SNICKERDOODLE COOKIE CAKE
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
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
CAKE MIX SNICKERDOODLES
We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. Don't forget to roll your dough in cinnamon sugar at the end to give them a perfectly sweet and flavorful finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)
I found this recipe on the Betty Crocker website and decided to give it a go for a church bake sale. They were AWESOME! They dough consists of three ingredients and they cinnamon sugar coating is just two. They come together easily and make enough to feed a crowd. I hope you like them as much as we did! (COOK TIME IS PER BATCH)
Provided by PSU Lioness
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 10.2, Sodium 103.4, Carbohydrate 10.3, Fiber 0.1, Sugar 7.4, Protein 0.7
SNICKERDOODLES FROM BETTY CROCKER KITCHENS
They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400*F.
- 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
- Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
- Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
- How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
- My Note:.
Nutrition Facts : Calories 93.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 12.8, Sodium 58.5, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1
CLASSIC CHRISTMAS SNICKERDOODLES
Enjoy a colorful twist on traditional snickerdoodle cookies. This is an attractive dessert for Christmas or any other holiday.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
- In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
- Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg
SNICKERDOODLE CAKE
If you love snickerdoodle cookies then you will love this moist delicious cake. The cinnamon gives this cake a wonderful flavor. This is now our most favorite cake in the house. The smell while it's baking is intoxicating:)
Provided by raaschs63
Categories Dessert
Time 42m
Yield 10-12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 603.6, Fat 26.5, SaturatedFat 13.6, Cholesterol 107.7, Sodium 543.5, Carbohydrate 87.8, Fiber 0.9, Sugar 73.9, Protein 5.4
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