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Fall Fairytale Cookie Cake

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Ingredients

Scale
  • 1 pouch snickerdoodle cookie mix
  • Ingredients listed on the mix (including cinnamon-sugar packet)
  • 1/4 tsp apple pie spice
  • 1/2 cup toffee bits

Buttercream

  • 1/2 cup salted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp apple pie spice
  • 1/2 tsp cinnamon
  • 2 cups powdered sugar
  • 2–3 tbsp heavy cream

Toppings

  • Pumpkin decorations
  • Blue candy melts or blue chocolate
  • Blue sparkling sugar or sanding sugar

Instructions

  1. Preheat the oven to 350°F and grease a 9-inch cake pan or springform pan.
  2. Prepare the cookie dough as directed on the package. Note: the cinnamon-sugar packet adds a bold cinnamon flavor—use the full packet for a strong spice kick or adjust to taste. Stir in the apple pie spice and fold in the toffee bits.
  3. Press the dough evenly into the prepared pan and bake for 20–24 minutes, or until golden and set in the center. While still warm, sprinkle the top with blue sparkling sugar for a fairytale shimmer.
  4. Let the cookie cake cool completely.
  5. To make the buttercream, beat the softened butter, vanilla extract, apple pie spice, cinnamon, and powdered sugar until smooth. Add heavy cream a tablespoon at a time until the frosting is light and fluffy.
  6. Pipe buttercream around the border using a piping bag with a star tip.
  7. Melt the blue chocolate or candy melts and drizzle around the border in swirls. Add more sparkling sugar if desired.
  8. Finish with pumpkin decorations for a fairytale fall touch.

Find it online: https://lifeandsprinkles.com/fall-fairytale-cookie-cake/

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