Apple Crisp Snickerdoodle Skillet Cookie Recipes

APPLE CRISP SNICKERDOODLE SKILLET COOKIE

Apple Crisp Snickerdoodle Skillet Cookie image

Snickerdoodle cookies serve as the base for an apple crisp topping. Serve warm, topped with whipped cream and a side of vanilla ice cream, and then retreat to your happy place.

Provided by Heather Baird

Categories Dessert

Time 1h10m

Yield 10

Number Of Ingredients 15

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 eggs
1/2 cup butter, softened
1/2 cup quick-cooking oats
1/2 cup loosely packed light brown sugar
1/4 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
1 tablespoon water
1 can (21 oz) apple pie filling
1 container (8 oz) frozen whipped topping, thawed
Additional ground cinnamon, if desired

Steps:

Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SNICKERDOODLE SKILLET COOKIE

Snickerdoodle Skillet Cookie image

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

Ingredients

1 cup (2 sticks) unsalted butter
2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon fine salt
1 cup plus 2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 teaspoons ground cinnamon

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 BUTTER SNICKERDOODLES

Apple Butter Snickerdoodles image

These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite.

Provided by Kim

Categories Snickerdoodles

Time 2h30m

Yield 46

Number Of Ingredients 12

Ingredients

2 ¾ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¾ cups white sugar, divided
½ cup unsalted butter, softened
1 large egg, at room temperature
½ teaspoon vanilla extract
¾ cup apple butter
2 tablespoons ground cinnamon

Steps:

Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 84.9 calories, Carbohydrate 15.6 g, Cholesterol 9.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 9.3 g

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