whew! we made it through september. homeschooling, working and living in this crazy, upside down year. finding rhythms in the chaos. friends, we deserve all the things. the things that make us feel happy. cozy, delicious things, like this chai snickerdoodle skillet cookie. a personal pan sized cookie can’t solve the craziness of this year. but, it’s a personal pan sized cookie. these things are needed, especially in 2020. think of it as fuel to push you through the next few months.
these cookies are so many wonderfully delicious words. they are:
- perfectly spiced
- gooey center
- crispy edges
- cozy, comforting and impossible to put down
- perfect for topping with sweet + salty things like ice cream and caramel
what’s in this magical skillet cookie?
just a handful of ingredients and about a hour start to finish stand between you and a couple of giant, gooey spiced cookies. here’s what you need:
- all purpose flour
- baking powder or cream of tartar (more on that below)
- unsalted butter
- light brown sugar
- granulated sugar
- 2 eggs
- vanilla extract
- chai spice (see custom blend or sub with pumpkin spice)
- toppings: vanilla ice cream and caramel sauce
what is a snickerdoodle cookie?
a snickerdoodle cookie is similar to a sugar cookie. both use the same handful of ingredients. however, there are some slight differences that make snickerdoodle, a snickerdoodle.
- cream of tartar: this ingredient gives the cookies their signature tang and chewiness. this can be substituted, but traditionally speaking, this should be included to be a “true” snickerdoodle
- baking soda: this should be used whenever cream of tartar is used to make snickerdoodle cookies. a 3:1 (cream of tartar: baking soda) ratio is pretty common for a regular size batch of snickerdoodle cookies. for this recipe it would be 1 1/2 tsp cream of tartar : 1/2 tsp baking soda
- this recipe does not include cream of tartar. when creating this recipe, I could not find this ingredient. this recipe is snickerdoodle in spirit! if you use cream of tartar and baking soda, omit all the baking powder
- cinnamon sugar coating: rolling the dough in cinnamon sugar prior to baking is also a classic hallmark of a snickerdoodle. for this chai snickerdoodle skillet cookie, I went with my favorite chai spice. see the recipe notes for my custom chai spice blend
do I have to make these in a skillet?
this recipe was developed using an enameled cast iron skillet. my mom found these skillets at Target. she bought the last two at her store because she thought I would love them. bless all the moms out there. so naturally, I developed a recipe just for them. that’s normal, right?! regardless, you can absolutely make these snickerdoodle skillet cookies in any cast-iron skillet you have already.
keep in mind the baking times will shift a bit depending on what skillet or pan you use:
- these 6″ skillets from lodge are a great price and work well for this recipe. keep the baking times as stated in the recipe. start checking on the early side of the range
- this 10″ skillet from lodge is great for this recipe, too. I’ve included instructions for this skillet in the recipe. this will need to bake for a little longer than the smaller skillets
- stainless steel pan: you can use one for this recipe. keep it to 6-10″ and make sure to generously grease the pan. the baking times may vary. keep an eye on the cookie
- any other non stick 8-10″ cake pan will work. the baking times will vary from a skillet
depending on the pan used, the baking times will vary. therefore, view them as a guide. instead, look for the signs the cookie is finished baking:
- the cookie should be golden brown
- edges will be firmly set
- many cracks will form across the surface
check out these other chai recipes
- roasted banana chai spiced cake
- caramelized apple spice cake
- chai spiced carrot loaf cake
- chai spiced tahini blondies
chai snickerdoodle skillet cookie
- electric hand or stand mixer with paddle attachment
- (2) 6″ enamel coated skillets or 10″ enamel coated skillet
- 2 1/3 c (290g) all purpose flour
- 2 tsp (5g) cornstarch
- 2 tsp (8g) baking powder
- 1/2 tsp salt
- 1 c (113g) unsalted butter, room temperature
- 1 1/4 c (250g) light brown sugar
- 1/4 c (50g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp (5ml) vanilla extract
chai spice sugar
- 1/3 c (67g) granulated sugar
- 1 tsp chai spice
- Mix together the chai spice and sugar in a wide, shallow bowl. Set aside.
- In a stand mixer with paddle attachment or with electric hand mixer with beaters, beat room temperature butter until smooth, about 1 minute. Add sugars and beat on medium speed until light and fluffy, about 2-3 minutes. Add egg and yolk, one at a time. Mix each egg for about 20 seconds before adding the next. Add the vanilla extract. Beat until smooth and well combined.
- By hand, stir in the dry ingredients to the wet, 1/2 at a time. Don’t over mix, but make sure the dough is well combined. Place the dough in the fridge to chill for 20 minutes. Preheat the oven to 350. Grease (2) 6″ skillets or (1) 10″ skillet.
- Once the dough is chilled, remove from the fridge. Divide the dough into roughly 2 equal size balls (for 6″ skillets) or 4 equal slze balls (for 10″ skillet). Roll the balls into the chai sugar, making sure to fully coat the dough. Place one sugar coated ball into the center of each 6″ skillet (or 4 smaller balls into the center of the 10″ skillet). The dough will bake down and spread as it bakes, so no need to press down into the pan!
- Bake the skillets in the center of a 350F oven for about 25-30 minutes. Once the dough completely fills the skillet(s), the edges are nicely goldn brown and many cracks form across the top, the cookie is done. (see notes)Once baked, remove from the oven and allow to cool long enough for the skillets to be touched. Cookies can be enjoyed from the skillet or cut and plated. Serve with vanilla ice cream and caramel sauce.
2 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground cardamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cloves
Place all ingredients in a bowl. Mix well to combine. Store in a spice jar or small mason jar.
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