Saturday, August 22, 2015

Gluten Free Snickerdoodle Cookie Cake

Is it a cookie?  Is it a cake?  Yes, it is.  This Gluten Free Snickerdoodle Cookie Cake is made of three huge Snickerdoodle cookies sandwiched in between a creamy brown sugar and cinnamon frosting and cutely adorned with miniature Snickerdoodle cookies.  You get to have your cookie and eat your cake too (like the way I redid that saying?  Clever, huh?)  The whole thing starts with a Gluten Free Betty Crocker mix!  Isn't that great?  I love short cuts.
Gluten Free Snickerdoodle Cookie Cake

Betty Crocker really has some great ideas on their site.  Some are already gluten free, but because they make some great gluten free cake and cookie mixes, it's easy to revamp the ones that are not.  This was a fun one to make and decorate.

Recipe from: Goodies Gone Gluten Free
Adapted from:  Betty Crocker
click here for Printable Recipe


2 boxes of Gluten Free Betty Crocker Sugar Cookie Mix
1 cup butter, melted
2 eggs
2 Tbsp. water
2 Tbsp. vanilla extract

Cinnamon Sugar topping:

1/4 cup sugar
1 Tbsp. cinnamon


1 cup butter, softened
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
3 cups powdered sugar, sifted
1 tsp. vanilla extract
3 Tbsp. heavy whipping cream or milk

Heat oven to 350 degrees F.  Line cookie sheet with parchment paper.  Line bottoms of three 8 or 9 inch round cake pans with parchment paper and grease with butter or cooking spray (you may need to increase the cook time if you use an 8 inch pan).

Stir together cinnamon and sugar in small bowl and set aside.

In a large bowl, beat cake ingredients with a an electric mixer on medium speed until combined.

Shape 8 rounded teaspoons of dough into balls and roll in the cinnamon sugar mix.  place on cookie sheet and bake 5 to 6 minutes or until edges are set.  Cool completely before removing from pan.

Divide remaining dough among cake pans and spread to cover bottoms of pans, patting the dough down with your hands.  Sprinkle with cinnamon sugar mixture, until dough in each pan is lightly covered (you may not use all of the sugar mixture).  Bake 20 minutes or until edges are set and lightly golden (you don't want to over bake the cookies or they will be too hard and crumbly to cut through the layers nicely).  You are trying to achieve a soft cookie, but not raw dough!  Cool completely and remove to wire racks.

In a medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth.  Decrease speed to low and add powdered sugar, vanilla and cream until combined.  Increase speed to high and beat about 2 minutes or until light and creamy.

Place 1 cookie layer on cake stand or large plate.  Cover with a third of frosting.  Top with another cookie layer, another one third of frosting and then the final cookie layer.  Place remaining frosting in decorating bag with tip and pipe 8 frosting swirls around top edges.  Place a mini cookie in each frosting swirl.  Store covered at room temperature.

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