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Perfect Purple Ombre Halloween Cookie Cake

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A stunning purple ombre cookie cake with crispy edges and a soft, chewy center, perfect for Halloween parties. This recipe uses a simple layering technique to create a beautiful gradient from deep midnight purple to soft lavender.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Purple gel food coloring (Americolor or Wilton recommended)
  • Lavender gel food coloring (optional)
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Purple sanding sugar or sprinkles for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly.
  2. Cream the butter and cream cheese together in a large bowl using an electric mixer on medium speed for about 2 minutes until smooth and fluffy. Scrape down the sides halfway through.
  3. Add both sugars and beat for another 2-3 minutes until the mixture looks pale and slightly grainy.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until smooth and glossy.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Stop when no white flour streaks remain.
  6. Divide the dough into 4 equal portions (about 3 pounds total).
  7. Color each portion a different shade of purple: add 8-10 drops of purple gel coloring to the first for darkest, 5-6 drops for medium, 2-3 drops for light lavender, and leave the fourth plain or add 1 tiny drop for the palest hint.
  8. Layer the dough in the prepared pan: start with the darkest purple at the bottom, press into an even layer. Add medium purple on top, then light lavender, and finish with the plain or palest dough. Spread gently without pressing too hard.
  9. Bake for 25-30 minutes until edges are golden brown and center looks set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Let the cookie cake cool in the pan for 15 minutes, then remove the springform ring and cool completely on a wire rack (about 1-2 hours).
  11. Make the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed. Drizzle over the cooled cookie cake and top with purple sanding sugar or sprinkles immediately.
  12. Let the glaze set for about 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts for the prettiest slices.

Notes

Start with less food coloring than you think you need; you can always add more. Ensure butter and cream cheese are truly softened (leave on counter for at least 1 hour). Do not overmix dough after adding flour. Let cookie cake cool completely before glazing. For clean slices, chill in freezer for 15 minutes before cutting. Store in an airtight container at room temperature for up to 3 days; do not refrigerate.

Nutrition

Keywords: Halloween cookie cake, purple ombre, cookie cake, Halloween dessert, purple cookies, ombre cake, fall baking

Find it online: https://recipebelle.com/perfect-purple-ombre-halloween-cookie-cake/