Best 2 Apple Crisp Snickerdoodle Skillet Cookie Recipes
If you're looking for a unique and delicious dessert that combines the flavors of apple crisp and snickerdoodles, this skillet cookie is the perfect recipe for you. Featuring a crispy oat and brown sugar topping, gooey cinnamon apple filling, and a chewy snickerdoodle cookie base, this skillet cookie is sure to be a hit with your family and friends.
This recipe is easy to follow and can be made in just one skillet, making it a great option for busy weeknights or casual get-togethers. The skillet cookie is also customizable, so you can add your favorite mix-ins, such as chopped nuts, dried fruit, or chocolate chips.
Along with this unique recipe, this article also features recipes for classic apple crisp and snickerdoodle cookies. The apple crisp recipe features a sweet and tangy apple filling topped with a crunchy oat and brown sugar topping. The snickerdoodle cookie recipe produces soft and chewy cookies with a sweet cinnamon sugar coating.
Whether you're looking for a new dessert to impress your guests or a classic comfort food to enjoy with your family, this article has the perfect recipe for you.
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.
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.
Tips:
- Use a large skillet: A 12-inch skillet is ideal for this recipe. It will give the cookie plenty of room to spread and cook evenly.
- Don't overmix the dough: Overmixing the dough will make the cookie tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough for at least 30 minutes will help it hold its shape and prevent it from spreading too much.
- Bake the cookie until the edges are golden brown: The center of the cookie will still be soft and gooey, but the edges should be set and golden brown.
- Serve the cookie warm with ice cream or whipped cream: This cookie is best served warm, right out of the oven. Top it with a scoop of ice cream or whipped cream for an extra special treat.
Conclusion:
This apple crisp snickerdoodle skillet cookie is the perfect fall dessert. It's easy to make, delicious, and sure to be a hit with everyone who tries it. The combination of apples, cinnamon, and sugar is irresistible, and the snickerdoodle cookie base is the perfect complement. So next time you're looking for a special dessert to make, give this apple crisp snickerdoodle skillet cookie a try. You won't be disappointed!
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