This Edible DIY Layered Cookie Cake is a baker’s (and snacker’s) heaven. Perfect for the winter entertaining ahead and easy to follow that will impress your guests!
This DIY goes out to all our spice-loving friends out there! After all, who doesn’t obsess over a spice and cookies combo?
Every year I, Erin, also jump on the flavor train, especially when I’m standing firmly on the fact that pumpkin spice and I are in a year-round relationship.
So with the winter season in full swing, I wanted to share this edible DIY that bakers and non-bakers alike can easily bring to the table. Spice cookies or not.
It combines the most delicious, tried, and spice cookies and layers them up with an easy cream cheese frosting, resulting in centerpiece-worthy cookie cakes that taste as good as they look!
Of course, you can always use whatever flavored cookie you’d like to stack, just like these colorful layered cookies from last year’s bridal brunch!
Ingredients and Tools Needed to Make an Edible DIY Layered Cookie Cake
Spiced cookie recipe — We made a half batch of this one. But you could use any cookie flavor like snickerdoodles.
Pre-made vanilla frosting or homemade buttercream
Cream cheese
Cinnamon
Circle cookie cutters or small bowls — We used bowls in varying sizes of 4”, 3.5”, 3”, 2.25” and 1.75” diameter.
Toothpicks — Optional
Paper flags — Optional
How to Make an Edible DIY Layered Cookie Cake
Step 1 — Prepare the cookie dough according to the recipe.
Step 2 — Then, roll out the dough ¼” thick between two sheets of parchment paper. Place on a cookie sheet and refrigerate for 1 hour.
Step 3 — While the dough is chilling, prepare the paper flags by removing the sticker liner, placing a toothpick at the center of each, and folding it in half to enclose the toothpick.
Step 4 — Cut out circle shapes in the sizes listed in the tools list.
Step 5 — Place the circles back on a parchment-lined cookie sheet and refrigerate for another 30 minutes. (Cold dough will hold its shape better when baked.)
Step 6 — Preheat the oven to 350 degrees and bake cookies for 12-15 minutes until the edges turn slightly brown. Allow cookies to cool.
Repeat steps 1-3 with excess dough.
Step 7 — While the cookies are baking, whip together the vanilla frosting and softened cream cheese just until combined.
Step 8 — Once the cookies are cool, fill a pastry bag with frosting and pipe a generous spiral of frosting on each cookie. Stack the 5 cookie sizes from largest to smallest to form a “cake”.
Step 9 — Place a small amount of cinnamon in a sieve and dust the cakes lightly. Lastly, top each cake with a paper flag.
Will you be giving this edible DIY a try? Let us know how it stacks up! (Bad pun absolutely intended.)
Whether you’re a fan of spiced pumpkin or a fan of apple waffles, these Spiced Cinnamon waffles are the perfect way to welcome fall.
More DIY Dessert Recipes
- DIY Boob Macarons & Valentines Printables
- Funfetti Cookie Cake – A Playful Recipe With A Twist!
- DIY Sugar Flower Cake
- DIY Abstract Floral Pattern Cake
DIY Layered Cookie Cake Recipe
Equipment
- Rolling pin
- Circle cookie cutters or small bowls
- Cookie Sheet
- Electric mixer
- Pastry bag and nozzle
- Parchment paper
- Small sieve
- Toothpicks
- Paper flags optional
Ingredients
Nutrition
Instructions
- Prepare the cookie dough according to the recipe.
- Roll out the dough 1/4” thick between two sheets of parchment paper. Place on a cookie sheet and refrigerate for 1 hour.
- Cut out circle shapes in the sizes listed in the tools list.
- Place the circles back on a parchment-lined cookie sheet and refrigerate for another 30 minutes. (Cold dough will hold its shape better when baked.)
- Preheat the oven to 350 degrees and bake cookies for 12-15 minutes until the edges turn slightly brown. Allow cookies to cool. Repeat steps 1-3 with excess dough.
- While the cookies are baking, whip together the vanilla frosting and softened cream cheese just until combined.
- Once the cookies are cool, fill a pastry bag with frosting and pipe a generous spiral of frosting on each cookie. Stack the 5 cookie sizes from largest to smallest to form a “cake”.
- Place a small amount of cinnamon in a sieve and dust the cakes lightly. Lastly, top each cake with a paper flag.
Don’t forget to share your Pumpkin spice cookie cake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few desserts to go along with them!
wow! its looking so delicious and yummy. I want to eat it and will try it at my home.
Send us a picture if you do! xo
It looks delicious! I will keep this recipe for next year Christmas! Love the tree design!
Thanks, Miriam! xo
I have guests coming over this weekend, this recipe sounds perfect x
Jessica — NinetyCo
Yay! So glad :)