Have you ever made a dessert that is too good to share, but you have to share so that you won’t eat it all yourself? Don’t get me wrong, I am TOTALLY not judging you for eating most of that cake by yourself, or an entire pan of brownies. That pint of ice cream? Please, who hasn’t done that? This my friends, is too good to share.
A Snickerdoodle Cookie Pie is one giant snickerdoodle cookie, baked in a spring form pan and topped with a thick layer luscious vanilla buttercream. Every bite is filled with a soft, buttery cookie and a sweet but subtle frosting.
Perhaps my favorite thing about this cookie is the crispy edges. Although it’s really hard to pick a favorite part, because the slightly underbaked middle whispers my name every time I dig my fork in. It’s a real problem when you are trying to eat less sweets. Imagine sitting on the couch, knowing this cookie pie is on your counter and then suddenly it whispers your name. You can’t help but get off the couch, grab a fork and take just one more bite.
We went on a serious snickerdoodle cookie kick recently. It was like we couldn’t get enough cookies. We would bake them once or twice a week, I would eat a couple and my boyfriend would eat the rest of the batch. I was headed for Snickerdoodles Anonymous and had to put a stop to it.
For this pie, I mentioned I used a spring form pan. This is because I like how easily it is to release it from the edges. If you do not have this type of pan, you can wrap the bottom and the edges of a 9” round cake pan with parchment or tin foil, which will help to lift the cookie out of the pan.
I prefer my snickerdoodle slightly underbaked, which is difficult to discern in a giant cookie. So I pulled the cookie out after 32 minutes. For me, it was just perfect, but for some, they might consider it too underdone. That is why I called for this recipe to be up to 40 minutes. You will notice that the center of this cookie really rises in the oven and starts to brown. I covered it with tin foil after about 20 minutes of baking so the top did not burn.
Since I pulled mine out before it was done baking, the middle totally collapsed. Don’t be sad though, this creates the perfect “pool” for your frosting and leaves those crispy edges around the outside. It’s kind of a dream if you ask me. And I did ask myself, so you know, I’m not wrong. Snickerdoodle fans, this cookie pie is totally for you.
Snickerdoodle Cookie Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 slices
- Category: Cookie
- Method: Oven
- Cuisine: American
Description
A Snickerdoodle Cookie Pie is one giant snickerdoodle cookie topped with a thick layer luscious vanilla buttercream
Ingredients
For the cookie
- 1 cup (226g) Unsalted butter, softened (see notes)
- 2 cups (380g) Granulated sugar
- 2 Large eggs
- 1 teaspoon (5ml) Pure vanilla extract
- 3 cups (420g) All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Cream of tartar
- 1/2 teaspoon salt
For that topping
- ¼ cup (58g) Granulated sugar
- 1 tablespoon (7.5g) cinnamon
For the frosting
- 3/4 cup (170g) Unsalted butter
- 2 1/2 cups ( 325g) Powdered sugar
- 2 tablespoons (30ml) Heavy whipping cream
- 1 ½ teaspoons (7g) Vanilla bean paste or extract
- Cinnamon to sprinkle
Instructions
For the cooking
- Preheat oven to 350°F. Line a spring-form pan with parchment paper.
- Combine butter with sugar (2 cups) and beat on medium speed until well creamed together. Add egg, vanilla, and vanilla extract. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into bowl and beat on medium-low speed until well combined and dough forms.
- For the topping: In a medium-sized bowl, combine sugar (1/4 cup) and cinnamon and stir to combine . Roll one giant ball of dough together. Place into cinnamon and sugar mix and roll to coat the dough.
- Place the ball of dough into the bottom of the spring form pan and gently pat down flat with your hands until even. Take the extra cinnamon & sugar mixture and pat the cookie dough on top.
- Bake at 350°F for 32-40 minutes in the middle rack of your oven. Once the cookie starts to brown, cover it with foil to prevent burning.
For the Frosting
- Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
- Add powdered sugar and slowly increase the speed from low to medium. Frosting will become thicker. Add heavy whipped cream and increase speed to medium-high; beat for several minutes until light and fluffy. Lastly, add vanilla bean paste (or vanilla extract) and beat until incorporated. Spread over the cooled cookie and sprinkle with cinnamon.
Notes
If you prefer a slightly under baked cookie, pull out of the oven at 32 minutes. If you prefer something more baked, I suggest to bake up to 38-40 minutes. After 20 or so minutes, if you cookie start to brown on top, cover with tin foil to prevent from burning
You have listed under ingredients 2c of sugar and 1/4c sugar. I assume one is suppose to be brown sugar and one white sugar but which is which?
Hi Kristen, sorry for the delay, 2 cups go into the cough and then the other 1/4 cup if for the topping. I will update this
Is the flour AP or self rising?
all my recipes uses all-purpose flour unless otherwise indicated.
Do you have to use a spring form pan or can you use regular pie plate?
I use a springform pan but you can use a regular pie plate too. Sorry I just saw this comment, it got caught up in my spam folder
I have always loved making Snickerdoodle Cookies. This pie did not disappoint! The directions were perfect and WOW is it good! Do you refrigerate this pie or not? I never know when there is a butter icing like this. (Didn’t have cream so used some coconut milk in my frig )
Hi Cathy, I would not refrigerate it personally unless you lived in a humid climate.
This is a winner. I told my husband I was making it every week.
Yess! That is amazing!
Hi I know this is an older post so hope you still read questions from older post. Can you make this cookie pie in a Pie Plate? And can you do any cookie recipe large like a cookie pizza or cookie pie form? Or do you have to change ingredients for larger cookies?
Holy cow! I brought this to work and I think it’s been the biggest hit of everything I have brought in (even the chubby hubby bars, which are requested often enough that co-workers now bring me the chocolate covered pretzels when they ask me to make them). I just gave the recipe to someone who didn’t even get a piece! Someone raved enough about it that she wants to try it herself. Thanks for such a winning recipe. It will join the “repeat” schedule of baked goods at work. Love it!
I’m more of a pie girl than cake so this really caught my eye!! Looks incredible !
Seriously this pie? Is the best pie in the whole world.
Seriously? I have to do that ALL the time. I cannot resist a second or third slice of a winning dessert. ESPECIALLY if its something as gorgeous as this cookie pie – totally amazing!
Snickerdoodles as pie, oh, yum! This looks and sounds so awesome, I’ve got to make it soon.
A giant underbaked snickerdoodle cookie topped with buttercream? Oh my goodness! Snickerdoodles are by far my favorites and remind me of my grandma. Pinned and will definitely be making. Thanks for sharing,
OMG girl we so think alike. I am sharing a snickerdoodle pie soon too. This looks amazing! I love the slightly underbaked aspect. This is perfection.
Oh yes, I love that thick layer of frosting! Snickerdoodles are one of my favorite cookies, and I am totally craving a slice of this right now!
Oh I have been guilty of eating the majority of a pie, pan of brownies, you name it! I totally understand when something is so delicous that you don’t want to share! I wouldn’t want to share this cookie pie either!! There is something about a cookie pie that is 1000x better than a cookie. Pinned.
What size springform pan?
Hi Roberta! It should be 9″, I will add this to the directions. Thank you 🙂
A cookie and a pie in one must be good, so I will put this one on my ‘To bake ‘ list! And there is nothing wrong with an underbaked center right? Then you can have cookiedough as well
I love an underbaked center! Actually, underbaked in general is my favorite. And it makes the texture of this cookie pie so perfect! I can totally understand why it’s calling your name.