Snickerdoodle Cookie Cake

Snickerdoodle Cookie Cake is a delightful twist on the classic snickerdoodle cookie, combining the familiar flavors of cinnamon and sugar in a moist, tender cake. This dessert brings the nostalgia of homemade cookies while offering an easy-to-slice, shareable format, perfect for gatherings. With its irresistible buttery goodness and creamy frosting, it’s no wonder this cake is a crowd-pleaser.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12 servings
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 350
• Protein: 3g
• Carbohydrates: 50g
• Fat: 16g
• Fiber: 1g
• Sugar: 28g
• Sodium: 180mg

Why Make This Snickerdoodle Cookie Cake

Snickerdoodle Cookie Cake is more than just a dessert; it’s a warm reminder of home and comfort. If you love the classic snickerdoodle cookies, you’ll adore this cake that captures all those flavors in a fluffy, sweet treat. The cinnamon-sugar ribbons create a visual and flavor sensation, delivering a delightful bite every time. Plus, it’s simple to make and can easily feed a crowd, making it a perfect choice for birthdays, potlucks, or just because you deserve a slice of happiness.

How to Make Snickerdoodle Cookie Cake

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:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. Melt the butter and set it aside to cool slightly.

Step 2: Mixing the Cinnamon Ribbon

In a medium bowl, combine the melted butter, egg white, granulated sugar, brown sugar, and ½ tablespoon of ground cinnamon. Mix these until well combined to form a thick paste. In another bowl, whisk together 2 and ¼ cups of flour, cornstarch, baking soda, ¾ teaspoon of salt, and the remaining ½ teaspoon of ground cinnamon.

Step 3: Cooking the Cake

In a large mixing bowl, beat together the remaining melted butter, brown sugar, granulated sugar, the reserved egg yolk, large egg, and vanilla extract until creamy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour half of the batter into the prepared pan, then spoon and swirl the cinnamon mixture over it. Top with the remaining batter and gently create more swirls with a knife.

Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 4: Finishing the Frosting

For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk, vanilla extract, ground cinnamon, and a pinch of salt, and beat until fluffy. Once the cake has cooled, frost the top generously and sprinkle with cinnamon sugar coating for an extra touch.

How to Serve Snickerdoodle Cookie Cake

This cake is delightful on its own, but you can elevate it further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for birthday parties, holiday gatherings, or as a sweet treat during the week. Pair it with a cup of coffee or tea for a cozy afternoon snack.

How to Store Snickerdoodle Cookie Cake

Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness, where it will keep for about a week. Even better, you can freeze slices wrapped tightly in plastic wrap, which will maintain quality for up to three months.

Expert Tips for Perfect Snickerdoodle Cookie Cake

• Make sure all your ingredients are at room temperature for the best mixing results.
• Don’t over-mix the batter once the dry ingredients are added; this helps keep the cake tender.
• Feel free to adjust the amount of cinnamon in the frosting if you’re a cinnamon lover.
• For an added flavor, consider mixing in some chopped nuts or chocolate chips into the cake batter.

Delicious Variations

• Chocolate Snickerdoodle Cake: Substitute half of the all-purpose flour with cocoa powder for a chocolatey twist.
• Pumpkin Snickerdoodle Cake: Add 1 cup of pumpkin puree to the batter for a seasonal flavor.
• Vegan Snickerdoodle Cookie Cake: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg and use vegan butter and milk.

Frequently Asked Questions

• Can I make this cake ahead of time?
  Yes, this cake holds up well for a few days, and you can even bake it a day or two ahead and frost it when ready to serve.

• What should I do if I can’t find cornstarch?
  You can substitute cornstarch with an equal amount of arrowroot powder, or simply skip it—though the cake may be slightly denser.

• Can I use a different type of sugar?
  You can substitute granulated sugar with coconut sugar for a less processed option, which can add a caramel-like flavor.

• Can I make this recipe gluten-free?
  Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour, but be sure to check that all other ingredients are gluten-free.

• What’s the key to a perfectly swirled cinnamon ribbon?
  Don’t be afraid to swirl deeply into the batter, but do it gently to avoid fully mixing the two layers; you want the cinnamon mixture to show through.

Conclusion

Snickerdoodle Cookie Cake offers all the nostalgic flavors of your favorite childhood cookies in a delightful cake form. It’s easy to make, perfect for any occasion, and sure to be a hit among family and friends. With its delicious cinnamon sweetness and creamy frosting, this cake will have everyone coming back for seconds! So gather your ingredients and give this recipe a try—you won’t regret adding this delicious treat to your baking repertoire!

Snickerdoodle Cookie Cake

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• Author: mia-harper
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful twist on the classic snickerdoodle cookie, this cake features cinnamon and sugar in a moist, tender form, perfect for gatherings.

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Ingredients

Scale 1x2x3x

• 1 Tablespoon unsalted butter (melted)
• 1 large egg white (reserve yolk for cookie cake)
• 2 and ½ Tablespoons granulated sugar
• 2 and ½ Tablespoons brown sugar
• ½ Tablespoon ground cinnamon
• 2 and ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup unsalted butter (melted)
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg + 1 reserved egg yolk
• 1 teaspoon vanilla extract
• 1 and ½ Tablespoons granulated sugar (for coating)
• 1 and ½ teaspoons ground cinnamon (for coating)
• ¼ cup unsalted butter (softened to room temperature)
• 2 Tablespoons milk or cream
• 2 teaspoons vanilla extract (for frosting)
• 1 teaspoon ground cinnamon (for frosting)
• Pinch of salt
• 1 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. Melt the butter and set it aside to cool slightly.
2. In a medium bowl, combine the melted butter, egg white, granulated sugar, brown sugar, and ½ tablespoon of ground cinnamon. Mix until well combined to form a thick paste. In another bowl, whisk together 2 and ¼ cups of flour, cornstarch, baking soda, ¾ teaspoon of salt, and the remaining ½ teaspoon of ground cinnamon.
3. In a large mixing bowl, beat together the remaining melted butter, brown sugar, granulated sugar, the reserved egg yolk, large egg, and vanilla extract until creamy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour half of the batter into the prepared pan, then spoon and swirl the cinnamon mixture over it. Top with the remaining batter and gently create more swirls with a knife.
4. Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
5. For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk, vanilla extract, ground cinnamon, and a pinch of salt, and beat until fluffy. Once the cake has cooled, frost the top generously and sprinkle with cinnamon sugar coating for an extra touch.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. It can also be refrigerated for about a week or frozen for up to three months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 28g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg