For the buttercream frosting:
To make the sugar cookie layers:
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Preheat oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
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In a separate bowl combine the flour, cornstarch, baking soda, cream of tartar and salt and set aside.
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In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 additions, mixing until just combined.
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Divide the dough evenly between the two prepared pans (I actually use a cookie scoop for this) and press the dough into an even layer (The butter wrapper actually works great for this, or you can use greased fingers).
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Bake for 18-20 minutes, until the edges are golden brown and center is puffed and set. Do not overbake or the cookie layers will be too dry. Let the cookies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
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In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, powdered sugar, cream vanilla, almond extract and salt on medium speed until combined. Increase speed to high and beat until frosting is very light and fluffy, about 3-4 minutes.
To assemble cake:
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Place one cooled sugar cookie layer on a plate or cake stand. Cover with about ⅓-½ of the frosting. Top with the second cookie layer and cover the cake with the remaining frosting and decorate as desired.
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The sugar cookie cake is best the day it’s baked (it’s the softest and most moist), but it will keep at room temperature for a few days.
- You can bake this cake in a single 9-inch cake pan instead of two 8-inch pans. The cookie will be thicker, but still delicious, and easier to bake and decorate. Follow recipe above as written, adjusting bake time to 25-37 minutes.
- Be sure to measure flour correctly for this recipe using the spoon and level method or a digital scale. Measuring incorrectly will result in too much flour in the dough and the baked cookie layers will be very dry and crumbly.
- Cream of tartar and cornstarch work together to keep the sugar cookies moist, soft and fluffy. Do not skip these ingredients!
- This recipe was originally published in 2015. I’ve made a lot of changes from the original version to make the ratio of cookie to frosting more favorable and delicious, and to improve the softness and flavor of the sugar cookie layers.
Calories: 689kcal, Carbohydrates: 94g, Protein: 5g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 160mg, Potassium: 86mg, Fiber: 1g, Sugar: 65g, Vitamin A: 1058IU, Vitamin C: 0.03mg, Calcium: 23mg, Iron: 2mg
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