Snickerdoodle Cookie Pie in a skillet—a warm, cinnamony snickerdoodle cookie baked in a skillet so it's chewy and soft.
Author: Lucy Brewer
2 1/4cupsall-purpose flour
2teaspoonscream of tartar
1/2cuplight brown sugar
2teaspoonssugar and 1 teaspoon cinnamoncombined
Preheat oven to 350. Grease a 10-inch skillet, 8x8-inch baking pan, or deep dish pie plate with butter. Whisk flour, cream of tartar, baking soda, and salt together and set aside.
In bowl of stand mixer, cream the butter and shortening for 5 minutes. Add 1 cup granulated white sugar and 1/2 cup brown sugar at medium speed until well mixed, scraping sides of bowl as needed. Add eggs and beat for about 30 seconds.
Add dry ingredients and beat a low speed just until combined. Spread batter into prepared skillet and sprinkle with cinnamon sugar. Bake for 30-40 minutes or until center is almost set or toothpick comes out with gooey crumbs. You may need to adjust baking time if using a dish other than skillet because the dough may be thicker or thinner.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.