Hello lovelies,
If you’ve been around here for a while now, you’ll know that my love for cookies runs deep. My heart is 90% cookie dough at this point, I just can’t get enough of making, baking and sharing them with you guys.
Any style of cookie, even a cookie bar – my love for them grows with every bake but one type of cookie which holds a nostalgic and very special place in my heart is a ‘giant’ cookie!
I’ve rambled on about this before but long story short, my parents every year for my birthday buy me a giant cookie from Millie’s Cookie and it just brings so much joy.
So, when baking became a passion of mine, I decided I wanted to start making my own and thanks to Jane’s Patisserie and her incredible giant cookie recipe, I’ve perfected baking them and now, I’m officially obsessed with making & decorating my very own giant cookies.
Therefore, it only felt right that this christmas I share a show stopping giant cookie which I can guarantee will be loved by all and will leave everyone craving just one more slice.
I’ve used Jane’s basic cookie dough recipe and crammed it full of white chocolate chips and dried cranberries (one of my favourite festive flavour combinations) and finished it off with vanilla buttercream and festive sprinkles.
And not only does it taste festive, but I’ve designed and decorated this giant cookie to look like a christmas wreath! It’s so damn cute (if I do say so myself) and will certainly get compliment after compliment.
So, if this christmas cookie wreath has caught your attention and you want to give it a go yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 10-12 Slices
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Decorating Time: 10-15 Minutes
Overall Time: 60 Minutes
Ingredients You Need For The Giant Cookie:
- 115g Of Unsalted Butter, Melted
- 55g Of Granulated Sugar
- 135g Of Light Brown Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 275g Of Plain Flour
- 1tsp Of Bicarbonate Of Soda
- 1tbsp Of Cornflour
- 200g Of White Chocolate Chips
- 200g Of Dried Cranberries
Ingredients You Need To Decorate:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 2tsp Of Vanilla Bean Paste
- Green Food Colouring
- Sprinkles
How To Make The Giant Cookie:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed circle cake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add the 115g of unsalted butter, place the butter into the microwave and in 10 second blasts, blast the butter until it’s completely melted.
- Now, add the melted unsalted butter into a large mixing bowl with the 55g of granulated sugar and 135g of light brown sugar and beat together for roughly 2 minutes until the sugar starts to dissolve and the mixture is smooth.
- Next, add in the 1 large egg and 2tsp of vanilla extract and beat again until smooth.
- Fold in the 200g of white chocolate chips and 200g of dried cranberries until evenly distributed in the mixture.
- Mix in the 275g of plain flour, 1tsp of bicarbonate of soda and 1tbsp of cornflour until a cookie dough is formed.
- Press the cookie dough mixture into the bottom of the pre-lined cake tin and smooth out the top.
- Place the cookie into the cooker and bake for 25-30 minutes, until the top of the cookie looks ‘dry’ and not wobbling.
- Once the cookie is baked, remove from the oven and allow to cool completely in the cake tin before transferring onto a wire rack.
How To Decorate:
- Now that the cookie is cooled, it’s time to decorate.
- In a large bowl, using an electric whisk, beat the 150g unsalted butter for 1-2 minutes to loosen and soften.
- Next, in 2-3 batches, beating well between each batch, add the 250g of icing sugar, 2tsp of vanilla extract and green food colouring and continue beating until a buttercream has formed and is smooth.
- Transfer 2/3rds of the finished buttercream into a piping bag fitted with a 2D star piping nozzle and pipe rosettes all around the border of the cookie dough.
- Then, transfer the remaining 1/3rd of the buttercream into a piping bag fitted with a 6B piping nozzle and pipe dollops around the border of the cookie dough.
- Finally, top the buttercream with some festive sprinkles and serve.
That’s your Giant Christmas Cookie prepared, baked, cooled and decorated, ready for you to enjoy this Christmas.
Notes:
- For the freshest taste, store at room temperature for up to 4-5 days.
- I used the colourmil colour in Green for the buttercream: https://www.thecakedecoratingcompany.co.uk/edible-cake-decorations
- I used BakeBoxBoutique christmas sprinkles for the decoration: https://www.bakeboxboutique.co.uk/collections/christmas-sprinkles
- I used a 2D piping nozzle for the rosettes and a 6B piping nozzle for the dollops.
- You can use a 9” cake tin if you prefer, the cookie will just be thinner and will need less time to cook (around 20-22 minutes).
You can’t tell me this isn’t the perfect bake to have on the middle of a food table this christmas! It isn’t just cakes which are show stoppers, cookies can be too.
Now, you may be thinking that this giant cookie wreath looks hard to achieve but honestly, hand on heart, this is not a hard recipe to replicate. The entire process from beginning to end is ridiculously simple and I can guarantee will look amazing once finished.
I’m beyond happy with the outcome of today’s recipe and I can’t stress this enough, you need to try white chocolate and cranberry in your christmas bakes this year, it’s so festive and honestly… is just heavenly!
Let me know in the comments below if you make this wreath yourself and if you do, what your thoughts are on it. Are you a giant cookie lover? Do you love the idea of this festive treat being part of your christmas this year?
Sending you all tons of love & hugs as always,
Elle xo
