Easy Snickerdoodle Cookie Cake Recipe

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This Snickerdoodle Cookie Cake recipe is a great dessert for a crowd but easier to make than an actual cake! With warm and inviting flavors of cinnamon and sugar, this giant cookie is perfect for satisfying your sweet tooth. Not only is it incredibly delicious, but it’s also easy to make. It’s sure to be a go-to treat for any occasion, from potlucks to fall-inspired parties in your own home.

A slice of Snickerdoodle cookie cake on a plate decorated with a frosting pumpkin on top. — Let’s make this Snickerdoodle Cookie Cake recipe.

A Snickerdoodle Cookie Cake is a unique dessert that everyone will love. If you’re a fan of the classic Snickerdoodle cookie, you’ll be delighted by this.

You’ll experience the familiar cinnamon and sugar flavors that make snickerdoodles so beloved. And it has that soft texture with crispy edges that make it so so good.

But you should know that this isn’t like a typical cake. It’s not spongey and doesn’t rise like a cake. It’s more like a giant Snickerdoodle cookie. (So fun, right?!)

Related: Carrot Cake Cake Mix Cookies

This recipe requires minimal effort, making it a fun one for even the most novice bakers. And while you can make cute frosting pumpkins like I have, you can also just add frosting however you prefer (or your skill allows).

Whether you’re serving it at a Thanksgiving gathering (or Friendsgiving), a fall-themed event, or a holiday party, this cookie cake is sure to be a crowd-pleaser.

Ingredients

butter
sugar
egg
vanilla
milk
flour
cream of tartar
baking soda
sugar
cinnamon

You’ll also need to either make a vanilla buttercream or use a store-bought frosting.

I’m partial to my buttercream recipe (linked above). It’s actually super easy to make and really does taste so much better than store-bought (and I’m super lazy).

These are all standard ingredients not only for Snickerdoodles but cookies in general.

Cream of tartar is an essential ingredient in a Snickerdoodle recipe. When combined with baking soda, it helps the cookie dough rise and create a light and tender texture.

It also gives it that tangy flavor that gives the cookie it’s flavor and keeps it from tasting like a standard sugar cookie.

Preheat oven to 350 degrees F.

Grease a 9” round cake pan. Set aside.

Sugar and butter in a blue bowl for a cookie cake recipe.

A bowl with dry ingredients to make a giant snickerdoodle cookie.

Step 1

Add butter and sugar to a large mixing bowl and mix until well combined.

Step 2

Whisk together flour, cream of tartar, and baking soda in a small mixing bowl. Set aside.

Cookie batter in a blue bowl with a whisk.

Step 3

Add egg, vanilla, and milk to the mixing bowl, and mix until well combined.

Sugar cookie dough on a piece of plastic wrap.

Step 4

Add dry ingredients to the mixing bowl. Using clean hands, mix well until a soft, sticky dough is formed.

Step 5

Scrape dough out onto a large piece of plastic wrap or parchment paper, and wrap the dough. Refrigerate for 1 hour.

Rolling sugar cookie dough in cinnamon and sugar to make it a giant snickerdoodle.

Step 6

Remove the dough from the refrigerator, and coat thoroughly on all sides with the cinnamon sugar mixture.

The easiest way to do this is to place parchment on your work space, spread out the cinnamon and sugar and then press the dough into it.

This makes clean-up a breeze as you can just scoop up the cinnamon and sugar.

Step 7

Sugar cookie dough pressed into a cake pan before baking.

Step 8

Press the Snickerdoodle cookie dough out evenly into the prepared cake pan. Sprinkle any remaining cinnamon and sugar over the top.

A cinnamon sugar dusted cookie dough pressed into a cake pan.

Step 9

Bake for 15 to 20 minutes, or until sides are slightly golden brown (you can lift up the edge gently with a small spatula to check the color).

Remove from oven and cool completely.

Make the frosting

Make the buttercream or add store-bought frosting to a mixing bowl.

Separate a small amount of buttercream and add green frosting for pumpkin leaves.

Dye the remaining buttercream orange for the pumpkins.

Woman adding green leaves to a frosting pumpkin on top of a Thanksgiving cookie cake.

Make the frosting pumpkins

Add the orange buttercream to a piping bag fitted with decorating tip #12. For the decoration as I’ve done it, pipe 9 little orange swirls for pumpkins around the edge of the cake and one in the center. (Keep in mind these should end up centered on each serving of the cookie cake).

Place mini chocolate chips in the center of each pumpkin for stems.

Add the green buttercream to a piping bag fitted with decorating tip #352. Position the tip so the points of the tip are vertical, and pipe tiny green leaves next to the stem of each pumpkin.

Again, if this feels too advanced you can just pipe a mound of frosting.

A slice of cookie cake topped with cinnamon and sugar and a frosting pumpkin.

To serve, slice the cookie cake into triangle serving pieces with a frosting pumpkin in the center of the piece.

Tips

To achieve the best texture and flavor, make sure to cream the butter and sugar together until light and fluffy before adding the next ingredients.
For a chewier cookie cake, slightly underbake the center and allow it to cool completely in the pan before removing.
Don’t skip rolling the cookie dough in a cinnamon-sugar mixture before baking. It adds an extra layer of flavor and that classic snickerdoodle appearance.
If you prefer a stronger cinnamon flavor, increase the amount of cinnamon in the recipe or add a dash of cinnamon extract.

Variations and how to make this your own

Turn this into a “layer cake” idea by adding a layer of cream cheese frosting or caramel sauce between two cookie cake layers for a decadent twist.
Decorate the center of the cookie cake with chopped apples, pecans, or raisins for added texture and more fall-inspired flavor.
Drizzle melted white or dark chocolate over the top of the cooled cookie cake for an elegant touch.
Serve slices with a scoop of vanilla ice cream or dollop of whipped cream for a delightful dessert experience.
Use store-bought sugar cookie dough instead of making the Snickerdoodle cookie dough. Then add the cinnamon and sugar and it becomes more of a churro idea!

Frequently Asked Questions

Why is a cookie called a Snickerdoodle?

The origin of the name “snickerdoodle” isn’t clear cut. One idea is that it might be from a Dutch word that means a cookie with a cinnamon-sugar topping. Over time, the name may turned into “snickerdoodle” due to our Americanized pronunciation.

What does a Snickerdoole taste like?

Snickerdoodles are so delicious! The cookie is similar to a sugar cookie but with a less sweet flavor and a slight tang from the cream of tartar. Dusted with cinnamon and sugar, it’s comforting and classic and reminds me of a churro.

Why does a cookie cake taste a little different from a cookie?

A cookie cake has a slightly different taste from normal cookies because they are thicker. Cookies, which are thinner, often have more caramelization to the sugars around the edges, which you miss with a giant cookie with less edge.

How to store

Slices of Snickerdoodle cookie cake on a table next to a napkin and fork.

Store any leftovers in an air-tight container. Store the leftover frosting separate from the cookie.

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