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Snickerdoodle Cookie Cake

4 Ratings
4 Comments
  • 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 -

Annalise Sandberg Annalise Sandberg
January 12, 2015

Ingredients

Cake

2
pouches Betty Crocker™ Snickerdoodle cookie mix
1
cup butter, melted
2
eggs
2
tablespoons water

Frosting

1
cup butter, softened
1/2
cup packed light brown sugar
1/2
teaspoon ground cinnamon
3
cups powdered sugar, sifted
1
teaspoon vanilla
3
tablespoons heavy whipping cream or milk

Steps

Hide Images
  • 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

 No nutrition information available for this recipe

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