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 9-inch 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