Directions

Vanilla Cookies

1. In the bowl of an electric mixer cream together the butter, sugar and vanilla. Add the eggs and mix until well combined. Add the sifted flour and baking powder as well as the salt and mix just until the dough comes together. If the dough is still sticky add a little more flour until a nice smooth dough forms.

2. After the cookie dough is made roll it out on a silicone baking mat or parchment (baking) paper, so you don't have to transfer the large cookie shapes later, to approximately 5mm thick and spread it far enough to cut out the large cookie shapes (I used our Bunny Face Cookie Template) later. Refrigerate for at least 30 minutes to firm up the dough to make cutting out easier.

3. Place your cookie cake template carefully on top of the rolled out dough and cut out the shape using your plastic cookie cutter tool or a blunt butter knife. Take your time and keep the blade as upright as you can so that the edge of the cookie is cut straight. After cutting around the outer edge and inner edge (if you want the inside removed also for some shapes) carefully lift off the cookie dough away from the cutout shape. Slide the baking mats with the cookies on top onto a cookie sheet or baking tray and put the cookie cutouts back into the fridge to chill while the oven heats up or at least 15 minutes. This will help the cookie to keep its shape when baked.

4. Heat oven to 160°C (325°F) and bake for 20-25 minutes or until cooked. Take the cookies out of the oven and leave the cookies on the trays to cool completely. Large cookies can be difficult to move without breaking, especially when they are warm.

5. OPTIONAL: Use leftover cookie dough to make small cookies to top your cookie cake with.  The smaller cookies will take 8-10 minutes to bake.

Fudgy Vanilla Buttercream

1. Place the 50 grams of chopped butter and sugar in a small saucepan over a low heat and stir until the sugar disolves. Increase the heat to high, add the milk and bring to the boil for 3 minutes. Remove from the heat and add ½ a cup of the icing sugar, whisking until smooth.  Allow to cool while you make the buttercream mixture.  Stir it occassionally to stop the edges from solidfying.

2. In the bowl of an electric mixer, beat the butter until soft and creamy. Leave it beating at medium speed as you gradually add in the remaining 4 cups of sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes. Once the sugar has been incorporated into the butter add the vanilla.

3. Add in the fudge icing mixture that should be just warm and beat well.

4. Beat in the milk 1 tablespoon at a time until you are happy with the consistancy and the icing is thick, smooth and glossy. 

   
   

   NOTE: If your buttercream looks like it is split - don't panic!  Just keep on beating it and it will come together to form a smooth creamy icing.

5. The buttercream is now ready to pipe onto your cookie cake.  You can chill it in the fridge if it needs to thicken up a little before piping.

Cookie Cake Assembly

1. Carefully move one of your large cookies onto a cake board or serving platter.  Using your choice of piping nozzle (I used a 13mm round), carefully pipe a layer of buttercream onto the cookie.  If the buttercream is quite soft, chill in the refrigerator for 15-30 minutes before moving on to the next step.

2. Place your next cookie on top of the piped buttercream and pipe your buttercream on top of this cookie.  Chill for 10-15 minutes.

3. Add your choice of cookie cake toppers which could include smaller cookies (made with the leftover cookie dough), meringues, macarons, chocolates, lollies or candy, sprinkles or whatever your heart desires!  You can also colour some of your buttercream and add different colour piping effects on the top layer.

4. Chill you cookie cake until it's time to serve it.  ENJOY!