Chai Snickerdoodle Skillet Cookie Recipe

Spiced chai snickerdoodles. This extra-chewy, delicately flavored snickerdoodle is baked in a tiny skillet, leaving the center slightly underbaked and the outside crunchy.


snickerdoodle cookie – 2 ⅓ c (290g) all purpose flour – 2 tsp (5g) cornstarch – 2 tsp (8g) baking powder – ½ tsp salt – 1 c (227g) unsalted butter, room temperature – 1 ¼ c (250g) light brown sugar – ¼ c (50g) granulated sugar – 1 large egg, room temperature – 1 large egg yolk, room temperature – 1 tsp (5ml) vanilla extract chai spice sugar – ⅓ c (67g) granulated sugar – 1 tsp chai spice


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The chai spice and sugar should be combined in a basin that is both wide and shallow. Put aside for later.

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In a stand mixer with paddle or electric hand mixer with beaters, blend room-temperature butter for 1 minute. Whisk sugars for 2-3 minutes on medium until foamy. 

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Separate eggs and yolks. Take 20 seconds to whisk one egg before adding another. Essence of vanilla. Be blended.

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Mix dry ingredients into wet ingredients ½ at a time by hand. However, mix the dough well without overmixing. Refrigerate dough for 20 minutes.

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Take chilled dough out of the fridge. Divide the dough into 2 (6" skillets) or 4 (10" skillets) equal-sized balls.

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The skillets should bake for 25–30 minutes in the center of a 350F oven. When dough fills skillet(s), edges are golden brown, and top has many cracks, cookie is done.

30-35 minutes for a 10" skillet. Cookies with cracks, golden brown, and full skillets are done.


also see

also see

Almond Rye Thumbprint Cookies Recipe