SNICKERDOODLE SKILLET COOKIE
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.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
APPLE SNICKERDOODLE DUMP CAKE
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.
SNICKERDOODLE CRISPS
This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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