Are you someone who loves a good cookie cake over a traditional cake? While I love cakes, quite a few family members prefer cookies. One of my sisters-in-law especially loves cookies and prefers having cookie cakes on her birthday. Even though my husband is very equal opportunity when it comes to sweets, he is also a huge fan of cookie cakes. They all seem to love the soft, chewy parts of the cookie, forgoing the hard edges for soft, sweet goodness. With fall approaching, I thought making an autumn-themed cookie cake recipe would be fun!
So, what makes this cookie cake recipe different than your traditional chocolate chip cookie? It has a fun harvest theme and is based on one of the best Snickerdoodle cookie recipes I have tried. This delicious recipe is something you will be happy to feed guests at harvest festivals or Halloween events and is an excellent comfort food for any cold day. I also love that it is straightforward to prepare, making it a fantastic cookie cake recipe for kids. I use a stand mixer for the recipe, but it can also be made with a traditional hand mixer.
While this recipe uses food coloring for decorative purposes, it can be safely left. This is only to make it look like a pumpkin; the moisture isn’t needed for anything else. You are also welcome to use natural food coloring, something I highly recommend for anyone sensitive to food coloring. Most of the time, leave it out when making this recipe unless we want to make it look like a cute pumpkin for kids in the family. You can also reduce prep time if you do not care about making it look like a pumpkin and want a yummy fall treat. Just know we have the directions there if you want to make your harvest cookie cake look like an adorable autumn pumpkin.
Are you ready to try this cute cookie cake recipe for yourself or someone in your family? The complete ingredient list and recipe are below. We are confident everyone in your family will love this cookie cake recipe as much as everyone in our own family. Are you looking for other delicious recipes like this yummy cookie cake recipe? Make sure to check out our other homemade recipes here!
PrintSnickerdoodle Cookie Cake Recipe
- Prep Time: 30 Minutes + 1 Hour Refrigeration Time
- Cook Time: 15 Minutes
- Total Time: 1 Hour 45 Minutes
- Yield: 9 Slices 1x
Ingredients
Cookie Cake Ingredients:
1 Stick of Butter (1/2 Cup)
3/4 cup White Sugar
1 Large Egg
1 Teaspoon Vanilla
1 Tablespoon of Milk
1 1/4 cups of All Purpose Flour
1 Teaspoon Cream of Tartar
1/3 Teaspoon Baking Soda
Cinnamon Sugar Mixture (2 Tablespoons of Sugar plus 1 teaspoon of cinnamon)
Buttercream Icing Ingredients:
1 1/2 cups Powered Sugar
1 Tablespoon Milk
1/2 Stick Butter (4 Tablespoons)
Food coloring to make orange and green buttercream
Mini chocolate chips for stems
Instructions
Directions for Cookie Cake:
1) Let’s start with the basics. Preheat the oven to 350 degrees F and prepare a 9″ round cake pan (set aside). It’s that simple!
2) In a small bowl, whisk together the flour, cream of tartar, and baking soda.
3) Add butter and sugar to the mixing bowl, mixing well.
4) Add the vanilla, egg, and milk to the mixture, ensuring everything is well blended. The dough should be soft and sticky.
5) Place the dough onto a large piece of parchment paper and wrap it. Refrigerate for 1 hour.
6) After the hour is up, remove the dough from the fridge and gently coat the cookie dough with the cinnamon sugar mixture.
7) Press dough evenly into the prepared cake pan, baking for 15 – 20 minutes or until the sides are slightly golden brown (you can lift the edge gently with a small spatula to check the color).
8) Remove from oven and cool completely.
Directions for Buttercream Frosting:
1) In a large mixing bowl, cream the butter, powdered sugar, and milk until fluffy.
2) Place a small amount of the buttercream icing in a small bowl. Add some green food coloring to make the pumpkin leaves.
4) Now, put a small amount of orange dye in the remaining frosting to make the rest of the cookie cake look like a pumpkin.
5) Add the orange buttercream to a piping bag fitted with decorating tip #12.
6) Pipe 9 little orange swirls for pumpkins around the edge of the cake and one in the center.
7) Place mini chocolate chips in the center of each pumpkin for stems.
8) Add the green buttercream to a piping bag fitted with decorating tip #352.
9) Position the tip so its points are vertical, and pipe tiny green leaves next to the stem of each pumpkin.
10) Slice cookie cake and serve. Store leftovers in an airtight container.
Notes
Special Tools Used for Cookie Cake Recipe
9-inch cake pan
Piping bags for decorating
Decorating tips #352 and #12
Coupler sets for piping bags
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.