Well, March 30 was the 6th birthday of my blog, and I thought it was the perfect occasion for a 12-layer cookie cake!
To celebrate Munchkin Munchies being around for six years, I figured a sprinkle laden, sugar cookie cake would be perfect!
Cookie Process
Top left: I used a #10 scoop for the cookie dough (looks like ice cream:)). and placed it on parchment.
Top right: Place parchment (not in photo) on top of the dough ball, and firmly press down (with your hands) and then outward rotating it around to make a circle. You can re-use the top piece of parchment on the other cookies.
Bottom left: Baked 7-inch cookie
Bottom right: Pale pink frosting for the filling.
Carrie’s tutorial was so helpful and I followed it step-by-step. The process was a bit time-consuming since I could only fit two cookie sheets (one big cookie on each) in the oven at once, but I really enjoyed it. 🙂
Tip: I rotated between four cookie sheets so that two had time to cool (while the other two baked) before I needed to use them again.
I love the look of this sprinkled, sugar cookie structure and the pink icing between the layers.
I was overly anxious to cut into it and started to slice it right away, but it started to crack and squish, (oh no!) before I remembered I was supposed to wait at least four hours before doing so! So, I covered it and waited…
The next morning when I sliced into it, my expectations were definitely met!
I couldn’t resist adding the last bit of saved frosting* to the top of the cookie cake (which also covered the crack:)) and sprinkles…it’s not everyday that your blog turns six!
*It was pure serendipity that when I was making this cookie cake, I discovered Sweetapolita’s book in my mailbox. 🙂 I used her Vanilla Bakery Frosting recipe and it was perfectly delicious! I know Rosie’s book is destined to become one of my favorites! 
I shared this wedge with my husband and we both loved it! The cookies were soft, with crunchy edges, and the creamy, tasty frosting complemented the cookies perfectly.
Quite a bit of “WOW” factor!
Sprinkles make me happy.
Happy 6th birthday to Munchkin Munchies!
I look forward to trying this with other cookie/frosting combinations, though I think this one will be hard to beat!
Thanks Carrie for the fabulous and fun idea!
12-Layer Sugar Cookie Cake
1. Mix up sugar cookie dough (This recipe made a dozen cookies). Don’t forget to add sprinkles!
2. Place a mound of cookie dough (I used a #10 scoop, 3-4 oz.) on a parchment lined cookie sheet.
3. Place another sheet of parchment on top of the cookie dough and use your hands to shape the dough into a circle about 1/4-inch thick.
(Try your best to make them all close to the same size; mine were 7-inches. A few of my cookies turned out a little too big for my liking, so I trimmed them with a pizza cutter while they were still warm/soft.)
4. Remove the top sheet of parchment (use it with all the cookies) and bake the sugar cookies at 350 degrees for about 13 minutes, or until browning around the edges.
(I baked two sheets at once in my oven and rotated them halfway through the baking process.)
5. Lift the parchment sheet with the baked cookie from the cookie sheet and move it to a cooling rack. Let cookie cool. Remove the cookie from the parchment and let it cool completely.
{Once all the cookies have cooled, it’s time to frost and stack them}
7. I held each cookie in my hand while I used a small, offset spatula to spread a thin layer (tinted pink!) of the soft, creamy frosting around it, coming about a 1/2-inch from the edge.
You may place the first cookie directly on the serving platter and frost it that way if you prefer.
{frosting recipe below}
8. When all of the cookies are frosted and stacked, the cake needs to rest, covered, for at least 4 hours, or overnight.
9. Time for the payoff…slice it up (I used a serrated bread knife) and serve some happiness!
Vanilla Bakery Frosting
(from The Sweetapolita Bakebook, included with permission)
Ingredients:
1 cup (225 g) unsalted butter, room temperature
1/4 cup (50 g) high-ratio shortening (I only had Crisco on hand)
Pinch of salt
3 1/4 cups (410 g) confectioners’ sugar, sifted
1/2 cup (120 ml) heavy cream
2 teaspoons pure vanilla extract or vanilla bean paste
1/4 teaspoon pure almond extract
Directions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes. Gradually add the confectioners’ sugar, heavy cream, vanilla, and almond extract.
2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
3. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.
Cheers to more years!
Linked to:
Kitchen Fun and Crafty Friday 
Thanks for the post very nice article.