Beat the summer heat with our frosty Snickerdoodle Icebox Cake. Like a buried treasure, layers of miniature snickerdoodles lay hidden beneath alternating waves of cinnamon- and vanilla- scented cream. Each bite offers a delicious discovery of texture and taste.
Snickerdoodle Icebox Cake
Makes 1 (10x5-inch) cake
Ingredients
- 2 (8-ounce) packages (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 2 cups (480 grams) heavy whipping cream
- 1 1⁄2 teaspoons (9 grams) vanilla bean paste*
- 3⁄4 teaspoon (1.5 grams) ground cinnamon
- 33 MiniSnickerdoodles(recipefollows)
Instructions
- Line a 10x5-inch loaf pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until sugar dissolves and mixture is smooth, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium speed, slowly add cream. Scrape sides of bowl. Slowly increase mixer speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes. Transfer half of mixture (about 3 cups [about 550 grams]) to a large bowl, and fold in vanilla bean paste. Fold cinnamon into remaining mixture.
- Spoon half of vanilla mixture (about 1 1⁄2 cups [about 279 grams]) into bottom of prepared pan, smoothing flat. Place 10 Mini Snickerdoodles in a single layer, starting with 2 whole cookies, alternating with 1 whole cookie in center with 1⁄2 cookie, cut edge facing out, on either side. (Place cookies so they are close together and not touching sides of pan.) Spoon half of cinnamon mixture (about 1 1⁄2 cups [about 276 grams]) on top of cookies, smoothing flat. Place 10 cookies in a single layer, and top with remaining vanilla mixture, smoothing flat. Place 10 cookies in a single layer, and top with remaining cinnamon mixture, smoothing flat. Cover and refrigerate for 8 hours or up to overnight.
- Invert cake onto serving platter, and discard parchment. Using a hot, dry spatula, smooth top and sides.
- Chop remaining 3 Mini Snickerdoodles, and sprinkle on top. Serve immediately.
*We used Heilala Pure Vanilla Bean Paste.
Mini Snickerdoodles
Makes 105 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1 3⁄4 cups (350 grams) granulated sugar, divided
- 1⁄2 cup (110 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 1 1⁄2 teaspoons (6 grams) vanilla extract
- 2 3⁄4 cups (344 grams) all-purpose flour
- 1 1⁄2 teaspoons (4.5 grams) cream of tartar
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 2 1⁄2 teaspoons (5 grams) ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line 4 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 1⁄4 cups (250 grams) granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
- In another medium bowl, stir together cinnamon and remaining 1⁄2 cup (100 grams) granulated sugar.
- Scoop dough by 1⁄2 tablespoonfuls (about 10 grams each), and roll into smooth 7⁄8-inch balls. Toss in cinnamon sugar until well coated. Place at least 11⁄2 inches apart on prepared pans.
- Bake, one batch at a time, until edges are lightly golden brown but centers still look slightly wet, 4 to 6 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
