Description

Hello, friend! Crisp air, cozy sweaters, and the sweet scent of cinnamon are calling. This Apple Cider Snickerdoodle Skillet Cookie is like a warm hug baked right in your cast iron — soft, cinnamon-kissed dough infused with tangy reduced apple cider, baked into a giant, gooey treat with crackly edges. Perfect for sharing (or not), game nights, or simply treating yourself. Let’s get baking and bring that autumn magic to your kitchen!

Ingredients

Scale

For the Cookie:

½ cup apple cider (reduced to about 2–3 tbsp concentrate)
1½ cups all-purpose flour (or gluten-free 1:1 blend)
½ tsp cream of tartar
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (vegan substitute: oat or plant butter)
½ cup granulated sugar
¼ cup brown sugar (optional but recommended)
1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water)
1 tsp vanilla extract

For the Coating:

2 tbsp granulated sugar
1 tsp cinnamon

Optional Icing:

½ cup powdered sugar
1 tbsp apple cider (or milk)
Pinch of ground nutmeg

Instructions

Make the cider concentrate:
Pour ½ cup apple cider into a small saucepan. Simmer over medium heat, stirring occasionally, until it reduces to 2-3 tbsp thick syrup (8-10 mins). Let cool completely before adding to dough.
Mix dry ingredients:
In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
Cream butter & sugars:
In a large bowl, beat softened butter with granulated and brown sugar until pale and fluffy (about 2 minutes). Beat in egg, vanilla, and cooled cider concentrate.
Combine wet & dry:
Gradually add dry ingredients, mixing on low just until combined. Don’t overmix!
Prepare skillet & coat:
Grease an 8-inch cast-iron skillet. Press dough evenly into the skillet. Mix cinnamon and sugar, then sprinkle generously on top. Lightly press to adhere.
Bake:
Bake at 350°F (175°C) for 18-22 minutes. The edges should be golden and slightly pulling away; center will be soft but set.
Cool & optional icing:
Let cool 10 minutes in skillet. For icing, whisk powdered sugar, cider, and nutmeg, then drizzle over warm cookie.
Serve:
Slice warm, serve solo or with vanilla ice cream. Perfect paired with bourbon-spiked cider or cozy tea.

Notes

Reduce cider carefully—swirl pan toward end to avoid burning.
Room temp butter is essential for fluffy texture.
Use damp hands to press dough into skillet—less sticking!
Watch baking time closely; underbake slightly for gooey center.
Leftovers reheat well in toaster oven or warm gently in microwave.

Prep Time: 15 minutes
Cook Time: 18-22 minutes

Nutrition

Calories: 300 Cal per serving
Sugar: 22g
Sodium: 110mg
Fat: 15g
Carbohydrates: 35g
Protein: 3g