To make the Peppermint Chocolate Chip Cookie Cake:

1. Preheat oven to 350 degrees F and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
2. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and peppermint extract and mix until well combined.
6. Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don’t over-mix.
7. Fold in the chocolate chips and peppermint pieces. The cookie dough will be thick.
8. Spread the dough evenly into the prepared cake pan.
9. Bake for 20-25 minutes or until the edges are slightly golden.
10. Remove from oven and allow to cool completely in the cake pan. If you remove it while still warm, it’s likely to break.

To make the Gingerbread Cookie Cake:

1. Preheat oven to 350 degrees F and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
2. Combine the flour, spices, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the molasses and mix until well combined.
6. Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don’t over-mix.
7. Fold in the butterscotch chips.
8. Spread the dough evenly into the prepared cake pan.
9. Bake for 20-25 minutes or until the edges are slightly golden.
10. Remove from oven and allow to cool completely in the cake pan.If you remove it while still warm, it’s likely to break.

To make the Eggnog Cookie Cake:

1. Preheat oven to 350 degrees F and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
2. Combine the flour, spices, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and eggnog and mix until well combined.
6. Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don’t over-mix.
7. Fold in the white chocolate chips.
8. Spread the dough evenly into the prepared cake pan.
9. Bake for 25-30 minutes or until the edges are slightly golden.
10. Remove from oven and allow to cool completely in the cake pan.If you remove it while still warm, it’s likely to break.

To build the cake:

1. When all the cookies are baked and completely cooled, make your frosting. To make the frosting, beat the butter in a large mixer bowl until smooth.
2. Slowly add half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract, 4-5 tablespoons of water or milk and salt and mix until well combined.
4. Slowly add the remaining powdered sugar and mix until well combined and smooth. Add additional water or milk, as needed to get the right consistency of frosting.
5. If any of your cookie cakes have raised edges, you can use a serrated knife to trim them, if desired. This will help with layering and make sure you don’t have to use as much frosting between layers to keep things level.
6. Place the gingerbread cookie cake on a serving plate or cardboard cake circle and spread about 1 cup of frosting evenly on top.
7. Add the eggnog cookie on top of the frosting and add another layer of frosting.
8. Top the cake with the peppermint chocolate chip cookie cake.
9. Frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
10. Press sprinkles into the sides of the cake. You’ll want to do this immediately so that the frosting doesn’t crust over. Once it does, the sprinkles won’t stick as well.
11. Color the remaining frosting with green gel icing color and pipe a border around the top of the cake. I used Ateco tip 847.
12. Store cake in an air tight container. Cookie cake should be good for 4-5 days.