Snickerdoodle Cookie Cake Food

SNICKERDOODLE COOKIE CAKE

Steps:

• 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.

SNICKERDOODLE COOKIE CAKE RECIPE

Steps:

• For the cake: Preheat the oven to 350°F. Grease and flour two 8-inch pans. Combine the vanilla cake mix with the vanilla pudding. Add the eggs and egg white, followed by the buttermilk, oil, sour cream and vanilla extract. Beat on medium speed until all the ingredients are well combined. Use a spatula to scrap down the side of the bowl and turn the batter over from the bottom until well mixed. Set the batter aside and prepare the streusel. For the streusel: Combine all dry ingredients in a medium-sized bowl. In a separate bowl, melt the butter. Pour the melted butter over dry ingredients. Use a pastry cutter or fork to blend butter into dry ingredients to create a crumbly mixture. Layer the cake batter and the streusel, swirling together with a knife. Any remaining streusel can be sprinkled over the top. Bake at 350°F for 35 to 38 minutes until the cakes are done. Check for doneness by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely then "tort" the top of the cake, cutting off the dome so it is complexly flat. Then cut each layer in half. For the frosting: Allow butter to come to room temperature so it is soft but not melted. Beat butter in mixer on medium speed until smooth and creamy for 3 minutes. Add the brown sugar and containing mixing for another 2 minutes. Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Add cinnamon and mix into frosting. As the frosting starts to thicken, add the vanilla extract and heavy whipping cream alternating in with the and increase mixer speed to high to whip frosting for another 3 minutes until it's smooth and creamy. To assemble the cake: Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top. The frosting will help prevent the cake from sliding. In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. Repeat a third time. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge. Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden. Remove the cake from the refrigerator and proceed to the remaining frosting to the top and edges of the cake. To get a nice smooth edge, use your offset spatula and icing smoother to wipe away excess frosting. Once you are satisfied with the frosting of the cake, crush 5 Snickerdoodle cookies into crumbs and press the crumbs around the bottom of the cake, and sprinkle the remaining cookies on top.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
• BUTTER CREAM FROSTING.
• 8 Tbls. (or 1 stick) butter (slightly softened).
• 3 ¾ cups confectioners` sugar.
• 3-4 Tbls. Milk (I used 4 Tbls.).
• 1 teas. vanilla extract.
• 1 teas. Cinnamon.
• Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

SNICKERDOODLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
• In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)

Steps:

• Heat oven to 350 (325 for dark or non-stick cookie sheets).
• Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
• Shape dough into 1" balls (roughly a rounded teaspoonful).
• Roll balls in cinnamon/sugar mixture.
• Place about 2" apart on an ungreased cookie sheet.
• Bake 10-12 minutes or until set (mine were closer to 10 minutes).
• Remove cookie from sheet and cool on wire rack.

SNICKERDOODLE COFFEE CAKE

Steps:

• Mix together the flour, sugar, baking powder, salt, cinnamon, milk, margarine and egg.
• Pour into a greased and floured 8 or 9 inch square pan.
• Sprinkle top heavily with sugar. (This gives a crusty top.).
• Bake at 400 degrees for 25 minutes.

SNICKERDOODLE-BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
• Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
• Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
• Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
• Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
• Share with your family and friends and they will think you are the bomb!

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
• Heat oven to 400.
• Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
• Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
• Shape dough into two (2") balls. Flatten each one.
• Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
• Take the other flattened ball and "sandwich" the two with the filling in the middle.
• Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
• Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
• Continue making the cookies until your plate is full.
• Place the plate in the freezer for about 5 minutes.
• Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
• Bake 8-10 minutes, or until set.
• Remove from cookie sheet, and cool on wire rack.

CAKE MIX SNICKERDOODLES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
• Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

SNICKERDOODLE CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together dry cake mix, melted butter, and egg until a dough forms.
• In a separate small bowl, mix together sugar and ground cinnamon.
• Roll dough into 1" balls and roll in the bowl of cinnamon and sugar. Place dough on cookie sheet about 2 inches apart.
• Bake for 8-10 minutes (be sure not to overcook) and remove from cookie sheet onto wire rack to finish cooling.

SOFT SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.