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5 from 1 vote

Snickerdoodle Cookie Pie

Snickerdoodle Cookie Pie in a skillet—a warm, cinnamony snickerdoodle cookie baked in a skillet so it's chewy and soft.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 slices
Calories: 509kcal
Author: Lucy Brewer


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/4 cup vegetable shortening
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons sugar and 1 teaspoon cinnamon combined


  • 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.