Description
A rich and chewy skillet cookie with a nutty brown butter base, rolled in cinnamon sugar for a cozy twist on the classic snickerdoodle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- Brown butter in a skillet over medium heat, stirring until golden. Let cool slightly.
- Whisk sugar into browned butter until smooth. Add eggs and vanilla, mixing well.
- Stir in flour, baking soda, and salt until combined.
- Mix 1/4 cup sugar and cinnamon in a small bowl.
- Press dough evenly into the skillet. Sprinkle with cinnamon sugar.
- Bake for 20-25 minutes until edges are golden.
- Let cool slightly before serving.
Notes
- Use a 10-inch cast iron skillet.
- For extra crisp edges, bake an additional 2-3 minutes.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: brown butter snickerdoodle, skillet cookie, easy dessert