Wednesday, May 31, 2017

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!
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.

Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: One 10" skillet; about 8-12 servings

Source: Barely adapted from Just a Pinch


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