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.
- Combine butter with sugar 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 flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- In a medium size bowl, combine sugar and cinnamon and stir to combine.
- Roll one giant ball of rough together. Place into cinnamon and sugar mix and roll to coat the dough in the cinnamon sugar.
- 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.
- 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
- 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 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 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