Snickerdoodle Skillet Cookie Food

SKILLET SNICKERDOODLE COOKIE

Steps:

• 1. In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside.
• 2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs and flavoring and mix until smooth. Gradually add dry ingredients to butter mixture and mix until well combined. Chill dough for 30 minutes.
• 3. Preheat oven to 350^. Rub a 12-inch cast iron skillet with a small amount of butter. Sprinkle 1 teaspoon of cinnamon sugar mixture over the bottom of the skillet. Place cookie dough in skillet and pat the dough evenly until it completely covers the bottom of the skillet.
• 4. Sprinkle the remaining cinnamon sugar evenly over the cookie dough. Bake for 35-40 minutes, or until golden brown. Carefully remove skillet from oven and place on a wire rack. Cool for at least 20 minutes. Slice into wedges and serve.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.