Snickerdoodle Cookie Cake
Annalise Sandberg
Created Jan 12, 2015
If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!
Snickerdoodle Cookie Cake
- Prep Time 30 min
- Total 60 min
- Servings 8
- Ingredients 10
Ingredients
Cake
- 2 pouches (17.9 oz) 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
Instructions
-
Step1Heat 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.
-
Step2In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
-
Step3Shape 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.
-
Step4Meanwhile, 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.
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Step5In 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.
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Step6Place 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.
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Step7Store covered at room temperature, and use within a few days.
Nutrition
1190
Calories
56g
Total Fat
4g
Protein
167g
Total Carbohydrate
125g
Sugars
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
11Tips from the Betty Crocker Kitchens
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