Mothers Day Cookie Cake
This layered Mother’s Day Cookie Cake is made with soft vegan sugar cookies and filled with tangy key lime buttercream. Dairy-free, egg-free and completely customizable, it’s a beautiful allergy-friendly dessert that’s perfect for spring celebrations and family baking.
Equipment
Ingredients
- 2 Large Sugar Cookie Shapes (see notes - any shape works)
- 1 batch Key Lime Buttercream (see notes)
- Assorted royal icing flowers (see notes)
- Party Ring Biscuits
- Mini Vegan Marshmallow
- Sprinkles
Instructions
- Prepare all components in advance: bake two matching sugar cookie layers, prepare the key lime buttercream, and have decorations ready.
- Place one cookie layer on a serving plate or cake board. Add the buttercream to a piping bag (either tipless or with a tip) and pipe dollops or swirls over the surface of the cookie.
- Gently place the second cookie layer on top, pressing lightly so that it nestles on top lightly.
- Pipe additional buttercream on the top layer.
- Decorate with royal icing flowers, sprinkles, mini vegan marshmallows, biscuits or toppings of choice.
- Slice and serve.
Video
Notes
- Recommended Recipes:
- For the cookie layers: No Spread, No Chill Vegan Sugar Cookie
- For the buttercream: Key Lime Buttercream
- For the homemade decorations: Vegan Royal Icing
- Cookie Size: Made with a 10-inch cookie cutter. Any size works, as long as both layers match. Use smaller cutters for individual cookie cakes.
- Yield: This cake serves 4 generous slices.
- Storage: Store assembled cookie cake in an airtight container at room temperature for 2-3 days. For the best texture, serve on the day it's assembled. Refrigerate the cake if you live in a warm climate.
- Freezing: Do not freeze once assembled. Individual components can be freezed separately and thawed at room temperature before assembling.
- Variation Ideas: Swap the key lime buttercream for chocolate buttercream with crushed cookies, or Biscoff buttercream with cookie crumbles and cookie butter drizzle.
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