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

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

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

Ingredients

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:

Method

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.

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Comments

  • 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.

    xxxxxyyyyy

  • 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.

  • 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.

    xxxxxyyyyy

  • Liz W.

    My oldest daughter and my husband adore snickerdoodles! Any idea what would happen if I subbed vegetable oil for the coconut oil? I don’t want to have to go out in the rainstorm we are having. :)

    • Emma Christensen

      Hi, Liz! Emma here, managing editor for Simply Recipes. I think ideally you need an oil or fat that is solid at room temperature, not liquid. Shortening would work, if you have it. If not, I think I’d recommend just using additional butter instead of vegetable oil! Let us know how it works out!

  • H

    Flavor is good but cook time is way off. At 22 minutes only the outside inch of my cake was cooked. I had to leave it in the oven for another 15 minutes.

    xxxxxyyyyy

  • Yuri

    Hi Do you think I can using Unrefined Coconut oil, too? I don’t have refined oil on my hands now.

    • Emma Christensen

      Hi, Yuri! My guess is yes, you should be able to use unrefined coconut oil. As long as it is solid at room temperature, but melts when heated, I think it will work.

  • KJill

    Thanks for the sub suggestion for the coconut oil. Love coconut but though I know people tell me you can’t taste it I always do and snickerdoodles aren’t the place for that flavor to me. They are also my Dad’s favorite cookie and I am having my parents to dinner tomorrow so I know this will be a nice not so sweet finish to add to my menu. I have been waiting for months to get a look at this cookbook, when our library got it in I put it on hold and was something like 12th in line. Nice to get a peek at what is inside.

  • Darilyn S.

    What would happen if I used buttermilk in this recipe?

    • Emma Christensen

      Hi, Darilyn! Not sure! Feel free to give it a try and let us know how it turns out. Enjoy!

  • TD

    Can you taste coconut from the coconut oil? If so, is there a substitute I could use? My kids really don’t like the taste of coconut but the idea of a coffee cake/snicker doodle sounds delicious and I’d love to try the recipe.

    • Emma Christensen

      Hi, TD! Stella, the author, says, “Instead of tasting overtly nutty or tropical, the coconut oil functions as an aromatic, coaxing out more flavor from both the cinnamon and vanilla.” In addition, it sounds like if you want a more neutral-tasting oil, you can substitute refined coconut oil instead of virgin coconut oil. Hope that helps!

  • Eileen

    What can be substituted for the coconut oil?

    • Emma Christensen

      Hi, Eileen! Shortening is the best substitute for the coconut oil. You could try using all butter, too, though the result might be a little different. Let us know what you end up doing!

  • laura nuss

    My husband loves snickerdoodles. Loves! Can’t wait to make this one!