SNICKERDOODLE COOKIE CAKE

Snickerdoodle Cookie Cake image

If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!

Provided by Annalise Sandberg

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 pouches Betty Crocker™ Snickerdoodle cookie mix
1 cup butter, melted
2 eggs
2 tablespoons water
1 cup butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1 teaspoon vanilla
3 tablespoons heavy whipping cream or milk

Steps:

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
Store covered at room temperature, and use within a few days.

Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g