What is the best recipe for a cookie cake ?

im making a cookie cake for a birthday and i want a snikerdoodle recipeWhat is the best recipe for a cookie cake ?
SNICKERDOODLE CAKE -- (Serves 16)





This cake is a take-off on the classic snickerdoodle cookie, which, according to the Dictionary of American Food %26amp; Drink, is a 19th century New England creation seasoned with cinnamon but also containing nuts and dried fruit. The name comes from a nonsense word meaning “quickly made,” implying the cookies are whipped up with ingredients at hand. This cake is a snap to pull together too – it relies on a cinnamon-scented, basic butter cake recipe and a buttercream frosting that you enliven with more aromatic cinnamon.





Solid vegetable shortening for greasing the pans





Flour for dusting the pans





1 package (18.25 ounces) plain white cake mix





1 cup whole milk





8 tablespoons (1 stick) butter, melted





3 large eggs





1 teaspoon pure vanilla extract





2 teaspoons ground cinnamon





Cinnamon buttercream frosting





Place a rack in the center of the oven and preheat to 350 degrees. Generously grease two 9” round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour and set pans aside.


Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sids of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the spatula. Place the pans in the oven side by side.


Bake the cakes until they are golden brown and spring back when lightly pressed with your finger – 27 to 29 minutes. Remove the pans from the oven and cool them on a wire rack for about 10 minutes. Run a dinner knife around the edge of each layer and invent each onto a rack, then invert them again onto another rack so the cakes are right side up. Cool for another 30 minutes.


Meanwhile, prepare the cinnamon buttercream frosting.


Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.


Place the cake, uncovered, in the refrigerator until the frosting sets – about 20 minutes.


CINNAMON BUTTERCREAM FROSTING





Makes 3 ½ cups, enough to frost a 2- or 3-layer cake





This is a basic and necessary frosting that will take you places and open doors! It goes with just about any cake flavor and lends itself easily to doctoring up. For example, add freshly grated lemon zest and juice and you have a lemon buttercream. Add peppermint candy and you have peppermint buttercream (delicious on a chocolate cake). And, of course, there’s cinnamon!





8 tablespoons (1 stick) butter, at room temperature





3¾ cups confectioners’ sugar – sifted





3-4 tablespoons milk





1 teaspoon pure vanilla extract





1 teaspoon ground cinnamon





Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy – about 30 seconds. Stop the mixer and add the confectioners’ sugar, 3 tablespoons milk, vanilla, and cinnamon. Blend with the mixer on low speed until the sugar is incorporated – about 1 minute. Increase the speed to medium and beat until light and fluffy – about 1 minute more. Blend in up to 1 tablespoon of milk if the frosting seems too stiff.


Use to frost the top and sides of the cake of your choiceWhat is the best recipe for a cookie cake ?
Snickerdoodle Cookies


1 1/2 cups Sugar


1 cup Shortening -- soft


2 each Eggs


2 3/4 cups Flour


2 teaspoons Cream of tartar


1 teaspoon Baking soda


1/2 teaspoon Salt


2 tablespoons Sugar


2 teaspoons Cinnamon





























Preheat oven to 375F.


Mix 1 1/2 c. sugar, shortening and eggs. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Com- bine 2 t. sugar and cinnamon. Roll cookies in this mixture.


Bake for 8-10 mins., cool completely on wire racks.
Black-and-White Cake Cookies:





Cookies:


1 1/2 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon salt


2/3 cup applesauce


1 cup granulated sugar


1/4 cup butter, softened


1 1/2 teaspoons vanilla extract


2 large egg whites





Frosting:


1 1/2 cups powdered sugar, divided


3 tablespoons 2% reduced-fat milk, divided


1/4 teaspoon almond extract


2 tablespoons unsweetened cocoa





Preheat oven to 375°.





To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.





Place applesauce in a fine sieve; let stand 15 minutes.





Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.





Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.





To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.





Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.





Yield: 2 dozen cookies (serving size: 1 cookie)
SNICKERDOODLE CAKE -- (Serves 16)





This cake is a take-off on the classic snickerdoodle cookie, which, according to the Dictionary of American Food %26amp; Drink, is a 19th century New England creation seasoned with cinnamon but also containing nuts and dried fruit. The name comes from a nonsense word meaning “quickly made,” implying the cookies are whipped up with ingredients at hand. This cake is a snap to pull together too – it relies on a cinnamon-scented, basic butter cake recipe and a buttercream frosting that you enliven with more aromatic cinnamon.





Solid vegetable shortening for greasing the pans





Flour for dusting the pans





1 package (18.25 ounces) plain white cake mix





1 cup whole milk





8 tablespoons (1 stick) butter, melted





3 large eggs





1 teaspoon pure vanilla extract





2 teaspoons ground cinnamon





Cinnamon buttercream frosting





Place a rack in the center of the oven and preheat to 350 degrees. Generously grease two 9” round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour and set pans aside.


Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sids of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the spatula. Place the pans in the oven side by side.


Bake the cakes until they are golden brown and spring back when lightly pressed with your finger – 27 to 29 minutes. Remove the pans from the oven and cool them on a wire rack for about 10 minutes. Run a dinner knife around the edge of each layer and invent each onto a rack, then invert them again onto another rack so the cakes are right side up. Cool for another 30 minutes.


Meanwhile, prepare the cinnamon buttercream frosting.


Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.


Place the cake, uncovered, in the refrigerator until the frosting sets – about 20 minutes.