This Valentine sugar cookie cake is a two layer sugar cookie filled with a soft American buttercream frosting!
Total Time:45 minutes
For the cookies:
½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt
For the frosting:
¾ cup unsalted butter, at room temperature
2 pounds confectioner’s sugar
2 large pasteurized eggs
3 teaspoons pure vanilla extract
¼ teaspoon of salt
Milk, as needed
Food coloring, if desired
To prepare the cookies:
In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed. Wrap the dough in plastic wrap, and chill in the fridge for an hour to set up.
When ready to bake, preheat the oven to 350 degrees and line a large baking sheet with a sheet of parchment paper. Generously flour a work surface and roll the dough out to just under 1/4” thick using a floured rolling pin. Use the stencil to trim out a heart, then regather the dough, roll it out again and trim out another heart. Transfer the dough shapes carefully to the baking sheet, spacing them out at least 2” apart. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 13 minutes, or until the edges of the cookies are set but not yet golden. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely.
To prepare the frosting:
In a large bowl, combine the butter, confectioner’s sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting.
To assemble the cake:
Spread a small dollop of frosting on your serving platter and place the first cookie on top. Transfer half of the frosting to a piping bag fitted with a large round (1M) tip (Feel free to use another decorative tip as desired). Pipe rounds of frosting all over the cookie and then top it with the second cookie. Repeat this process with the second cookie. Use sprinkles, flowers, or small candies to decorate the top of the cake.