A fun, “partly healthier” dessert for two, these sugar cookie cakes are made with whole wheat flour and sweetened with whole cane sugar.
Friday evenings are our “dessert nights”. Casey and I both have a sweet tooth, and I’ve found that scheduling specific days to make dessert is a good idea rather than have sweet stuff sitting around all week. 😉
Casey’s favorite dessert is sugar cookies. That perplexes me a little. I like them, but with all the other amazing desserts out there, (like chocolate chip cookies, lemon bars, cheesecake, and coconut cream pie), I wouldn’t necessarily put sugar cookies at the top of the list.
Every time I ask Casey to pick a dessert for the weekend, he says “Sugar cookies!” So that’s what we had this Friday, with a fun and “slightly” healthier twist.
I love chocolate chip cookie cake (it’s my favorite dessert actually), so I thought, “Why not sugar cookie cake?”
Better yet, why not individual sugar cookie cakes with icing? I have a couple of cute mini cake pans that I rarely get the opportunity to use, and I decided they would be fun with sugar cookie cake.
These cakes are simple but yummy, and they turned out to be so cute!
Sugar Cookie Cakes
- 1/3 cup Sucanat (whole cane sugar, or you can use regular sugar)
- 1/3 cup butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2/3 cup whole wheat flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup powdered sugar
- 1 1/2 Tablespoons butter, softened
- 1/8 teaspoon almond extract
- pinch of salt
- 2 to 3 teaspoons fat free milk
Preheat oven to 350 degrees Fahrenheit.
Cream 1/3 cup butter and Sucanat together in medium sized bowl. Add egg and vanilla and mix well. Stir together flour, 1/8 teaspoon salt, and baking powder in separate bowl. Add to wet ingredients and mix again just until well blended. Grease two mini cake pans (about 4×4 each, or one 8×8 pan) and spread cookie dough into pan(s). Bake for 13-16 minutes (or just until cakes start to turn golden at the edges). Do not over bake! I like to take my cookies out when they are still a little underdone so they are nice and chewy.
Let cool in pans for about 5-10 minutes and then turn out onto cookie rack. Let cool completely before frosting. To frost: Beat softened 1 1/2 Tbsp butter and powdered sugar together until fluffy. Add almond extract and pinch of salt and continue beating, adding milk gradually just until icing is at a spreadable consistency. Spread icing over cookie cakes and enjoy!
Note: recipe adapted from this version at Crazy for Crust.
~K in the Kitchen