Skillet snickerdoodle cookie
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!
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Barely adapted from Just a Pinch