Snickerdoodle Crisp Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
Perfect with a cup of coffee. This cookie tart is delicious.
  • Cookie base:
  • 1 tablespoon unsalted butter (for greasing the pan)
  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-½ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Topping:
  • 7 tablespoons butter, cool, cut into small chunks
  • ½ cup all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup oats
  1. Grease a 10-inch tart pan (with a removable bottom) with butter. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat to fully incorporate. In a small bowl, combine the flour, salt, and baking soda. Add the flour mixture to the mixing bowl and mix until just combined.
  3. Transfer the dough to the tart pan, and using your fingers, press the dough to the edges of the pan, forming an even layer. Set aside in the refrigerator.
  4. For the topping, in a small bowl, combine the flour, sugar, brown sugar, and cinnamon. Add the butter and working with your fingers or a pastry cutter, work the butter in until you have a chunky and sandy texture. Add the oats and work them into the butter mixture.
  5. Evenly distribute the topping over the cookie layer. Bake at 350 degrees for about 25 to 27 minutes. When you check the tart it will look a bit poofy and quivery on top. It will settle once you remove it from the oven, but you do want it to be nice and golden on top. Be sure to remove it before the edges get too browned.
Recipe by kelly yandell at