Snickerdoodle Skillet Cookie

By Foodiewife

Ingredients

• Cinnamon sugar:
• 12 Tbsp. unsalted butter (divided into 9 Tbsp and 3 Tbsp)
• 1 cup sugar
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 3/4 tsp salt
• 1 1/2 tsp. cream of tartar
• 1 tsp. baking soda
• 1 large egg and one egg yolk (you can freeze the leftover egg white for future use)
• 1 3/4 cups all purpose flour (I use King Arthur Flour unbleached flour)
• 1 Tbsp. cinnamon
• 4 Tbsp. granulated sugar

Preparation

Step 1

Preheat the oven to 375F and adjust the oven rack to upper middle position.

Melt 9 tablespoons butter in a 12-inch cast iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown (I tilt the black cast iron skillet, so I can see!) and has a nutty aroma and the bubbling subsides (about 5 minutes).

Transfer to a large bowl. Stir the remaining 3 Tbsp into the hot butter until completely melted.

Whisk the brown sugar, granulated sugar, vanilla and salt into melted butter until smooth.

Whisk in the egg and yolk until smooth (about 30 seconds)

Let mixture sit for about 3 minutes, then whisk again. Repeat this process two more times until the dough is thick, smooth and shiny.

Whisk flour, baking soda and cream of tartar together in a separate bowl, then stir flour mixture into butter mixture until just combined (about 1 minute).

Wipe the skillet clean with a paper towel.

Transfer the dough into the now empty skillet and press into an even layer with a spatula (I like to use an off-set spatula to get it nice and even).

Sprinkle an even layer of cinnamon-sugar mixture (about 1 to 1-1/2 Tablespoons) over the dough.

Transfer the skillet to the oven and bake until the cookie is slightly golden brown around the edges, turning it halfway through the baking time.

Using pot holders, carefully transfer the skillet to a wire rack and let the cookie cook for 30 minutes.

Slice cookie into wedges, and serve.

NOTE: You can serve with a scoop of vanilla ice cream, but I find the cookie is sweet enough.