Snip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook

Mother's DayBakingCoffee Cake

Snip Doodles! Like snickerdoodle cookies, but coffee cake. Soft and cake-like, with a cinnamon-sugar top.

Photography Credit: Irvin Lin

“So I have a complaint about your snickerdoodle recipe!” I told New York Times bestselling author Stella Parks as I interviewed her recently at Omnivore Books.

Stella and I have been friends for years, but I had to be honest with her. “How come your snickerdoodle recipe uses baking powder? For me, classic snickerdoodles have baking soda and cream of tartar!”

Our Favorite Videos

2017 Favorite Cookbooks

Get the book! BraveTart: Iconic American Desserts by Stella Parks

Stella actually had a great answer for this, and she even addresses it in the book: The original recipe for snickerdoodles was distributed through various baking powder companies, including a national advertising campaign for Cleveland Baking Powder Company. Stella wanted to honor the folks that helped make the recipe so popular, so she stuck with baking powder in her recipe.

That’s well and good, but for me, the taste of nostalgia when I bite into a snickerdoodle, one of the very first cookies I learned to bake, is the slightly tart and sweet flavor that only baking soda and cream of tartar can impart.

Snicker Doodle Coffee Cake

Stella digs even further into the history of snickerdoodles in her book – and in fact, all this historical information on each recipe is one of my favorite things about Bravetart.

The history of Snickerdoodles is a bit convoluted, but apparently, it’s related to a vintage coffee cake recipe called “snipdoodles.” This was a quick coffee cake dusted with cinnamon sugar, and Stella discovered that the recipe was super easy to duplicate just by adding some extra milk to snickerdoodle cookie dough.

Snicker Doodle Coffee Cake

Stella’s recipe for Snip Doodles calls for thinly spreading the batter on a large rimmed baking sheet, but I like to make a slightly thicker version baked in a 9 x 13 in baking pan, like brownies or a sheet cake. And though she recommends using freshly grated cinnamon in the recipe, which she told me has a brighter heat and aroma than just plain ground cinnamon, she told me substituting regular ground cinnamon works fine.

This quick and easy coffee cake has the same flavor profile as snickerdoodles, as well as the same signature crinkly top. Serve it warm from the oven with a cup of coffee or hot chocolate, or just appreciate it as an afternoon snack.

Get the book! BraveTart: Iconic American Desserts by Stella Parks

Snip Doodles (Snickerdoodle Coffee Cake) Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 18 squares

Recipe adapted from from BraveTart: Iconic American Desserts by Stella Parks. Copyright © 2017 by Stella Parks.


For the cake batter:

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) refined coconut oil, at room temperature
  • 1 1/2 cups (10 1/2 ounces) white granulated sugar
  • 1 1/4 teaspoon kosher salt (or 1/2 teaspoon iodized table salt)
  • 1 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 tablespoon vanilla extract
  • 1 large egg, straight from the fridge
  • 2 1/3 cups (10 1/2 ounces) all-purpose flour
  • 1 cup (8 ounces) milk, any percentage

For topping:

  • 2 tablespoons white granulated sugar
  • 2 teaspoon ground cinnamon

Special equipment:


1 Preheat the oven to 350°F. Spray a 9x13-inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1-inch of the paper hang over the sides.

2 Make the batter. Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape with a flexible spatula halfway through.

With the mixer running, crack in the egg and continue beating until smooth. Add a third of the flour, then a third of the milk, alternating between the two, until fully incorporated and smooth. Fold once or twice with a flexible spatula to ensure the batter is well mixed from the bottom up.

Pour the batter in the prepared baking and spread into an even layer. Mix together the sugar and cinnamon for the topping and sprinkle over the top of the batter.

3 Bake the bars: Bake in the oven for 18 to 22 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached.

Cool for 15 to 20 minutes in the pan then carefully remove the entire cake from the pan by grabbing the sides of the parchment paper and lifting directly up from the pan and moving the cake to a cutting board. “Snip” the cake into squares with a knife or pizza cutter. Serve warm.

Wrapped in foil, Snip Doodles will keep up to 3 days at room temperature.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Irvin Lin

Irvin Lin is an IACP award-winning photographer, food writer and recipe developer, blue-ribbon baker, public speaker, and occasional social media consultant. His blog is Eat the Love and his first cookbook is Marbled, Swirled and Layered.

More from Irvin

18 Comments / Reviews

No ImageSnip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook

Did you make it? Rate it!

  1. hales

    Can you use brown sugar instead of white sugar?

  2. Taylor

    I used 1/2 tsp table salt, but it wasn’t quite enough. I will use kosher if I ever make again. Cake was tender, but the flavor was lacking a bit. Could be the salt issue though. Mine was done in 22 minutes. The best part is the edges and top of cake where the cinnamon and sugar form a crispy crust.


  3. Rachel

    Made this last night with vegetable oil instead of coconut and it worked out fine! It was very light and fluffy and I loved the crunchy topping.


  4. Stefano Martinez

    Hi most excellent recipe. It is easy and vegetable oil works too. It’s different but still good to me anyways. I love this site. So many recipes, wish I would have stayed in culinary school but it’s good. I still love cooking at home for the family and friends.

  5. Paula Schenimann

    My youngest grandson and I made this today after school. We had to bake it an extra 8 minutes which is unusual because I generally have to take things out early. It is delish. Even my grandson loves it. We will make it again very soon. ***** 5 stars.


View More
Snicker Doodle Coffee CakeSnip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook