The way we get this giant snickerdoodle to crack on top is to make one big ball of dough, roll it in cinnamon sugar and then put the whole thing in a cast-iron skillet without pressing it down. It spreads as it bakes, making the signature crack in the center while the sugar on the bottom caramelizes into an irresistible crust.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups plus 2 tablespoons all-purpose flour (see Cook’s Note)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon fine salt
- 1 cup plus 2 tablespoons granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 2 teaspoons ground cinnamon
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
- Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.)
- Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.)
- Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated.
- Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 471 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 84 mg |
| Sodium | 243 mg |
Reviews
Followed the recipe to a t and it was RAW raw in the middle- not soft or chewy but raw
Totes amaze!
Alejandro Gomez it says 35 min.
How long does the recipe call to bake the cookie in the cast iron after resting?
This recipe came out perfect and looked identical to the photo!!! And I am not a professional baker, def would recommend this to anyone who loves snickerdoodles!