Soft Candy Corn-Frosted Snickerdoodle Cookie Pie slices are sure to be a hit with kids and adults this fall/Halloween season!
Our church has what’s called General Conference where, for Saturday and Sunday of the first weekend of October and April, we watch live broadcast-ed sessions where our leaders speak to us and give us counsel. I always look forward to these weekends, not only because I come out of them spiritually well-fed, but physically as well. 🙂
Let’s just say I’m not a person that can sit still for very long. My husband thinks I’m ADD, but I’m pretty sure it’s just all those creative juices that are bottled up inside my brain always wanting to manifest themselves in concrete form. Yea, that’s my story and I’m sticking to it. 🙂
So rather than sit on the couch the entire conference weekend, I like to keep my hands busy with lots of projects, which most often boils down to oodles of baking! I find that I am actually more focused on what is being said when I am multitasking.
So because of those “ants in my pants” lots of really great things come to life, like this phenomenal Candy Corn-Frosted Snickerdoodle Pie!
It’s seriously the softest, yummiest slice of heaven that I’ve had the pleasure of biting into in a while, and that’s really saying something, because I pride myself in enjoying a little something sweet every day.
I’ve mentioned before that I don’t like candy corns, unless they are in the form of chocolate, of course. 🙂 I love the Candy Corn White Chocolate M&M’s. Chocolate aside, give me a soft homemade snickerdoodle cookie with frosting that looks like a candy corn, and I’ll still be one happy camper!
We’ll start by making two giant snickerdoodle cookies.
{CANDY CORN-FROSTED SNICKERDOODLE PIE}
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
1/2 c. shortening
1/2 c. (1 square) butter
1 1/2 c. sugar
2 eggs
Topping:
1/4 c. sugar
3/4 tsp. cinnamon
1 container store-bought vanilla frosting or 1 recipe homemade vanilla buttercream icing (use the Chocolate Buttercream Frosting recipe, minus the cocoa powder)
Yellow and Orange Food Coloring or Gel
In the bowl of an electric mixer, cream together shortening, butter, sugar and eggs. In a separate bowl, stir together flour, cream of tartar, salt and baking soda until combined. Add dry mixture to wet mixture and mix until combined.
Split dough in half and evenly press half in a lightly greased 9″ cake pan. Do the same for the other half in another 9″ cake pan.
Stir together 1/4 c. sugar and 3/4 tsp. cinnamon and sprinkle half on the top of each of the two pans.
Bake at 350 degrees Fahrenheit for approximately 18 minutes. Don’t overbake or the cookie will lose its soft, slightly moist texture.
Now split your frosting into three bowls. You’ll need the most of yellow and the second most of orange, followed by the least of white. Use food coloring or gel to achieve the desired yellow and orange colors. I prefer gel because it has a more concentrated color.
Spread yellow frosting around the outside of your giant cookie, making sure to leave enough room for the orange and white frosting. Though it’s a little trickier, I opted to work in sections so I didn’t end up with tons of frosting in the middle where the colors would have to overlap.
Next add your orange frosting in a circle and leave space for a circle of white frosting in the middle. It was a bit of a challenge spreading the frosting over the sugar coating, but it can be done!
Now add white frosting to the remaining middle circle.
Slice, and you’ve got cute frosted snickerdoodle cookie slices that look like candy corns!
Aren’t they festive and fun? We couldn’t stop eating them. My four-year-old son informed me that they were so delicious that he wants me to make them in place of his birthday cake…five months from now. 🙂
These are a perfect treat for a Halloween party, for an after-school refreshment, or anytime! I would seriously eat them for breakfast, lunch and dinner if I could.
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