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Skillet Snickerdoodle Cookie Recipe

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3.9 from 10 reviews

This Skillet Snickerdoodle Cookie is a delightful twist on the classic snickerdoodle, baked right in a skillet for a crispy edge and chewy center. Perfectly spiced with cinnamon and topped with a crunchy cinnamon-sugar blend and turbinado sugar, it’s an easy-to-make dessert ideal for sharing. Serve warm with a scoop of vanilla ice cream and caramel sauce for an extra indulgent treat.

Ingredients

Skillet Preparation

  • 1 tbsp butter (softened)

Dry Ingredients

  • 1⅓ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¾ tsp ground cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ¾ cup salted butter (softened)
  • ¾ cup sugar
  • 1 large egg
  • ½ tsp vanilla bean paste

Toppings

  • 2 tsp cinnamon-sugar blend
  • ½ tbsp turbinado sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is prepared.
  2. Prepare the Skillet: Lightly coat your skillet with the softened tablespoon of butter to prevent sticking and add flavor to the cookie base.
  3. Mix Dry Ingredients: In a bowl, sift together the flour, baking soda, cream of tartar, ground cinnamon, and salt. This helps incorporate air and ensures there are no lumps.
  4. Cream Butter and Sugar: Using a mixer with the paddle attachment, combine the softened butter and sugar on medium speed until fluffy and well blended. Scrape down the sides of the bowl to ensure even mixing.
  5. Add Egg and Vanilla: Mix in the egg and vanilla bean paste until fully incorporated, scraping the bowl sides again for uniformity.
  6. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the creamed mixture while mixing slowly, ensuring the dough comes together evenly.
  7. Transfer Dough to Skillet: Spoon the cookie dough into the prepared skillet and press it down evenly to create a uniform layer.
  8. Add Toppings: Sprinkle the cinnamon-sugar blend evenly over the dough, followed by a sprinkle of turbinado sugar for added crunch and sweetness.
  9. Bake the Cookie: Place the skillet in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
  10. Rest the Cookie: Remove the skillet from the oven and allow the cookie to rest for 5 minutes, either in the skillet or transferred to a cooling rack. This helps it set for easier slicing.
  11. Serve and Enjoy: Slice the skillet cookie into wedges and serve warm, optionally topped with a scoop of vanilla ice cream and drizzled with caramel sauce for extra indulgence.

Notes

  • Use a 10-inch oven-safe skillet for best results to ensure even baking.
  • Softened butter means butter left at room temperature for about 30 minutes for easier mixing.
  • Cream of tartar is a key ingredient that gives snickerdoodles their classic tang and chewy texture.
  • Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
  • Turbinado sugar adds a delightful crunchy topping but can be omitted if unavailable.
  • Allow the cookie to cool slightly before slicing to prevent it from breaking apart.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Find it online: https://yumntasty.com/skillet-snickerdoodle-cookie-recipe/