Snickerdoodle Cookie Cake

Prep 30 min
Total 60 min
Servings 8

If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble! MORE+ LESS-

By Annalise Sandberg

Created January 12, 2015

Make with

Betty Crocker Cookie Mix

Ingredients

Cake

pouches Betty Crocker™ Snickerdoodle cookie mix

cup butter, melted

eggs

tablespoons water

Frosting

cup butter, softened

1/2

cup packed light brown sugar

1/2

teaspoon ground cinnamon

cups powdered sugar, sifted

teaspoon vanilla

tablespoons heavy whipping cream or milk

Steps

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1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
2

In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
3

Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
4

Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
5

In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
6

Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
7

Store covered at room temperature, and use within a few days.

Expert Tips

You can use either 8- or 9-inch cake pans for this recipe. Using 8-inch pans will result in a taller cake, while using 9-inch pans will result in a wider cake.
If you don't have 3 cake pans, you can bake the layers in shifts. Be sure to grease and line with parchment before baking each layer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 1190
Calories from Fat: 510

% Daily Value

Total Fat: 56g; 86%
Saturated Fat 31g 154% Trans Fat 2g
Cholesterol: 175mg; 59%
Sodium: 720mg; 30%
Potassium: 390mg; 11%
Total Carbohydrate: 167g; 56%
Dietary Fiber 0g 0% Sugars 125g
Protein: 4g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 9 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 Fat;