Description
This Snickerdoodle Cookie Cake combines the cozy flavors of cinnamon and sugar with the soft, chewy texture of a classic cookie — all baked into one big, sliceable treat. Easy to make and perfect for any celebration.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F. Grease or line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Press the dough evenly into the prepared cake pan.
- Mix 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the top.
- Bake for 22–25 minutes, until edges are golden and center is just set.
- Let cool in pan for at least 30 minutes before slicing and serving.
Notes
- Do not overbake to keep the center soft and chewy.
- Feel free to fold in white chocolate chips or chopped nuts for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: snickerdoodle cookie cake, cinnamon sugar cookie cake, soft cookie cake, easy cookie cake