Skillet Snickerdoodle Cookie

Skillet Snickerdoodle Cookie brings sweet, warm childhood memories back with its tangy, cinnamon flavors and its chewy goodness.

Can't get enough cookies? Then try our Chocolate Chip Cookie Brownie and Skillet Cookie.

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• How to Make a Skillet Snickerdoodle Cookie
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• Cast Iron Cookie Recipes

This post has been updated from its original May 17, 2017 publishing with new content, photography, and updated recipe card.

Who doesn't love snickerdoodle cookies? I don't think I've met a person yet who hates them. Making a giant cookie seemed like the only logical thing to do.

Plus they're one of those baked goods that I usually have everything hanging around in the cupboards at any given time; making it possible to whip up a batch whenever the craving strikes.

Speaking of having all the ingredients on hand, it's one of the few things I make that calls for that small, tiny jar of cream of tartar.

Did you know that cream of tartar is what separates a sugar cookie from a snickerdoodle? Well, that and the cinnamon, but you get me.

What is Cream of Tartar?

If you're anything like me, you've wondered what the heck cream of tartar is. And if you're really like me, your mind drifted somewhere near the creamy condiment often used for dipping frozen fish sticks in.

But we'd really be off the mark. Especially once you pulled it out of the spice cabinet and saw the white powder. So, what it is?

Cream of tarter is an acidic byproduct of fermenting grapes AKA winemaking.

Or in even simpler English, it's the acidic gunk left on the inside of the casks after grapes have become wine. Tasty, no?

Why is Cream of Tartar Used in Snickerdoodles?

There are two reasons, or more accurately, two noticeable results from using cream of tartar.

First, because it's an acid, much like lemon or vinegar, cream of tartar prevents the sugar in the cookie dough from crystalizing. Basically, it's what keeps the cookie soft and chewy on the inside.

Second, because it's an acid, much like lemon or vinegar, cream of tartar is what gives snickerdoodles that slight tangy taste.

How to Make a Skillet Snickerdoodle Cookie

Please, please, please, set out your butter long before you want to make this cookie.

Otherwise, you're going to have to quickly soften it, and that is a pain in the tush! Nobody likes nuking butter; it’s so difficult to be precise.

One second too long and you've got a liquefied issue. Or worse, it can pop and explode, coating the entire inside of your microwave that will take forever to clean up.

Just pull the dang butter out!

Ok, enough buttery lectures, go ahead and preheat the oven to 350°F.  

Coat the skillet with the reserved tablespoon of butter, but you’re free to use cooking spray or oil. Just be generous.

Sift the flour, baking soda, cream of tartar, and cinnamon together.

Do you have to sift? No. Should you? Yes. Then just set it aside for a bit.

Using the paddle attachment on the mixer, beat the butter and sugar together on medium, until it's light and fluffy. Occasionally you will have to scrape down the sides. (And probably nap a tiny bit to sample because I always do.)

Add the vanilla and the egg. Beat until it's light and fluffy. Again, scrape down the sides. 

Slowly, and I mean slowly, add the dry mixture to the wet mixture while it is mixing. If you add too much at one time, you will inhale the mixture, and that’s most unpleasant. 

Once the mixture is now dough, press it into the skillet. Try to make it as even as possible. Uneven dough becomes an unevenly baked cookie.

Sprinkle the cinnamon-sugar over the top and then the turbinado sugar. 

Bake for 25 minutes or until a toothpick comes out clean. Allow to rest a few minutes before serving but it is awesome served slightly warm too. 

Serving the Skillet Snickerdoodle Cookie

You can remove it from the skillet, place it on a cooling rack if you'd like. Or leave it in the skillet and serve it that way for a fun presentation. 

We love this Skillet Snickerdoodle Cookie with a scoop of vanilla bean ice cream and caramel drizzled over the top. We love this Easy Caramel Sauce from The Complete Savorist.

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Cast Iron Cookie Recipes

We love baking in cast iron as much as cooking with it. Here's a few of our favorite cookie recipes made in/on cast iron.

• Oatmeal Chocolate Chip Cookies (individual cookies)
• Chocolate Chip Cookie Brownie
• Oatmeal Chocolate Chip Cookie (skillet cookie)
• Cast Iron Sugar Cookies
• Skillet Cookie (Pizookie)