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Snickerdoodle Cookie Cake

side view of a slice of cookie cake

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.

a snickerdoodle cookie pie on a cake stand with some pieces cut out

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.

overhead of a slice of cookie pie next to a fork

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.

a slice of cookie cake on a partially eaten piece of parchment paper

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.


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side view of a slice of cookie cake

Snickerdoodle Cookie Cake

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  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 slices
  • Category: Cookie
  • Method: Oven
  • Cuisine: American


A Snickerdoodle Cookie Pie is one giant snickerdoodle cookie topped with a thick layer luscious vanilla buttercream


For the cookie

  • 1 C (2 sticks) Unsalted butter
  • 2 C Sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 3 C Flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Cream of tarter
  • 1/4 C Sugar
  • 2 tbsp Cinnamon

For the frosting

  • 3/4 C Unsalted butter
  • 2 1/2 C Powdered sugar
  • 2 tbsp Heavy whipping cream
  • 1 ½ tsp Vanilla bean paste or extract
  • Cinnamon to sprinkle


Preheat oven to 350°F. Line a spring form pan with parchment paper.

  1. Combine butter with sugar and beat on medium speed until well creamed together.
  2. Add egg, vanilla and vanilla extract. Mix into butter and sugar until egg is well beaten.
  3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
  4. In a medium size bowl, combine sugar and cinnamon and stir to combine.
  5. Roll one giant ball of rough together. Place into cinnamon and sugar mix and roll to coat the dough in the cinnamon sugar.
  6. Place ball of dough into the bottom the spring form pan and gently pat down flat with your hands until even. Take the extra cinnamon & sugar mixture and pat on top of the cookie dough.
  7. Bake at 350°F for 32-40 minutes in the middle rack of your oven. Once cookie starts to brown, cover it with foil to prevent burning.

For the Frosting

  1. Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
  2. Add powdered sugar and slowly increase 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.
  3. Lastly, add vanilla bean paste (or vanilla extract) and beat until incorporated.
  4. Spread over cooled cookie and sprinkle with cinnamon.


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

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