Now that Thanksgiving is over, I feel like I can officially begin my Christmas baking! Cookies are so popular around the holidays, but I’m actually not very good at making cookies. At least the way everyone wants them: firm around the edges and soft in the middle. So I tend to make more cookie bars and skillet cookies, which are just as good, if not better, in my book.
Today I decided to share the skillet version of my favorite holiday cookie. Snickerdoodles! This skillet cookie is the easiest thing to make. You just cream together some butter, sugar, vanilla, and eggs. Then you add in your flour, salt, baking soda, and cinnamon. Before the skillet goes in the oven, it gets a nice coat of cinnamon-sugar on the top!
After the cookie is done, you can let it cool a little bit, your dig right in there while it’s still warm. I served these with some whipped cream, but I think ice cream would really be better. Vanilla bean or even some kind of caramel ice cream would be perfect!
If you’re family is sill in town for Thanksgiving, this could be a fun and quick treat to make before they head back home!
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees and grease a skillet with butter.
- Cream butter on medium-high speed with an electric mixer. Add sugar and mix until fluffy.
- Next, add eggs and vanilla extract. Mix well.
- Add flour, cinnamon, salt, and baking soda. Mix on low speed until ingredients are mostly combined, then medium speed until completely combined.
- Transfer cookie dough to the prepared skillet and smooth out with a rubber spatula. Stir together topping ingredients and sprinkle over cookie dough.
- Bake for 30 minutes, or until center is set. Let cool until warm; cookie dough will still be soft in the center.
- Serve with whipped cream or ice cream!