I cannot believe that it is May already!
First Monday of the month, counting down the days until the end of the school year. Because in the meantime, I have no time or energy to come up with recipe ideas for my blog.
Luckily for me, it is the secret recipe club reveal day, which means that I didn’t even need to come up with a creative recipe idea. I just test out a different blogger’s creations!
This month I got a wonderful blog: Burnt Apple. Reading about the Traci, the woman behind this blog, was very inspiring. Learning about her cooking journey: how she started out making muffins that were so hard they could be thrown through walls, to creating Chocolate Orange Cookies and Chocolate Mug Cakes (obviously we should be friends) made me feel like I can get past this busy teaching month. All I need is to make all her comfort food!
Starting with this cookie.
Okay, so if you search this recipe up on Traci’s blog, you will not find it. Why? Because she calls it a Snickerdoodle Skillet Cake. Obviously I must have screwed up somewhere, because the consistency of my dessert looked nothing like the consistency of Traci’s version. But what it did do was make a deliciously ginormous cookie!
I followed Traci’s advice and dolloped ice cream on top of each and every slice that I consumed. While this addition can be considered optional, I might not think so. Especially if it’s some really good quality vanilla ice cream. The combination is just phenomenal.
This will definitely become a part of my regular dessert rotation. And considering how easy it is to make, and the amazing snickerdoodle flavor, I think this should be added to your dessert rotation too.
Do you love snickerdoodle cookies? Then you should think about trying a huge snickerdoodle skillet cookie made in a cast iron skillet!
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
Preheat the oven to 350°F. Lightly grease a 12 inch cast iron skillet and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, and mix in until fully incorporated.
In a separate bowl, mix together the flour, cream of tartar, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until fully combined. Pour the batter into the prepared skillet.
In a small bowl, mix together the topping ingredients. Sprinkle evenly over the cookie dough.
Place the skillet in the preheated oven for 35 minutes. Remove from oven and allow to cool. Top with ice cream. (optional, but highly recommended)