Snickerdoodle Cookies are one of my daughter’s favorite desserts, so today I’m sharing with you a super simple Snickerdoodle Cookie Pie recipe sure to impress the Snickerdoodle fan in your life!

Snickerdoodle Cookie Pie Recipe

If you’ve been a Sugar, Spice and Glitter reader for any amount of time, you probably know that my daughter is not a huge fan of desserts.

She’s all for meats over sweets, and often if I make any form of dessert, I’m lucky if she even tries it. (I’m sure most parents would love this, but I LOVE baking so I often end up eating way too much of the dessert myself or posting it to Facebook hoping a friend will take it off our hands.)

However, Snickerdoodles? This little girl is all about them. They are the one dessert that I can make and know without a doubt that I won’t end up being the only one eating them.

I’ve made snickerdoodle cookies, snickerdoodle mug cakes, pumpkin snickerdoodles, snickerdoodle crepes, and even snickerdoodle popcorn… and I’m not done yet!

Today’s recipe is slightly adapted from Better Homes and Garden’s New Cook Book. This cookbook is a classic, it’s been around since 1930 and has been updated and revised 16 times since then. Chances are, if there’s a classic recipe you remember from childhood parties or potlucks, it can be found in this cookbook.

After making our fool-proof pie crust or using a store-bought pie shell, we brush the crust with butter and dust with cinnamon-sugar, fill the crust with our cookie pie base and then top it all off with a brown sugar syrup that infuses the cake with flavor and moisture. It’s absolutely magical.

I love the combination of textures in this pie:

• flaky, buttery pie crust
• a thin sugar-pie layer (similar to a pecan pie filling)
• fluffy, cinnamon-flavored cookie filling
• all topped with a crackly, cinnamon-sugar cookie crust

Oh, and to take this cookie pie even further? Whip up some cinnamon cream cheese frosting. You’ll be glad you did.

Can this cookie pie be frozen? Yes! Wrap tightly in foil or plastic wrap before placing in an airtight freezer container or freezer bag. Freeze for up to three months. Allow to come to room temperature before serving.

Snickerdoodle Cookie Pie Ingredients

• Refrigerator pie crust (unbaked)
• White sugar
• Ground cinnamon
• Unsalted butter, room temperature
• Brown sugar
• Water
• Light corn syrup
• Vanilla extract
• Powdered icing sugar
• Baking powder
• Salt 
• Cream of tartar
• Egg
• Whole Milk
• Flour
• Cream cheese
• Heavy cream (can swap out for milk)

Tip: you can swap out the pre-made pie crust for your favorite pie crust recipe or our foolproof pie crust recipe found here.

Kitchen Tools You May Find Helpful

• 9″ round baking dish/pie pan
• Pastry brush <– I like these ones as they are one solid piece which prevents bacteria from being trapped in between the brush handle and the brush head
• 1 small bowl
• Saucepan
• Electric mixer – this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Spatula <– again, I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Aluminum foil/tinfoil
• 1 large piping bag
• 1 large star piping tip <– a basic piping set will have all you need

How to Make a Snickerdoodle Cookie Pie

Preheat oven to 350ºF.

Prepare the pie crust:

Grease pie pan with butter or baking spray and press the pie crust into the dish.

Melt 1 Tablespoon of butter and brush a light coat on the pie crust.

Combine 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl.

Sprinkle the cinnamon-sugar on the pie crust. Set aside.

Prepare the brown sugar syrup:

Combine the brown sugar, 1/4 cup melted butter, water, corn syrup and 1/4 teaspoon of cinnamon in a saucepan.

Heat over medium heat, stirring occasionally, until the mixture starts to boil.

Stir continuously for 2 minutes while continuing to gently boil. Remove from heat.

Stir in 1/2 teaspoon of vanilla extract and set aside.

Prepare the cookie filling:

In a medium bowl, mix together the sugar, powdered icing sugar, baking powder, salt and cream of tartar.

In the bowl of an electric mixer, whip 1/4 cup of butter for about 30 minutes.

Add the dry ingredients to the whipped butter in 2-3 increments.

Add the egg and 1 teaspoon of vanilla, mix until combined, then add in the milk and mix.

Add the flour and beat until combined and no dry patches remain.

Fold the cookie dough mixture into the pie crust.

Use a spatula to spread it out evenly.

Pour the brown sugar syrup over the pie filling.

Sprinkle with remaining cinnamon-sugar.

Gently cover the edges of the pie crust with foil.

Bake for 45 minutes, removing the tinfoil after 25 minutes. The filling should be set, puffed up and golden brown. (Test by inserting a toothpick into the center of the pie – it should come out with a couple of crumbs attached, and no wet batter.)

Allow pie to cool for 30 minutes or overnight.

Prepare the (Optional) Cinnamon Cream Cheese Frosting:

Use an electric mixer to combine the butter and cream cheese, about 1 minute.

Add in the powdered icing sugar, beat for 2 minutes, then add the heavy whipping cream, vanilla and cinnamon.

Adjust the consistency with more powdered icing sugar or cream, as needed.

Scoop the frosting into a piping bag fitted with a large star tip.

Swirl large dollops of the cinnamon cream cheese frosting along the edges of the pie (or add when serving).

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Yield: 10 slices, 1 pie

Snickerdoodle Cookie Pie

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A delicious cookie pie inspired by everyone's favorite cinnamon cookie!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 10 minutes

Ingredients

Crust Ingredients:

• 1 refrigerator pie crust (unbaked)
• 1 Tablespoon sugar
• 3/4 teaspoon ground cinnamon (divided)
• 1 Tablespoon unsalted butter (melted)

Syrup Ingredients:

• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter
• 3 Tablespoon water
• 2 Tablespoon corn syrup

Filling Ingredients:

• 1 1/2 teaspoons vanilla (divided)
• 1/4 cup unsalted butter, room-temperature
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 cup whole milk
• 1 1/4 cup flour

Frosting Ingredients:

• 3 cups unsalted butter, room temperature
• 6 cups powdered sugar
• 5-7 Tablespoon heavy whipping cream
• 1/2 package(4 oz) cream cheese, room temperature
• 2 teaspoon vanilla
• 2 Tablespoons cinnamon

Instructions

1. Preheat oven to 350ºF.

Prepare the pie crust:

1. Grease pie pan with butter or baking spray and press the pie crust into the dish.
2. Melt 1 Tablespoon of butter and brush a light coat on the pie crust.
3. Combine 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl.
4. Sprinkle the cinnamon-sugar on the pie crust. Set aside.

Prepare the brown sugar syrup:

1. Combine the brown sugar, 1/4 cup melted butter, water, corn syrup and 1/4 teaspoon of cinnamon in a saucepan.
2. Heat over medium heat, stirring occasionally, until the mixture starts to boil.
3. Stir continuously for 2 minutes while continuing to gently boil. Remove from heat.
4. Stir in 1/2 teaspoon of vanilla extract and set aside.

Prepare the cookie filling:

1. In a medium bowl, mix together the sugar, powdered icing sugar, baking powder, salt and cream of tartar.
2. In the bowl of an electric mixer, whip 1/4 cup of butter for about 30 minutes.
3. Add the dry ingredients to the whipped butter in 2-3 increments.
4. Add the egg and 1 teaspoon of vanilla, mix until combined, then add in the milk and mix.
5. Add the flour and beat until combined and no dry patches remain.
6. Fold the cookie dough mixture into the pie crust.
7. Use a spatula to spread it out evenly.
8. Pour the brown sugar syrup over the pie filling.
9. Sprinkle with remaining cinnamon-sugar.
10. Gently cover the edges of the pie crust with foil.
11. Bake for 45 minutes, removing the tinfoil after 25 minutes. The filling should be set, puffed up and golden brown. (Test by inserting a toothpick into the center of the pie - it should come out with a couple of crumbs attached, and no wet batter.)
12. Allow pie to cool for 30 minutes or overnight.

Notes

Swap out the pre-made pie crust for your favorite pie crust recipe.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 1138Total Fat: 75gSaturated Fat: 45gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 207mgSodium: 267mgCarbohydrates: 115gFiber: 2gSugar: 93gProtein: 5g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This snickerdoodle cookie pie is a fun and unique take on a snickerdoodle cookie! It would also make a really fun addition to a holiday brunch.

For more unique dessert recipes, check out our Magical Pumpkin Cake or our Apple Pie Dessert Enchiladas recipe.

Check out our other delicious Cookie Recipes: