Fourth of July Snickerdoodle Cookie Cake


1 1/2 rolls of store-bought sugar cookie dough

1 sleeve graham crackers

2-3TB sugar

1tsp cinnamon

1/2 quart strawberries thinly sliced

1/2 pint blueberries

2TB sugar

1/2 quart heavy whipping cream

1/2 cup sugar

2 tsp cinnamon


Preheat the oven to 350 degrees. Butter and flour a 9in. cake pan.

In a Ziploc bag crush the graham crackers with 2-3 Tablespoons sugar and 1 Tablespoon cinnamon until fine. Sprinkle half of the bag of graham crackers, sugar, and cinnamon mixture on the bottom of the cake pan. Take the sugar cookie dough and press it into the cake pan. Work the dough in until all of the graham cracker mixture is covered and you have a slight edge of cookie dough on the sides. Sprinkle cinnamon sugar on top of the dough. Bake at 350 degrees for 35-40 minutes. Allow cake to cool and turn it out of the pan.

In a separate bowl combine strawberries, blueberries, and 2 Tablespoons of sugar. Spread the mixture onto the center of the cake.

With a mixer whip the whipping cream, half cup of sugar and 2 teaspoons of cinnamon. Top Strawberry and blueberry mixture with the whipped cream. Sprinkle the remaining graham cracker mixture on top of the whipped cream.

Presented By: Heather Grubb

Date: June 27, 2014


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