Snickerdoodle Skillet Cookie

This Snickerdoodle Skillet Cookie might just be the best thing I’ve ever baked. EVER. A gooey, spiced snickerdoodle in a giant skillet cookie form – served hot and topped with ice cream and caramel sauce, this dessert is one for the books!

I cannot fully express how much I adore today’s recipe.

I realize that food bloggers/recipe developers say this all the time, but this Snickerdoodle Skillet Cookie just might be the very best baked good I’ve ever made.

I know. Such proclamations are silly, but it’s true! This skillet cookie exceeded my expectations by a mile.

I absolutely adore snickerdoodles. In recent years, they’ve skyrocketed to the top of my favorite holiday cookie lists. Not only do I love the sweet cinnamon flavor, but the TEXTURE of snickerdoodles is hard to beat.

They’re soft and slightly gooey in the center with the most amazing chew. I’ve come to appreciate that the extra moisture in dark brown sugar and cream of tartar are really what make snickerdoodles so great.

The skillet cookie features a fairly basic snickerdoodle dough that gets pressed into a large, well-seasoned cast iron skillet. Instead of individual cookies, we end up with one large one that is just spectacular on every level.

When the cookie comes out of the oven, we sprinkle over the classic cinnamon sugar coating you’d normally roll individual cookies through before baking. It really seals the deal on this snickerdoodle experience by adding classic flavor and texture.

I love the idea of a skillet cookie for a number of reasons. First, it’s a heck of a lot less work than individual cookies. Secondly, everyone gets excited over a huge, warm cookie. And third, it’s unexpected. Skillet cookies aren’t exactly what people think of during the holiday cookie season, but I promise you, if you bring this out at a holiday dinner party or even at a cookie swap event, people will flip.

Served up while warm and topped with vanilla ice cream, this one is hard to beat.

Like I said, it might be the very best thing I’ve ever baked. Let’s get into how to make this so you too can experience cookie nirvana.

Ingredients You Need for This Snickerdoodle Skillet Cookie:

• Unsalted butter
• Granulated sugar
• Dark brown sugar — do not substitute with light brown sugar!
• Vanilla extract
• Eggs
• All-purpose flour
• Cream of tartar — absolutely necessary for texture and taste. Don’t skip!
• Baking soda
• Salt
• Ground cinnamon
• Optional toppings: vanilla ice cream, whipped cream, chocolate or caramel sauce

How to Make This Snickerdoodle Skillet Cookie:

• Preheat the oven to 350°F and lightly butter a well-seasoned, 10-inch cast iron skillet.
• Cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs and vanilla until creamy and lightened in color, about 3 more minutes.
• Mix the flour, cream of tartar, baking soda, salt, and cinnamon in a bowl and then gradually add the mixture to the wet ingredients.
• Spread the dough evenly in the prepared skillet and then place in the preheated oven.
• Bake for 25-30 minutes, or until golden on top and around the edges. The edges should be crisp and the center should have a SLIGHT jiggle to it. Resist the urge to overbake this – a little gooeyness is a good thing.
• While the cookie is baking, whisk together the cinnamon sugar by combining sugar and cinnamon in a bowl.
• Sprinkle the cinnamon sugar evenly over the top of the cookie while it is still warm from the oven. Be generous!
• Serve while warm and top with ice cream, whipped cream, and caramel or chocolate sauce (or whatever combo of toppings you prefer!).

FAQs:

Can I make this cookie dough into individual snickerdoodles?

Yes! You certainly can. To do so, scoop the dough into balls (roughly 2 tablespoons in size) and roll them through the cinnamon sugar before baking on parchment-lined baking sheets. Bake for 10-12 minutes at 350°F and then rap the baking sheets on the counter when they come out of the oven – this removes excess air and adds to the chewy factor we all know and love.

Can I make any ingredient substitutions in this recipe?

I highly recommend that you do not make any ingredient swaps for this recipe. This recipe is written this way for a reason.

For example, the dark brown sugar adds extra moisture to the cookie dough, which helps the rich and chewy texture. Light brown sugar will not yield the same result.

The cream of tartar should absolutely not be skipped either – lots of substitutions are offered online for this, but I do not think any of them work. The cream of tartar not only helps for texture reasons, but it adds a distinct and necessary tang to the cookies.

Other Recipes You Might Enjoy:

• Espresso Caramel Thumbprint Cookies
• Snickerdoodle Babka
• Brown Butter Bourbon Snickerdoodles
• Apple Butter Snickerdoodles
• Snickerdoodle Hot Chocolate
• Snickerdoodle Biscoff Cheesecake
• Chocolate Chip & Cherry Skillet Cookie
• Spiced Peanut Butter Chocolate Chip Skillet Cookie

This cookie should be enjoyed with family and friends who unabashedly enjoy dessert and don’t mind sharing.

Pile on the ice cream and set out the spoons. Collectively dig in.

It will be one of the best decisions you’ll make this holiday season!

@yestoyolks This ✨Snickerdoodle Skillet Cookie✨ might just be the best thing I've ever baked. And I mean, EVER. A slightly obnoxious proclamation, yes, but a true one! A chewy, spiced snickerdoodle in a giant skillet cookie form – served hot and topped with ice cream and caramel sauce, this dessert is one for the books! It’s gooey and sweet in all the best ways and decadent in a way all holiday desserts should be. Make this and achieve cookie nirvana. I beg of you! FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #snickerdoodle #skilletcookie #christmascookies #holidaybaking #christmasrecipe ♬ Twinkling Lights (Reimagined) – Auni

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