Sugar cookies have been something I’ve been trying to master lately. Without using butter, it’s difficult to get the same soft, buttery texture which I believe is essential to any cookie. However, it’ also important that the cookie holds its shape well so it’s perfect for cutting and shaping. I believe I’ve found the perfect recipe! Mum is now beyond obsessed with it which is why I thought this cake would be a wonderful idea.
Also, decorating this cake can easily be simplified according to the age of your children (or the baking skills of your partner) meaning that you can totally customise how you would like your cookie cake to turn out.
I chose my toppings mostly by colour (sorry, can’t help it!), however, I wanted to include lots of different layers and textures so that the closer you looked the more you noticed! The lovely thing about having the piped buttercream between the cookie layers is that your cookie cake isn’t going to taste dry. The buttercream just adds a lovely smooth texture which makes the entire experience extra delicious!
I kept the heart shapes which I cut from the insides of the cookie layers and baked these also so I could have little heart cookies for the tray too! The rest of the cookie mixture I either baked into cookies or have kept stored in the fridge if an occasion arises and I need to whip a few up!
Anyway! Less chit-chat and onto the recipes.
For the sugar cookies:
1 3/4 cup sugar
1 1/4 cup white rice flour, plus extra for rolling
1 1/4 cup brown rice flour
1 tsp sea salt
1 1/2 tsp xanthan gum (can be found at your local Bin Inn)
1/2 tsp baking soda
1/4 cup arrowroot (tapioca flour)
1 cup melted coconut oil
4 tbsp vanilla extract (yes, I mean tablespoons)
1/3 cup cold water (from the fridge)
In a stand mixer, combine all of our dry ingredients: sugar, flours, salt, xanthan gum, baking soda, and arrowroot. On low, mix until evenly combined.
While the mixer is running, add melted coconut oil, egg, and vanilla. Mix until combined. Finally, add the cold water and mix until a soft dough forms.
Place a single layer of glad wrap on the bench and separate half of the cookie dough onto the glad wrap. Press and mould the dough into a 2.5cm round disk and fold glad wrap to cover the dough. Repeat for the other half of the mixture and place both wrapped disks of dough into the fridge for 1 hour at least.
Preheat oven to 165C. Line two baking trays with baking paper. Remove disks of the fridge and remove the glad wrap. Flour the bench lightly, and flour a large rolling pin. One at a time, place the dough onto the flour and roll until approx. 75 mm thick. Cut a large heart shape out of the dough. Transfer to the baking tray and then cut a small heart out of the centre of each large heart. It’s easier to move the big heart onto the tray first before cutting the centre. Keep the smaller heart and bake this on the same tray if desired. Repeat until all desired cookies are cut. I kept half of my cookie dough in the fridge for another occasion so I only cut half of the mixture.
Bake the cookies in the oven for 13 minutes, switching the tray placement halfway through to ensure even baking. Once removed from the oven, leave to cool for an hour (either on the baking tray or a cooling rack).
For the buttercream:
1/4 cup dairy free butter (we use Olivani - which is a spreadable butter, otherwise I would recommend softening the butter)
2 cups icing sugar
1 tsp - 2 tsp vanilla extract (to taste)
1 drop Red Food Gel (Optional)
In a stand mixer on low, add the soft butter and mix until creamed well. Add the vanilla extract (I like to add 1 tsp initially and then more at the end if desired). Combine until light and smooth. While the mixer is still running, slowly add the icing sugar until a thick buttercream forms. You’ll want the texture of this buttercream to be a little thicker than you would typically make a buttercream, this is to ensure that the buttercream holds the weight of the cookie layers well. Finally, add the drop of red food gel and mix until the colour is evenly distributed.
Add the buttercream to a large glad bag, seal and push the buttercream into one corner. Twist the bag securely and snip the corner of the bag. Taking the bottom layer of the cookie, pipe dots of frosting around the shape of a heart. I wanted mine to be rather thick so that you could clearly see the layering. Add the second layer of cookie, and repeat the piping process.
Now the fun part begins! Decorate your cookie cake to your heart’s content. I added the larger decorations first (like the flower, berries and bliss ball) to balance the cake. Then, I simply filled in the gaps with the marshmallows and finally the sprinkles. I added a dusting of blackcurrant powder for a final touch too.
I found these delicious bliss balls and the gorgeous sprinkles at my local Countdown. These mini marshmallows can also be found in the baking section.
I would recommend serving your delicious creation immediately, however, technically it will last in the fridge for a few hours.
We placed our heart cake on a breakfast tray with a cup of mum’s favourite herbal tea and of course a few extra flowers! Mother’s Day sorted.
To all the mum’s out there, I hope you have a lovely Mother’s Day. Most importantly, I hope you find ways to treat yourself every day of the week because there is nothing wrong with a little self-care.
On that note, I better go make sure our dogs haven’t tucked into the leftover baking decorations on the kitchen bench! However, thanks for popping in!
From our home to yours,
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