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Holiday Cookie Cutout Cake

 Holiday Cookie Cutout Cake
24 ServingsPrep: 1 hour Bake: 1 hour + cooling


  • 2 packages devil's food cake mix (regular size)
  • 2 cans (16 ounces each) classic fudge frosting
  • White pearl dragees
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 2 cups all-purpose flour
  • 4 cups confectioners' sugar
  • 2 tablespoons meringue powder
  • 1/2 cup warm water
  • Sky blue gel liquid food coloring
  • Chocolate curls


  • Grease and flour three 9-in. x 1-in. round baking pans and one 8-in.
  • x 2-in. round baking pan; set aside. Prepare cake mixes in separate
  • bowls according to package directions.
  • Spoon batter from one cake mix into two of the 9-in. pans. From the
  • second cake mix, pour enough batter into the 8-in. pan so it is
  • three-fourths full. Pour the remaining batter into the remaining
  • 9-in. pan.
  • Bake cakes according to package directions until a toothpick inserted

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Holiday Cookie Cutout Cake (continued)

Directions (continued)

  • near the centers comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely.
  • Set aside 1 cup frosting. Place one 9-in. cake on a serving plate;
  • frost. Repeat. Top with the third cake layer; frost. Add 8-in. cake.
  • Spread frosting over the top and sides of cake. Add pearl dragees.
  • For cookies, in a bowl, cream the butter, sugar and extract. Add
  • flour; mix well. Divide dough in half; flatten each portion. Cover
  • and refrigerate until chilled, about 1 hour.
  • Roll out one portion between two pieces of waxed paper to 1/8-in.
  • thickness. With a floured 1-1/2-in. snowflake cookie cutter, cut out
  • 12 shapes. Place 1 in. apart on ungreased baking sheets. Bake at
  • 325° for 15-20 minutes or until cookies are lightly browned.
  • Cool on wire racks. Repeat, using remaining dough and a floured
  • 3-1/2-in. Christmas tree cookie cutter.
  • For icing, sift confectioners' sugar and meringue powder into a large
  • bowl. Add water; beat on low speed until blended. Beat on high for
  • 5-6 minutes or until soft peaks form. Tint half blue. Leave
  • remaining icing white. Place a damp towel over the bowls and cover
  • tightly until ready to use.
  • With blue icing and a round tip, outline snowflake cookies; fill in
  • centers with thinned blue icing and let dry completely. With blue or
  • white icing and pearl dragees, create varied designs. Let dry
  • completely. For Christmas tree cookies, repeat process using white
  • icing; add decorations.
  • To assemble, spread a small amount of reserved chocolate frosting on
  • the back of each cookie. Position trees and snowflakes around cake.
  • Garnish with chocolate curls. Yield: 24 servings.