Try our sweet cookie cakes that combine the best of both pastries. The palm-size treats come with a fluffy texture and tasty toppings. More on Foodal.
For the Cookie Cakes
3 1/2ozbutterroom temperature
a pinch of salt
9ozall purpose flour
For the Icing and Decorations
3 1/2ozPowdered sugar
6-7teaspoonsfresh lemon juice
Line a baking tray with parchment paper. Preheat the oven to 400°F/200°C.
Whisk butter and sugar until creamy by hand or with a whisk attachment on a mixer. Add eggs and a pinch of salt. Whisk until incorporated.
Add cornstarch, milk, flour, and baking powder. Mix until you have a homogenous batter.
Use two tablespoons to form small, round heaps of batter. Place them evenly spaced onto the prepared baking sheet. Bake for 10 to 15 minutes.
Remove and cool on a rack. After a few minutes, gently turn the cakes upside-down, so that their flat surface can cool properly.
Mix powdered sugar with lemon juice, using as much juice is needed to achieve a thick, yet spreadable, sugar paste. Stir until smooth. Spread the icing and chocolate glaze on the flat side of the cake.
While the icing is still wet, decorate with nonpareils, chocolate drops, or any other decorations.