SNICKERDOODLE COOKIE CAKE
When it comes to cookie cake why does Chocolate Chip get all the glory?
To only make Chocolate Chip Cookie Cake when we have limitless options for cookie cake is like as if we had Whitney Houston’s entire catalog of music and only played “I Wanna Dance With Somebody” on repeat. Yes, it is the most popular one, but have you heard “Saving All My Love For You?” Ah-maz-ing.
And it is with this thinking in mind that I made my first ever snickerdoodle cake. Snickerdoodles are an brutally underrated cookie in my opinion. They are so butter and delicious and filled cinnamony-sugar goodness. What’s not to like?
This cake is no exception. Its soft in the middle with a crisp crust. It would be perfect with a little whipped cream or a scoop full of vanilla ice cream. May I even call to ah-maz-ing?
So what other flavors of cookie cake would you want to see? Drop it in the comments.
Snickerdoodle Cookie Cake
Makes one 9-inch Cake bars
- 6 tablespoons unsalted butter, softened
- ¼ cup + 1 tablespoons granulated sugar (divided)
- ¼ cup light brown sugar
- 1 egg white
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (divided)
- Preheat oven to 375F.
- In a large mixing bowl combine butter, ¼ cup granulated sugar and brown sugar and mix with an electric mixer on medium speed until creamed, about 2 minutes.
- Add egg white and vanilla and mix until combined.
- Add all-purpose flour, baking soda, salt and ¼ teaspoon of cinnamon and mix on medium speed until just combined. Be careful to not over mix of the bars will become tough.
- Spread dough evenly into a 9-inch tart pan with a greased spatula or hands. Sprinkle remaining 1 tablespoon on sugar and ¾ teaspoon of ground cinnamon evenly over the top of the dough.
- Bake for 16 to 20 minutes, or until edges begin to brown and center is set. Allow to cool completely in pan before slicing to serve.