Skillet Snickerdoodle Cookie

Pat Duran


Did you know that in 1776 when young American Colonists marched off to fight in the Revolutionary War, they dreamed of returning home to Mom's cooking and the most popular cookie of the times. This recipe has been up dated as present-day cooks do not realize that butter the size of a goose egg is about 1 cup. And like most of our grandmother's cooked with a pinch of this and a handful of that and ingredients the size of walnuts,or peas.
Found this recipe while surfing on the internet.
This photo is from askamom-at home in Alaska.
I just love this. You will too!!

pinch tips: Parchment Paper Vs Wax Paper



8-12 servings


35 Min


35 Min




2 3/4 c
all purpose flour
2 tsp
cream of tartar
1 tsp
baking soda
1/4 tsp
1 c
butter, softened
1 1/2 c
granulated sugar
2 large
1 tsp
vanilla butter and nut flavoring(or vanilla extract)
2 Tbsp
granulated sugar mixed with 2 teaspoons ground cinnamon

Directions Step-By-Step

In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside.
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.
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.
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.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Sugar
Regional Style: American