Snickerdoodle Cookie Cake

There’s no flavor combination that sparks nostalgia quite like cinnamon-sugar. School days started with a slice of cinnamon toast (I’m sure my mom never imagined there was more than one way to make cinnamon toast, but we tested them all to find the best) and ended with soft snickerdoodle cookies. 

Taking inspiration from this deep-dish chocolate chip cookie, I baked my favorite snickerdoodle dough in a skillet, and I haven’t looked back. Every chewy slice of this old-fashioned cookie is infused with warm cinnamon flavor and begs for a scoop of creamy vanilla ice cream. Here’s how to make it.

• Unsalted butter: Using melted butter not only helps to give the cookie its chewy texture, it also eliminates the need for a stand mixer (or electric hand mixer).
• Granulated and light brown sugar: Using brown sugar and granulated sugar sweetens the cookies, gives it a caramel flavor, and helps with the chewy texture.
• Egg: You’ll need one egg plus an extra egg yolk for structure and richness.
• Kosher salt: Even sweet recipes need salt. Just a 3/4 teaspoon of salt balances the flavors and keeps the cookies from tasting flat.
• All-purpose flour: Lighten your flour with a spoon or fork, fill the measuring cup, and level with the back of a knife. Do not pack flour into the measuring cup.
• Ground cinnamon: Add cinnamon to the dough and save some for sprinkling over top.
• Cream of tartar and baking soda: Leavening agents that help the cookies rise. Cream of tartar helps give snickerdoodles their signature flavor.

1. Melt and cool butter. Gently melt the butter in a 10-inch cast iron skillet, then set aside to cool slightly so that it doesn’t melt the sugars.
2. Make the dough. Stir melted butter, sugar, egg, egg yolk, vanilla, and kosher salt together until well combined. (Don’t wipe out the pan used to melt the butter, any residual butter helps to keep the skillet cookie from sticking.) Then, stir in all-purpose flour, cinnamon, cream of tartar, and baking soda until no dry spots remain.
3. Dust with cinnamon-sugar. Press the dough into the cooled cast iron skillet and sprinkle generously with cinnamon-sugar.
4. Bake and cool the cookie. The cookie is ready when the center is set and the cookie pulls away from the sides of the pan and the edges crack slightly. Cool for about 30 minutes before cutting into wedges and serving.