High Altitude Snickerdoodle Cookie Cake
An easy recipe for a big snickerdoodle cookie cake (or cookie pie), with a classic snickerdoodle cookie flavor, sprinkled with cinnamon sugar and finished with piped buttercream around the edge.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Snickerdoodle Cake
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp light brown sugar, lightly packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- 2 tsp cream of tartar
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- 1 tbsp granulated sugar
Cinnamon Sugar
- 1 ½ tbsp granulated sugar
- ½ tsp ground cinnamon
Buttercream
- ¾ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- ½ tsp ground cinnamon
- 1 tsp meringue powder, optional
- small pinch salt
- ¾ tsp vanilla extract
Instructions
Snickerdoodle Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch round tart pan with a removable bottom with non-stick baking spray.
- Place the butter in a saucepan, and melt the butter over medium heat on the stove. Remove from the heat.
- In a large bowl, use a wooden spoon or whisk to stir together the hot melted butter with the granulated sugar (1 cup) and brown sugar. Stir in the eggs and vanilla until well combined.
- In a separate bowl, whisk together the flour, corn starch, cream of tartar, salt and cinnamon, until everything is evenly distributed. Add the dry ingredients to the butter mixture, and stir just until the flour is incorporated and you have a soft dough.
- Spread the dough into the prepared pan, and sprinkle the dough with 1 tablespoon of sugar. Bake for exactly 25 minutes, until the top crust on the cake is set.
Cinnamon Sugar
- Set the pan on a cooling rack. Combine 1 1/2 tbsp sugar with 1/2 tsp cinnamon, and sprinkle the cinnamon sugar over the cake.
- Let cool completely, at least several hours, before adding the buttercream. You can speed this up by cooling it at room temperature for one hour, then in the refrigerator for another hour.
Buttercream
- With an electric mixer, beat the butter for one minute until smooth.
- In a bowl, combine the powdered sugar, cinnamon, meringue powder and salt. With the mixer on low, add the dry ingredients by spoonfuls, then add the vanilla extract.
- Increase the speed to medium and beat for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times. Turn the speed down to "stir" and mix for 1 more minute.
- Remove the sides of the pan from the cooled cake, and set it on a serving plate.
- Fit a 16-inch disposable piping bag with tip 6B, and fill with the buttercream. Pipe swirls of buttercream around the edge of the cake.
- Instead of buttercream, you can also serve this cookie cake/pie with lightly sweetened fresh whipped cream.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also wrap it in several layers of plastic wrap (without the buttercream) and freeze it for up to 3-6 months.
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