Halloween Cookie Cake

Directions

1. Preheat the oven to 350°F and lightly coat a springform pan with non-stick spray.
2. In a large bowl, whisk together the flour, salt, and baking soda; set aside.
3. In another bowl, beat 1/2 cup of the butter with the brown sugar and granulated sugar until light and fluffy.
4. Add the eggs and vanilla to the butter mixture and beat until well combined.
5. Gradually fold the flour mixture into the wet ingredients, mixing just until incorporated. Avoid overmixing.
6. Fold in the chocolate chips using a silicone spatula if available.
7. Spread the cookie dough evenly in the prepared springform pan.
8. Bake for 23 to 25 minutes, until the top is golden brown. Let the cookie cake cool completely before removing the pan sides.
9. For the frosting, beat the remaining 1/2 cup butter with the powdered sugar until combined.
10. Add the milk a little at a time, beating until the frosting is smooth and holds peaks. If it becomes too thin, add more powdered sugar. You can also use your favorite icing or store-bought frosting.
11. Divide the frosting evenly into three bowls. Tint one bowl with orange gel food coloring, one with green, and one with purple, mixing each until the color is uniform.
12. Transfer each colored frosting into a separate piping bag fitted with a star-shaped tip.
13. Pipe rosettes, stars, and swirls onto the cooled cookie cake. Vary the sizes of your decorations for visual interest. Let your creativity run wild!
14. Generously sprinkle Halloween-themed sprinkles and candy eye sprinkles in various sizes over the frosting for a fun crunch.