instruction

  • Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  • Combine the flour, baking soda and salt in a medium sized bowl and set aside.
  • Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
  • Add the egg and mix until well combined.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  • Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.
  • Allow to cool completely in the pan. It will firm up as it cools.
  • Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
  • To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
  • Add about half of the powdered sugar and mix until well combined and smooth.
  • Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
  • Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
  • Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.