This Snickerdoodle skillet cookie or snickerdoodle pizookie recipe yields a super soft, chewy, and perfectly spiced cookie. Serve it on its own or with vanilla ice cream and a drizzle of caramel sauce with the ultimate sweet treat that the whole family will love!
Since you’re here I know you will also love this pumpkin cinnamon roll recipe, this cookies and cream skillet cookie recipe, As well as this dutch apple pie recipe.
It’s fall yall!! AKA that time when literally all of us are looking for something extra cozy and comforting. So we obviously all turn to baking, I become obsessed with making cookies, and of course the bigger the better.
Hear me out, if you don’t want anything too crazy, you can always make this regular snickerdoodle cookies recipe but my family loves extravagant desserts so I took their favorite and turned it into a pizookie!
This is the best Snickerdoodle skillet cookie recipe ever!
This recipe uses a 10-inch cast-iron skillet which will feel a crowd which makes this recipe great for Christmas dessert or even Thanksgiving dessert.
It is so easy yet it looks so impressive, I strongly suggest you give it a try!
Why you need to make this recipe!
- It’s a one-bowl cookie recipe! Fewer dishes, happier you!
- This recipe uses a few simple ingredients that you probably already have at home.
- No need to roll it, just spread it into a skillet and bake.
- It is tender, super flavorful, and extremely easy to make!
Ingredients for this Snickerdoodle pizookie
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter
- Granulated sugar
- Egg & egg yolk
- Vanilla extract
- Flour
- Salt
- Baking soda
- Cream of tartar
- Cinnamon
How to make this Snickerdoodle skillet cake
This is how you can make this recipe at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and a cup of the granulated sugar together until light and fluffy. You can do it by hand, with an electric mixer, or even with a stand mixer and a paddle attachment.
- Add in the egg, egg yolk, and vanilla extract and mix until combined.
- Fold in the all-purpose flour, salt, cream of tartar, baking soda, and cinnamon just until the flour mixture disappears.
- Spread the Snickerdoodle cookie dough onto a greased 10-inch cast iron skillet.
- Sprinkle with the cinnamon sugar mixture and bake.
- Let the skillet cookie cool down before enjoying it as is or topping it with ice cream, and a drizzle of caramel, and enjoy!
Frequently asked questions – FAQ
How to store this snickerdoodle pizookie?
If you have enough people at the house, this will be devoured in no time! If not though, you can always place the leftovers in an airtight container and store it at room temperature for up to 4 days.
You can enjoy it as is or heat it up in the microwave for a few seconds to get it soft and ooey gooey again. (make sure to microwave it on a plate, not in the skillet.)
Why is the cream of tartar used in Snickerdoodles?
It is used in these cookies for two reasons. The first one with to keep the sugar from crystallizing and give us a crunchy cookie. The second reason is to give this cookie a slightly tangy flavor.
So to sum it all up, it is used to keep your cookies extra soft and give them a little tangy flavor.
What can I use instead of cream of tartar in this snickerdoodle recipe?
If you don’t have cream of tartar no worries! All you have to do is use lemon juice or vinegar instead. For every ½ teaspoon of cream of tartar, you’ll need to use 1 teaspoon vinegar or lemon juice.
Snickerdoodle skillet cookie recipe
Snickerdoodle pizookie – Snickerdoodle skillet cookie
Ingredients
- ¾ cup butter salted or unsalted, softened
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoon vanilla extract
- 2 & ¼ cup all purpose flour
- 1 teaspoon salt
- 1.5 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 & ½ teaspoon cinnamon
For topping
- 2 tablespoon granulated sugar (white sugar)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350F then spray a 10-inch skillet with nonstick cooking spray and set aside.
- In a large bowl cream the butter and sugar until light and creamy. You can also use a stand mixer with a paddle attachment for this.¾ cup butter, 1 cup granulated sugar
- Add in the egg, egg yolk, and vanilla extract and mix to combine.1 egg, 1 egg yolk, 2 teaspoon vanilla extract
- Fold in the flour, cream of tartar, salt, cinnamon, and baking soda just until the flour mixture disappears.2 & ¼ cup all purpose flour, 1 teaspoon salt, 1.5 teaspoon cream of tartar, ½ teaspoon baking soda, 1 & ½ teaspoon cinnamon
- Spread the snickerdoodle cookie dough in the prepared skillet. Mix the 2 tablespoons of sugar with the 1 teaspoon of cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture on top, and bake for 25 minutes. Allow the snickerdoodle skillet cookie to cool for 20-30 minutes before scooping some ice cream on top and enjoying it!2 tablespoon granulated sugar, 1 teaspoon cinnamon
Nutrition
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Yvette Schraeder
Can you refrigerate the dough over night?
Chahinez
Yes you can! Just make sure to wrap your bowl or skillet with plastic wrap tightly so the dough doesn’t dry out.
Tiara B
Thank you attaching the ingredients to the recipe steps! I hate going back and forth reading the steps, than going scrolling back to the top for the ingredient amount. Oh, and the cookie was sooo good! My nephew tried to eat the whole skillet by himself, haha.
Chahinez
I love hearing that!! Glad you enjoyed it!