Snickerdoodle Cookie Cake
This is a snickerdoodle in its biggest, most shareable form! One big, soft, cinnamon-sugar coated Snickerdoodle Cookie Cake makes an easy Autumnal dessert. No rolling balls, rolling in sugar and babysitting them in the oven. Just mix, chill, coat and bake and a mega snickerdoodle is yours to enjoy.
The Snickerdoodle Cookie Cake starts with a classic snickerdoodle dough, and yes WITH cream of tartar for all you purists out there. The dough gets rolled in cinnamon sugar and pressed into a cake pan instead of being scooped into individual cookies, so you get all that familiar snickerdoodle flavor in one big, soft, shareable round.
We Love Cookie Cakes!
A cookie cake is a great answer any time you want something a little more festive than regular cookies but you don’t want to deal with a full cake. The layers, crumb coats, cake assembly and frosting can be overwhelming. Plus some of us just aren’t born with the cake baking gene, ok? LOL
Cookie Cakes travel well in the car if you’re going to a party. They’re easy to serve; just slice and walk away. You don’t need a cake plate or any fancy tools serving tools.
Plus they’re kind of one of the best things to make with kids over a fall break. They can expeirment with piping frosting and then eat their work when they’re done.
Ingredients For A Snickerdoodle Cookie Cake
Talk about a pantry staple recipe! Most of the things you need for this giant cookie are things you probably already have! You can skip the frosting if you want to, or if you just don’t have the tips and bags decorate with. See below for a simple way to decorate them.
- butter
- sugar
- egg
- vanilla
- milk
- flour
- cream of tartar
- baking soda
- cinnamon
- powdered sugar
- milk
- butter
- food coloring, orange and green
- mini chocolate chips, for stems
You Will Also Need:
- 9-inch cake pan
- piping bags
- decorating tip #352, makes a leaf shape with icing
- decorating tip #12, makes a round shape with icing
- coupler sets for piping bags
Alternate Decorations
Skip the pumpkin decorating and simply dust the cooled cookie cake with extra cinnamon sugar for a simpler version any time of the year.
A simple way to decorate without the tips would be to load the orange color frosting into a heavy duty sandwich bag with a corner snipped off and make orange blobs around the edge. Then load the green frosting into a different bag with a small cut in the corner and make green vines that go around the edge of the cookie. Add a chocolate chip or mini chocolate chip for the stem or just use some of the green.
To Store
Store the decorated cookie cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week if your kitchen runs warm. Let it come back to room temperature before serving for the best texture.
Snickerdoodle Cookie Cake
Equipment
- 9-inch cake pan
- piping bags
- Decorating tip #352
- Decorating tip #12
- Coupler sets
Ingredients
Cookie
- 1/2 cup butter 1 stick, if using unsalted add a pinch of salt to the dry ingredients
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 1 1/4 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
Cinnamon Sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Buttercream
- 4 tbsp butter
- 1 1/2 cups powdered sugar
- 1 tbsp milk plus more as needed
- Orange food coloring
- Green food coloring
- Mini chocolate chips for stems
Instructions
Make the Cookie Dough
- Preheat the oven to 350°F
- Grease a 9-inch round cake pan, set aside
- In a small bowl, whisk together the flour, cream of tartar, and baking soda, set aside
- Add the butter and sugar to a large mixing bowl and mix until well combined
- Add the egg, vanilla, and milk and mix until well combined
- Add the dry ingredients and mix with clean hands until a soft, sticky dough forms
- Place the dough on a large piece of plastic wrap or parchment paper and wrap tightly
- Refrigerate for 1 hour
Shape and Bake:
- Remove the chilled dough from the refrigerator and shape it into a flat disc
- Mix the sugar and cinnamon together
- Roll or press the dough in the cinnamon sugar mixture to coat all sides
- Press the dough evenly into the prepared 9-inch cake pan, spreading it all the way to the edges
- Bake for 20-25 minutes, until the edges are golden brown and the center looks set but still soft
- Cool completely in the pan before decorating, at least 1 hour, you can enjoy now OR make the buttercream while the cookie cools and decorate as
Make the Buttercream:
- Beat the butter until smooth and creamy
- Add the powdered sugar and milk and beat until light and fluffy, scraping down the sides as needed
- If the buttercream is too thick to pipe, add more milk, 1 tsp at a time. If it is too thin, add more powdered sugar
- Divide the buttercream between 2 bowls
- Tint one portion orange and the other green.
- Fit one piping bag with decorating tip #352 and fill with the green buttercream
- Fit another piping bag with decorating tip #12 and fill with the orange buttercream
To Decorate:
- Once the cookie cake is completely cool, pipe pumpkin shapes and leaves over the top as desired
- Add mini chocolate chips for the pumpkin stems
Video
Notes
- The center should still look slightly soft when the cookie cake comes out of the oven. It will continue to firm up as it cools.
- Cool the cookie cake completely before decorating because it is soft and fragile while warm.
- Chill and cool time includes 1 hour for chilling the dough and at least 1 hour for cooling the baked cookie cake.
