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chai snickerdoodle skillet cookie

chai snickerdoodle skillet cookie

Megan
all the flavors of a tradtional snickerdoodle, with a spicy chai twist. this perfectly spiced and extra chewy snickerdoodle is baked inside a personal skillet making this cookie is crispy on the edges, while staying slightly underbaked in the center.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Chill Time 20 mins
Total Time 1 hr 5 mins
Course Celebrations, Dessert
Cuisine American
Servings 2 6" skillets

Equipment

  • electric hand or stand mixer with paddle attachment
  • (2) 6" enamel coated skillets or 10" enamel coated skillet

Ingredients
  

snickerdoodle cookie

  • 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

Instructions
 

  • 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.

Notes

10" skillet will most likely take around 30-35 minutes. Look for signs the cookie is done (cracks, golden brown, fully fills the skillet).
regular cast iron: can be used for this recipe without issue. make sure to start checking for doneness around 20/25 minutes. look for signs the cookie is done more than the time its been baking. 
This is my personal favorite chai mix. If you have a chai mix you like, feel free to use it in this recipe.
 
3 tbsp ground ginger 
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. 
Keyword chai snickerdoodle cookie, easy snickerdoodle cookie, skillet cookie, snickerdoodle skillet cookie
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