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Snickerdoodle Cookie Cake

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!
By Annalise Sandberg
Created 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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
1190
Calories from Fat
510
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;
Carbohydrate Choice
11
*Percent Daily Values are based on a 2,000 calorie diet.
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