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A slice of snickerdoodle cookie cake with frosting sits on a wooden board, next to a cake, a jar of milk, and a woven decor item on a plaid cloth.
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Snickerdoodle Cookie Cake

A soft and chewy snickerdoodle cookie cake covered in cinnamon sugar and decorated with festive buttercream pumpkins.
Prep Time20 minutes
Cook Time25 minutes
Chill and Cool Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 408kcal
Author: Laura

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
    A white bowl filled with flour sits on a light-colored marble countertop, ready to be transformed into a delicious snickerdoodle cookie cake.
  • 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
    A metal whisk rests in a blue bowl containing a yellow, partially mixed batter for a snickerdoodle cookie cake.
  • Add the dry ingredients and mix with clean hands until a soft, sticky dough forms
    A blue bowl filled with a mound of creamy, pale snickerdoodle cookie cake dough sits on a white marble surface.
  • Place the dough on a large piece of plastic wrap or parchment paper and wrap tightly
    A mound of raw dough for a snickerdoodle cookie cake sits on a sheet of plastic wrap on a white surface.
  • 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
    A round piece of dough, destined to become a classic snickerdoodle cookie cake, is coated with a mixture of cinnamon and sugar and sits on a white surface, with excess cinnamon sugar scattered around it.
  • Press the dough evenly into the prepared 9-inch cake pan, spreading it all the way to the edges
    A round, baked pie with a golden brown crust reminiscent of a snickerdoodle cookie cake and a dusting of granulated sugar on top, in a ceramic pie dish, viewed from above on a white surface.
  • Bake for 20-25 minutes, until the edges are golden brown and the center looks set but still soft
    A round, golden-brown snickerdoodle cookie cake in a pan viewed from above on a light background.
  • 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
    A stainless steel mixing bowl containing creamy, partially mixed snickerdoodle cookie cake dough sits on a white marble surface.
  • 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
    A close-up of a pink spatula holding a scoop of orange frosting, destined for a snickerdoodle cookie cake, with more frosting in a metal bowl in the background.
  • 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
    A hand pipes swirls of frosting onto a baked, cinnamon-sugar topped snickerdoodle cookie cake in a round pan.
  • Add mini chocolate chips for the pumpkin stems
    Hand piping green frosting onto a round snickerdoodle cookie cake, dusted with cinnamon-sugar, with a close-up focus on the decorating process.

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.

Nutrition

Serving: 1 Serving | Calories: 408kcal | Carbohydrates: 60g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 127mg | Potassium: 105mg | Fiber: 1g | Sugar: 44g | Vitamin A: 570IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg