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Sky-High Snickerdoodle Cookie Cake

By Annalise Sandberg
Created January 10, 2017
Please both the cookie and cake lovers in your life with this triple-layer cookie cake.

This show-stopping cake has a little secret—it’s made of cookies! Snickerdoodle cookies to be exact, made in a jiff with Betty Crocker Snickerdoodle Cookie Mix. Starting with Betty’s mix makes quick work of the layer-baking, and once it’s assembled with the homemade cinnamon-brown sugar frosting, I promise no one will be the wiser.

For the cookie layers, you’ll need two Betty Crocker Snickerdoodle Cookie Mixes and the ingredients listed on the back: 2 eggs, 2 tablespoons of water and 2 sticks (1 cup) melted butter. (You’ll find the complete list of ingredients needed in the recipe below!)


Using either a stand mixer, hand-held mixer or a large spoon, combine the cookie mixes with the eggs, water and melted butter to make a thick dough.


Measure 8 small rounded teaspoons of dough out first for the decorative cookies that will top your masterpiece. Roll them in the cinnamon-sugar provided in the mix and bake for about 5 minutes. Let cool completely and set aside.


While the cookies are baking, divide the rest of the batter among 3 greased cake pans lined with circles of parchment. You can use either 8 or 9-inch pans, and if you don’t have 3 of the same size, no sweat, just bake the layers in shifts. 

Bake the cookie layers until the edges are golden, about 25 minutes. Then carefully transfer them to a wire rack to cool completely.


While the cookie layers are cooling, prepare the cinnamon-brown sugar frosting. Combine the butter, brown sugar and cinnamon in a large bowl and beat until smooth.


Then add the powdered sugar, vanilla extract and cream or milk. Mix on low until combined, and then increase the speed to high and beat until the frosting is smooth and creamy.


To assemble the cake, place one cookie layer on a cake stand or large plate. Cover with one third of the frosting and place another cookie layer on top. Cover with another third of the frosting and the final cookie layer. Use a piping bag to decoratively pipe the remaining frosting on top and top with the mini snickerdoodle cookies.


Elegant isn’t it? Delicious too! (Especially when served with a big glass of milk or piping hot cup of coffee on the side.)