Name: Snickerdoodle Cookie Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 Tablespoon (14g) unsalted butter (melted); 1 large egg white; 2 and ½ Tablespoons (32g) granulated sugar; 2 and ½ Tablespoons (32g) brown sugar; ½ Tablespoon ground cinnamon; 2 and ¼ cups (270g) all-purpose flour; 2 teaspoons (5g) cornstarch; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ¾ teaspoon salt; ¾ cup (170g) unsalted butter (melted); ¾ cup (150g) brown sugar; ½ cup (100g) granulated sugar; 1 large egg + 1 reserved egg yolk; 1 teaspoon vanilla extract; 1 and ½ Tablespoons (13g) granulated sugar (for cinnamon sugar coating); 1 and ½ teaspoons ground cinnamon (for cinnamon sugar coating); ¼ cup (56g) unsalted butter (softened to room temperature); 2 Tablespoons (30mL) milk or cream; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; Pinch of salt; 1 cup (120g) powdered sugar

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Why make this recipe

Snickerdoodle Cookie Cake is a delightful twist on a classic favorite. If you love the soft, chewy goodness of snickerdoodle cookies, you are going to adore this cake. It’s soft, flavorful, and has a wonderful cinnamon sweetness that makes it perfect for birthdays, celebrations, or just because! Plus, you can easily share it with family and friends, creating sweet moments together.

How to make Snickerdoodle Cookie Cake

Making a Snickerdoodle Cookie Cake is simple and enjoyable. You’ll start by preparing the cinnamon ribbons that will give your cake that classic snickerdoodle flavor, then bake the cookie cake, and finally whip up a creamy snickerdoodle buttercream to complete your dessert.

Ingredients :

1 Tablespoon (14g) unsalted butter (melted)
1 large egg white (reserve yolk for cookie cake)
2 and ½ Tablespoons (32g) granulated sugar
2 and ½ Tablespoons (32g) brown sugar
½ Tablespoon ground cinnamon
2 and ¼ cups (270g) all-purpose flour
2 teaspoons (5g) cornstarch
1 teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon salt
¾ cup (170g) unsalted butter (melted)
¾ cup (150g) brown sugar
½ cup (100g) granulated sugar
1 large egg + 1 reserved egg yolk
1 teaspoon vanilla extract
Cinnamon sugar coating:
- 1 and ½ Tablespoons (13g) granulated sugar
- 1 and ½ teaspoons ground cinnamon
¼ cup (56g) unsalted butter (softened to room temperature)
2 Tablespoons (30mL) milk or cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 cup (120g) powdered sugar

Directions :

Cinnamon Ribbons:
- In a bowl, mix the melted butter, egg white, granulated sugar, brown sugar, and ground cinnamon. Add the flour, cornstarch, baking soda, and salt. Stir until just combined. Set aside.
Cookie Cake:
- Preheat your oven to 350°F (175°C). In a large bowl, blend the melted butter, brown sugar, and granulated sugar together. Mix in the egg and the reserved egg yolk, followed by the vanilla extract. Gradually add in the flour, baking soda, and salt until smooth.
Assemble:
- In a greased cake pan, pour half of the cookie cake batter. Swirl in some of the cinnamon ribbon mixture on top. Add the remaining cookie batter and top it with more cinnamon ribbons. Bake for 25-30 minutes or until a toothpick comes out clean.
Snickerdoodle Buttercream:
- In a bowl, mix the softened butter, milk (or cream), vanilla extract, ground cinnamon, and a pinch of salt. Gradually add in the powdered sugar until smooth and creamy.

How to serve Snickerdoodle Cookie Cake

Once your Snickerdoodle Cookie Cake has cooled, slice it into pieces. You can serve it as is or spread a generous layer of the snickerdoodle buttercream on top. It’s great for dessert or even as a sweet snack with your afternoon tea or coffee.

How to store Snickerdoodle Cookie Cake

To keep your Snickerdoodle Cookie Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for up to a week. Just make sure to let it come to room temperature before serving.

Tips to make Snickerdoodle Cookie Cake

Make sure your butter is at the right temperature for the buttercream for smooth blending.
Don’t overmix the cookie cake batter; it should be just combined to maintain the soft texture.
For an extra cinnamon kick, you can add more cinnamon to the cake batter if desired.

Variation

You can add chocolate chips or nuts to the cookie cake batter for a different flavor. Alternatively, you can make mini versions of the cake in muffin tins for individual servings.

FAQs

Can I use brown sugar instead of granulated sugar?
Yes, you can swap out granulated sugar for more brown sugar, but it may change the texture slightly.

Can I freeze the Snickerdoodle Cookie Cake?
Absolutely! You can freeze it after baking. Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil.

How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend to make this cake gluten-free. Make sure to check that all other ingredients are also gluten-free.

Snickerdoodle Cookie Cake

Author: lu-ann
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful twist on classic snickerdoodle cookies, this cake is soft, flavorful, and perfect for celebrations.

Instructions

In a bowl, mix melted butter, egg white, granulated sugar, brown sugar, and ground cinnamon. Add flour, cornstarch, baking soda, and salt. Stir until combined.
Preheat your oven to 350°F (175°C). In a separate bowl, blend melted butter, brown sugar, and granulated sugar. Mix in the egg and reserved egg yolk, along with vanilla extract.
Gradually add in the flour, baking soda, and salt until smooth.
In a greased cake pan, pour half of the cookie batter. Swirl in some cinnamon ribbon mixture, then add the remaining cookie batter. Top with more cinnamon ribbons.
Bake for 25-30 minutes or until a toothpick comes out clean.
For frosting, mix softened butter, milk (or cream), vanilla extract, ground cinnamon, and salt until combined. Gradually add powdered sugar until smooth.
Once cooled, slice and serve with snickerdoodle buttercream on top.