Prep
30m
Cook
35m
Total
1h 5m
Ingredients
Method
Nutrition
A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Completely cool the cookie cake. Be sure to let the cookie cake cool completely in the pan and before decorating or the frosting will melt! If the frosting is chilled too long... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth.
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Prep
30m
Cook
35m
Total
1h 5m
Ingredients
Method
Nutrition
A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Completely cool the cookie cake. Be sure to let the cookie cake cool completely in the pan and before decorating or the frosting will melt! If the frosting is chilled too long... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth.
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