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Baseball cookie cake decorated with red stitches

Name: Baseball Cookie Cake

Summary: A soft and chewy cookie cake shaped and decorated like a baseball—perfect for game day parties, birthdays, and team celebrations. Easy to customize and fun to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Cookie Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups semi-sweet chocolate chips
  • For Decoration:
  • 1 –1½ cups white frosting store-bought or homemade
  • Red buttercream or red piping gel
  • Optional: colored frosting for writing or numbers
  • Optional: sprinkles edible glitter, or themed toppers

Equipment

  • Equipment:
  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber Spatula
  • 12-inch round pizza or cake pan
  • Parchment paper
  • Cooling rack
  • Piping bags
  • Decorating tips (small round for stitches)
  • Offset spatula (optional)

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line a 12-inch round pan with parchment or grease well.
  3. Cream butter and sugars in a bowl until fluffy. Add eggs one at a time. Stir in vanilla.
  4. Whisk dry ingredients in another bowl. Slowly add to the wet mixture. Fold in chocolate chips.
  5. Press dough evenly into the prepared pan. Smooth top with spatula.
  6. Bake for 20–25 minutes, or until edges are golden and a toothpick inserted comes out mostly clean.
  7. Cool completely before decorating.
  8. Frost the top with white icing for the baseball base.
  9. Use red icing to pipe curved lines and stitches to resemble a baseball.
  10. Personalize with names, team numbers, or themed designs as desired.
  11. Slice and serve or store in an airtight container.

Notes

Notes:
Chill dough for 30 minutes for a thicker, chewier texture.
Use gluten-free flour blend for a GF version.
Store in an airtight container for up to 3 days, or freeze undecorated for up to 3 months.