This giant snickerdoodle cookie is made in the skillet. No cookie cutters, rolling, or cookie sheets required! Eat a slice (or two) – each bite is filled with cinnamon-y goodness!
In case you haven’t noticed, I’ve been obsessed with cookies as of late. Cookiepalooza was well upon us, as I started baking my way through Dorie Greenspan’s cookie cookbook. Well, since that endeavour, I’ve been crazy about skillet cookies. It’s a much easier way to enjoy cookies without having to deal with cookie scoops, baking sheets and all the other mess.
Skillet cookies is where it’s at. I mean, look at this glorious deliciousness:
I made this one morning and the house smelled like a million bucks. It’s best not to overbake these or else your cookies will end up hard and dry. When in doubt, underbake these a little bit so the centers are soft. You can always top this off with a scoop (or two – who am I kidding?) of ice cream or your favorite chocolate or caramel sauce.
Save a slice for me, please!
Skillet snickerdoodle cookie
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup 2 sticks unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar + 2 teaspoons ground cinnamon mixed together
- Generously grease a standard 10" cast iron skillet and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt and cinnamon together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs and vanilla and mix well.
- Turn the mixer down to low and slowly add the dry ingredients and mix until everything comes together. Cover and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350 degrees F.
- Sprinkle 1 teaspoon of the cinnamon-sugar mixture on the bottom of your cast iron pan.
- Transfer the dough to your cast iron pan and evenly spread it out. Smooth out the top. Sprinkle the remaining cinnamon-sugar mixture on top.
- Bake in your preheated oven for 35-40 minutes or until the cookie is golden brown. A toothpick inserted in the center should come out clean.
- Allow the cookie to cool slightly before serving. This would taste amazing with a scoop of ice cream, some caramel or chocolate sauce, or all of the above.