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Letter Cookie Cake!

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A Vanilla Shortbread Cookie, with Vanilla Buttercream Frosting, and all the Delicious Decoration… The Letter Cookie Cake is perfect for Birthdays and all Occasions!

So… Letter Cookie Cakes? Yeah, I realise I am a bit late in posting the recipe for this one, the crazy phase of these was a little while ago now, but in all honesty I just hadn’t got round to it. I do still utterly adore this sort of ‘cake’, so I am more than happy to post the recipe for it now, and hopefully it’s not too late for you guys! 

One thing I must discuss from the beginning? Is that YES it technically is a ‘Cake’ even though there is no cake involved in the bake. It’s more the style of bake you could say? It would easily take the place of a cake at an occasion! 

These have been around for a while now, and I am unsure of where they started… sorry. They come in many variations, some which do include sponges that are cut very thinly, and some that include meringue… but I thought I would start with cookie. 

I’ve made a few of these nows, and the biscuit can vary somewhat depending on what recipe you use, but I thought I would make it as simple as possible, and use shortbread. I’ve made sugar cookie versions before, but that dough requires more ingredients, so maybe next time. 

I thought that shortbread was easy, as the base of it is just three ingredients. Butter, Sugar and flour. You add flavouring in is you wish, for example I did Vanilla, but you can vary this to anything you fancy. Lemon, Orange, Mint, etc! 

When making the biscuit dough, I really would recommend using actual unsalted butter. It just fares so much better, makes the dough easier to work with, and has the classic buttery taste that shortbread desires. 

For this time, as it’s my first recipe for these, I went with Vanilla as it is the basics. A Chocolate version will be zooming your way shortly, so don’t worry! 

When cutting the dough out, it is SO MUCH EASIER to roll the dough in between sheets of parchment paper, as then you don’t have to try and move the delicate shape, after you’ve cut it. I’ve tried, and failed, many times.

I went for a basic O shape as you can see, but you can cut out any letter or number you want, print it off, and make a stencil and cut to that. For the amount of dough I have used, it was perfect for three O’s, and some off-cut shortbread cookies. If you want to make a massive letter, with three or four layers, this probably won’t be enough biscuit dough. 

When making an extremely simple shape like this, you can just use two differently sized bowls like I did! If using a different letter or shape, you want to stick to a maximum height/width of probably 25cm or so, so that you have enough dough!

You want to roll the biscuit dough to be 1/2cm thick, and then put the dough in the fridge till solid as it will help it keep its shape. You want to be VERY careful with it before, during, and after baking because of the biscuit breaks, you’re scuppered. 

For the Buttercream, I again just went simple with American Buttercream frosting, as sometimes it is just best. It does make the bake very sweet, but that’s what you have to expect from a Letter Cookie Cake. It will be sweet! 

When making the Buttercream, you should also use Unsalted Butter. Not a spread, not stork, not a branded butter that you like… just basic, unsalted butter. No added liquid, no trying to make it low fat, just stick to the recipe!

Decoration wise, you can go as much, or as little as you want. I use a Jumbo Round Piping Tip for this bake, with some Large Disposable Piping Bags. It’s the easiest thing to use, as you can get the cute little rounds of buttercream that make the bake so symmetrical.

I then use anything I have in my fridge, or anything I fancy for the topping. Chocolate coated strawberries, raspberries, blueberries, mini meringues, edible flowers, chocolate bark shards, freeze dried raspberries, and so on! 

You can also use sweets, chocolates, other cookies, macarons, other fruit, and so on! There is nothing stopping you using what you want. I just think it’s best to randomly put the bits on top, and don’t think about it too much. I always think these look best when they’re random. 

Put the larger bits on first, and then fill with the smaller items. Or, do it the other way around! I tend to lay out what I am using, and grab bits and roll with it. One of the best things about this sort of bake is that it is so easily personalised!

Have any questions? Leave them below! Or email me. Enjoy! x 

Letter Cookie Cake!

A Vanilla Shortbread Cookie, with Vanilla Buttercream Frosting, and all the Delicious Decoration... The Letter Cookie Cake is perfect for Birthdays and all Occasions! 
Print Pin Rate
Category: Dessert
Type: Cookies
Keyword: Cookie Cake
Prep Time: 1 hour
Cook Time: 15 minutes
Decorating Time: 45 minutes
Total Time: 2 hours
Servings: 12 People
Author: Jane's Patisserie

Ingredients

The Cookies

  • 250 g Unsalted Butter (not stork)
  • 125 g Caster Sugar
  • 375 g Plain Flour (extra for dusting)
  • 1 tsp Vanilla

The Buttercream

  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 1 tsp Vanilla

Decoration

  • Chocolate Covered Strawberries
  • Raspberries
  • Blueberries
  • Mini Meringues
  • Edible Flowers
  • Sprinkles
  • Freeze Dried Raspberries
  • Chocolate Shards

Instructions

For the Cookies

  • Make sure your butter is at room temperature.
  • Beat together the Butter and Sugar until creamy and thoroughly mixed.
  • Add in the Plain Flour, and Vanilla, and beat again till a dough is formed. It can be a little crumbly, but it does come together.
  • Get two larger pieces of Parchment Paper, and roll 1/3 of the dough inbetween it.
  • Roll out so it's larger than your largest bowl, and then lightly cut around the bowl, without cutting through the paper. Add a smaller bowl to the middle, and cut around that as well, and remove the excess dough.
  • If using the shape of a letter, or number, cut out around a stencil lightly, and remove excess dough.
  • Repeat the process again, for the other two layers.
  • Place the three large cookies in the fridge for at least 30 minutes, or the freezer for 10 minutes.
  • Preheat your oven to 180C/160C fan, and then bake the cookies in the oven for 12-15 minutes, or until they are lightly starting to brown. Leave the cookies to cool fully on the tray.
  • With the excess dough, you can cut out any shapes of cookie you want. They will take about 10 minutes to bake, at the same temperature.

For the Buttercream

  • Make sure your Butter is at room temperature.
  • Beat the butter on it's own for a few minutes to loosen it and make it lighter.
  • Add in the Icing Sugar and beat fully to incoporate it!
  • Add in the Vanilla, and keep on beating the buttercream for about 5 minutes to make it lovely and light and fluffy!

For the Decoration

  • Add a bit of buttercream onto your serving plate to stick the first biscuit down.
  • Carefully add on your first biscuit shape, and pipe on your buttercream! You can use whatever piping tip you like!
  • Add on the second biscuit and repeat!
  • Add on the third biscuit, and repeat again.
  • Now top with whatever you like - raspberries, chocolate dip strawberries, mini meringues, sprinkles, chocolate shards, blueberries, freeze-dried fruit and so on!
  • For this, it's best not to overthink it, and just go with the flow! I usually add on the larger objects, and then go down in size to make sure everything fits!
  • Enjoy!

Notes

  • You can of course cut whatever biscuit shape you like! I just did the circles as the easiest example.
  • I don't add measurements for the decorations as this can vary on the size of the biscuit cake you make, or shape. 
  • Also, some people may want to decorate it differently!
  • I would store this in the fridge personally, and it lasts a good 2-3 days!
Nutrition Facts
Letter Cookie Cake!
Amount Per Serving
Calories 494 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 72mg24%
Sodium 5mg0%
Potassium 35mg1%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 41g46%
Protein 3g6%
Vitamin A 833IU17%
Calcium 12mg1%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

27 Comments

  • Louise
    October 3, 2020 at 10:22 am

    if i wanted to make a 21 number version of this, would i need to double the ingredients?

    Reply
    • Jane's Patisserie
      October 3, 2020 at 10:57 am

      It depends on the size of the numbers you want to use as that’s the main guide – but it would be safer to do that and then freeze any leftover dough!

  • Joanne
    September 5, 2020 at 6:13 am

    HI,
    I’m just wondering how far in advance could I make and decorate the cookie cake?

    Reply
    • Jane's Patisserie
      September 5, 2020 at 8:08 am

      I would say it lasts a few days, but the longer you leave it after decorating the softer the biscuit will get x

  • Carolina
    August 19, 2020 at 3:17 am

    Thanks so much for this recipe and instructions, excited to try it out! Is it possible to freeze the baked shortbread?

    Reply
  • Sivaranshane Ajanthan
    July 30, 2020 at 5:18 pm

    What was size of the rounds you cut. Just to plan how much dough I need to make

    Reply
    • Jane's Patisserie
      July 30, 2020 at 7:55 pm

      Hey! As mentioned on the post you want to use probably a maximum width of 25cm, and then you will have excess from the cut out (but that depends on shape chosen)

  • Yukti
    July 13, 2020 at 5:14 am

    Hi jane
    I made these and the ratios were bang on. Thankyou.
    Can you help me with a chocolate version?

    Thanks

    Reply
    • Jane's Patisserie
      July 13, 2020 at 11:42 am

      Hey! Ah yay! I would use the same, but use 330g flour, 45g cocoa powder!

  • Ella
    June 15, 2020 at 11:02 pm

    Hi Jane do you have to use caster sugar. I don’t have it on hand and I only going to the store if it’s absolutely necessary.

    Reply
    • Jane's Patisserie
      June 16, 2020 at 10:28 am

      You do need sugar for it as it’s quite a key ingredient – you can’t just leave it out unfortunately!

  • Taylor
    May 14, 2020 at 3:06 pm

    That looks amazing, I definitely want to try this!
    I have 2 questions if you don’t mind answering them please.

    1. Where did you buy your edible flowers? (I like the ones you used specifically).
    2. The method for the decoration section is blank (there a nutritional box straight after the heading) I know its probably quite straightforward but was there a particular method you used?

    Thanks

    Reply
    • Jane's Patisserie
      May 14, 2020 at 5:39 pm

      Hey! That’s the weirdest thing, it went back to an old version so I’ve just reverted it and the instructions are back! The edible flowers I bought specifically were from Sainsbury’s, but I haven’t seen them in there recently! Online may be the best shout!

  • Audrey
    April 18, 2020 at 10:06 pm

    can i use vanilla cake instead of cookies?

    Reply
    • Jane's Patisserie
      April 19, 2020 at 10:41 am

      Umm yes sure, just means with cake that you get wastage of cake!

  • Atturina Davenport-Handley
    March 13, 2020 at 1:38 am

    Can I make shortbread the day before and then add cream and decorations the next day? How do I store the cooked shortbread till the next day?

    Reply
    • Jane's Patisserie
      March 13, 2020 at 10:29 am

      I would carefully store it in a container if you can at room temp!

  • Maria Medina
    December 5, 2019 at 12:55 am

    My doubt is that when the cake is ready to be eaten, how do you cut it in pieces so that the piece looks nice and it doesn’t break ? Do the pieces cut easily and maintain the shape of the piece ?

    Reply
  • Jen
    November 12, 2019 at 8:19 am

    Hi Jane! How far in advance can I make these? Can I leave the shortbread in the fridge overnight and bake the next morning? Thank you!!
    P.S. every recipe I have made of yours, everyone has loved! So thank you! X

    Reply
    • Jane's Patisserie
      November 12, 2019 at 4:06 pm

      You can just leave the shortbread at room temp – but with buttercream it will last a few days (as the decorations are often fresh!)x

  • zahra
    September 21, 2019 at 11:53 am

    Wow Jane, this looks gorgeous 😍😍

    Reply
  • Ansa
    September 21, 2019 at 11:44 am

    looks absolutely delicious! Would you be able to do a video on YouTube for this?
    Also, wanted to ask if you could do different types of icings and do a little recipe for those too?
    Thank you so much and for all the delicious other cake recipes!

    Reply
  • Julie
    September 21, 2019 at 8:43 am

    That cookie number looks amazing. I’ve wanted to make one for ages but how on earth do you cut them don’t they just break into bits 😩

    Reply
    • Jane's Patisserie
      September 21, 2019 at 1:42 pm

      Very carefully! It’s much better to roll them onto the paper already, so you then don’t have to transfer it across!! x

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