Name: Fall Snickerdoodle Skillet Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 individual skillet cookies
Ingredients: 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more at room temperature for the skillets; 2 cups all-purpose flour (see Cook’s Note); 1 teaspoon cream of tartar; 3/4 teaspoon fine sea salt; 3/4 teaspoon baking soda; 1/4 cup sparkling sugar (see Cook’s Note); 1 1/4 teaspoons ground cinnamon; 3/4 cup granulated sugar; 1/4 cup packed dark brown sugar; 1 large egg, at room temperature; 3 tablespoons Grade A maple syrup; 1 teaspoon pure vanilla extract; Vanilla ice cream, such as Breyers® Natural Vanilla, for serving

Directions

Special equipment:

eight 5-inch cast-iron skillets

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush eight 5-inch cast-iron skillets with a thin layer of softened butter. Divide the skillets between 2 rimmed baking sheets.
Melt the cold butter in a medium skillet over medium heat, about 3 minutes. Reduce the heat to medium low and cook, stirring constantly with a rubber spatula, until the milk solids are browned and the butter fat is golden, 2 to 3 minutes longer. The butter will be covered in foam when it is almost browned; remove from the heat and stir until the foam subsides to check the color. If the butter isn’t deep golden, cook for another 30 seconds and check again. Remove from the heat and let cool completely, stirring occasionally, about 20 minutes. The milk solids and butter fat will continue to darken and turn deeper brown in the skillet.
Meanwhile, sift the flour, cream of tartar, salt and baking soda through a fine-mesh sieve over a medium bowl until thoroughly combined; set aside. Stir together the sparkling sugar and cinnamon in a small bowl; set aside.
Whisk together the granulated sugar, brown sugar and cool browned butter, scraping in all of the browned bits, in a large bowl until combined. Whisk in the egg until smooth. Whisk in the maple syrup and vanilla until smooth. Stir in the flour mixture using a rubber spatula until just combined and a soft dough forms.
Divide the dough into 8 portions, each about a heaping 1/4 cup. Working with 1 portion at a time, toss in the cinnamon sugar mixture until evenly coated, then press into 1 of the prepared skillets until flat. Sprinkle any remaining cinnamon sugar evenly over the cookie dough.
Bake until the edges are puffed and golden brown, about 25 minutes. Let cool for about 10 minutes before serving. Serve topped with a scoop of vanilla ice cream.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) You can substitute granulated sugar for the sparkling sugar.