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A simple brown sugar cookie base swirled with cinnamon ribbons and topped with a creamy, spiced snickerdoodle buttercream. Whip up one giant snickerdoodle cookie for your next celebration!
In true birthday form over here, it’s all about the cookie cake today.
Not sure what I’m talking about? Let’s take a look back on the years of cookie cakes:
I paired #fafpumpkinweek with my birthday week last year, so we got pumpkin cookie cake out of that one.
And this year? Another milestone. The big 3-5! So I baked you something using one of my absolute favorite ingredients: cinnamon!
And what BETTER way to showcase cinnamon in a cookie cake than with one giant snickerdoodle cookie? No real way, actually.
None at all (ok, maybe cinnamon babka is a pretty good option, but I digress…).
While I do love me a good snickerdoodle, what I love about cookie cakes is that they’re simple, they don’t require chilling of dough (like my classic snickerdoodles do), and they just go right into a baking pan.
No rolling, no cutting out, no rolling in cinnamon-sugar.
So I took my funfetti sugar cookie cake batter, swapped out some granulated sugar for some brown sugar (for mega moisture and deep sweetness), and added in some cinnamon.
The best thing I think I did, though, was make an additional batter to create cinnamon ribbons throughout the whole snickerdoodle cookie cake.
This cinnamon swirly business is very similar to what I fill my cinnamon rolls with, and it’s very simple.
Butter, an egg white, brown sugar, granulated sugar, and cinnamon. That’s it!
This mixture will be a little runny, so it will seem weird to put into your snickerdoodle cookie dough. Trust the process.
Stir it in a few times (I’m talking like 5 to 7 strokes) just so it starts to get in there but doesn’t get completely blended into the batter. This will all make sense when you cut into a luscious cinnamon ribbon later, and you will thank me.
Before it goes into the oven, this cookie cake gets a generous sprinkle of cinnamon sugar.
WHAT ARE GOOD CINNAMON SUGAR PROPORTIONS?
I get this question a lot, because sometimes you only need a little, and sometimes you need a lot.
A ratio of 1:3 of granulated sugar to ground cinnamon is the perfect combination for a cinnamon sugar mixture.
Once the cookie cake is completely cool, you can leave it plain and eat it straight up like a snickerdoodle skillet cookie, or top it with buttercream.
Any buttercream you like will do, but today’s recipe includes snickerdoodle buttercream. Which is a dream come true when it comes to dessert.
I topped everything off with another sprinkle of the cinnamon sugar on top. This is totally optional but highly recommended.
This snickerdoodle sugar cookie cake was gone so fast, I almost didn’t get a piece myself. I handed some off to neighbors, sat down to work for a few hours, and returned to the kitchen to exactly two slices left.
Apparently my husband and our two boys ran into a nibbling problem with this one!
Not too sweet, perfectly flavored with loads of cinnamon, and topped with a delicate portion of snickerdoodle buttercream, this snickerdoodle cookie cake will be your new favorite way to celebrate.
Dare I say it’s so good, I don’t even think it needs sprinkles?? Now that says something special.
Snickerdoodle Cookie Cake
- 1 Tablespoon (14g) unsalted butter melted
- 1 large egg white reserve yolk for cookie cake
- 2 and ½ Tablespoons (32g) granulated sugar
- 2 and ½ Tablespoons (32g) brown sugar
- ½ Tablespoon ground cinnamon
- 2 and ¼ cups (270g) all-purpose flour
- 2 teaspoons (5g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- ¾ cup (170g) unsalted butter melted
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 reserved egg yolk
- 1 teaspoon vanilla extract
- cinnamon sugar coating: 1 and ½ Tablespoons (13g) granulated sugar + 1 and ½ teaspoons ground cinnamon
- 1 Tablespoon (14g) unsalted butter softened to room temperature
- ½ Tablespoon (8g) milk or cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
- 1 and ½ cups (180g) powdered sugar
- In a small bowl, whisk together the melted butter and egg white until combined.
- Add both sugars and the cinnamon and whisk again until smooth. Set aside.
- Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan with non-stick spray*. Set aside.
- In a large bowl, toss together the flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
- In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with a large spatula until no flour clumps remain. Pour the cinnamon ribbon batter into the bowl and stir a few times to create swirls (about 5 to 7 strokes). Batter will be very wet. This is ok.
- Pour the cookie dough into the prepared pan and press evenly to the edges of the pan with the spatula. Sprinkle with cinnamon sugar coating, then bake for 30 minutes until edges are set and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, milk or cream, and vanilla extract. Turn the mixer onto low and slowly add the cinnamon, salt, and powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. Sprinkle with additional cinnamon sugar mixture, if desired. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.