* If you follow me on social media, you know that all of November I will be posting cookie recipes in a series called, 30 Days of Cookies. That’s 30 recipes to develop, make, photograph, edit, and write in 30 days. For a roundup of all posts, you can visit the 30 Days of Cookies Archive page. Today is Day 22 of 30 with these Snickerdoodle Pie with a Layered Cream Cheese Filling . Follow along on Instagram for behind the scenes cookie-making-madness and be sure to link up your own cookie recipes, using the hashtag #30daysofcookies.
There are some times in life when words cannot do the justice of photos. If I had it my way, most of my blog’s recipe posts would only contain three words. “Just make this.” But because I’ve been told that this is not how recipe writing/blogging works, I guess I’ll try to elaborate on why you should make this dreamy cookie pie. Often times when someone says something like, “this is the best thing I’ve ever made,” the phrase begins to lose a bit of credit. I’m guilty of this, which is why I now had to start ranking recipe according to the top 10 recipes I’ve ever come up with. Of course this list is ever-changing as I discover new things, but as of this point in time, I’d rank this snickerdoodle pie number 5 or 6 on that list. These and these are also high contenders on the list.
Made with a soft snickerdoodle cookie base, this snickerdoodle pie is a layered dream. Sandwiched between the two layers of cinnamon dough is a cream cheese layer that is nothing short of flavor bliss. And if the center layer wasn’t enough, the cream cheese layer also pops up on the very top.
If only I could send a virtual slice of this to every one of you. It’s just one of those desserts that you just want to share and let everyone gawk over.
The more I scroll down this page, the more I’m tempted to whip a slice of this out of the freezer. Unfortunately, I purposely wrapped this in about 1/2 a roll of saran wrap, foil, and two freezer bags for un-easy access. To keep the freezer burn (and myself) out.
Layered Snickerdoodle Cream Cheese Cookie Pie
- 3/4 cup 1 1/2 sticks butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 cups all-purpose flour
Cream Cheese Layer:
- 8 oz. cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1/8 cup sugar
- 1/2 teaspoon cinnamon
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
In a large bowl, cream together butter, brown sugar, and white sugar with an electric mixer on medium speed for 30 seconds. Add in vanilla, egg, and cinnamon and continue to mix for 10 seconds.
Add baking soda and mix on low speed for 10 seconds. Add flour and continue to mix until all flour is incorporated.
Grease an 9-inch round pan and evenly spread half of the cookie dough mixture on the bottom of the pan. Set aside.
Meanwhile, to make the cream cheese layer, beat together the cream cheese, sugar, vanilla, and egg with an electric mixer for 30 seconds. Spread half of this mixture onto the top of the cookie dough.
Once smooth, layer the remaining half of the cookie dough on top of the cream cheese mixture. For an even spread, scoop separate chunks of cookie dough and flatten them with your hands before placing on the cream cheese mixture.
Finally, top the pie off with the remaining half of the cream cheese mixture.
Bake at 350 degrees for 35 minutes or until toothpick comes out clean. After baking, combine the cinnamon sugar mixture and sprinkle top of the pie.
Cool completely before cutting. If not serving immediately, store in the refrigerator in an airtight container for up to 3 days.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
I’ve come to find out during this challenge that bars are a bigger weakness to me than cookies. There’s just something about a soft, thick cookie bar that fulfills something a cookie can’t. Thank goodness for freezers & large families, or there’s a good chance I’d be pushing 900lbs by now.
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