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Snickerdoodle cookie skillet topped with three scoops of vanilla ice cream with two spoons digging in.
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Brown Butter Snickerdoodle Cookie Skillet

My Brown Butter Snickerdoodle Cookie Skillet is filled with nutty brown butter and creates a soft, buttery, tender, and chewy snickerdoodle cookie. This recipe requires no chill time and is best served with vanilla ice cream!
Course Dessert
Cuisine American
Keyword brown butter snickerdoodle cookie skillet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 10 inch cookie skillet
Calories 321kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the cookies

  • 1-2 Tbsp. softened butter , to grease the skillet
  • 1 cup unsalted butter, cut into 1 tbsp. pieces
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 1 large egg + 1 egg yolk, room temperature
  • 2 Tbsp. whole milk
  • 1 Tbsp. vanilla extract
  • 2 2/3 cups all-purpose flour, spooned and leveled
  • 2 tsp. cream of tartar
  • 1 tsp. kosher salt, if using table salt, use ~1/4-1/2 tsp.
  • 1 tsp. baking soda

For the cinnamon sugar mixture

  • 1 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • Vanilla ice cream for serving , some would say optional, but I strongly encourage it 😉
US Customary - Metric

Instructions

  • *To make this skillet into snickerdoodle cookies, see the recipe notes below.
  • Prep: Preheat the oven to 350°F. Spread the softened butter all over the bottoms and sides of a 10-inch skillet. Set aside.
    1-2 Tbsp. softened butter
  • Brown the butter: For a detailed tutorial, see this post on how to brown butter. Allow the butter to cool slightly, ~10-15 minutes. Start Timer
    1 cup unsalted butter
    Side-by-side image of browning the butter in a small skillet.
  • Combine sugars: Add the sugars to the cooled browned butter and whisk until combined. Some of the mixture may get stuck in the whisk; just give it a tap to get it all out.
    1 cup granulated sugar, 3/4 cup dark brown sugar
    Three images side-by-side of whisking together the browned butter and sugars.
  • Add wet ingredients: Add the egg, egg yolk, milk, and vanilla extract. Whisk to combine until smooth. Be sure to break up any large clumps of brown sugar if you find any.
    1 large egg + 1 egg yolk, 2 Tbsp. whole milk, 1 Tbsp. vanilla extract
    Side-by-side of adding wet ingredients to butter and sugar.
  • Fold in dry ingredients: Add in the dry ingredients and fold just until combined. The cookie dough will be thick!
    2 2/3 cups all-purpose flour, 2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda
    Three images side by side showing how to fold the flour into the wet ingredients to form snickerdoodle cookie dough.
  • Press into pan: Turn the cookie dough out into the prepared pan. Press the cookie down into an even layer.
    Snickerdoodle cookie dough pressed into cast iron skillet.
  • Add topping: Combine the cinnamon and sugar topping together and sprinkle some over the tops. You don't have to use all of it; you can reserve some for serving.
    1 Tbsp. sugar, 1/2 tsp. ground cinnamon
    Cinnamon sugar topping sprinkled on top of snickerdoodle cookie dough.
  • Bake: Bake for ~30-35 minutes Start Timer or until mostly set and the top is golden brown. The middle may sink as it cools, that's just the nature of this recipe...you didn't mess up!
    Brown butter snickerdoodle skillet cookie baked in cast iron skillet.
  • Enjoy: Allow to cool for ~30-45 minutes Start Timer before cutting into wedges (errrr, if you can wait) and then serve with vanilla ice cream. If you slice into the cookie skillet too soon, it might look raw, so that cool time helps the crumb set up. I've found the cookie is chewy and delicious once it has cooled completely, then I'll pop a slice in the microwave and enjoy it smothered with ice cream!
    Vanilla ice cream for serving
    Side-by-side of snickerdoodle cookie skillet topped with vanilla ice cream and then sliced and served with a scoop of vanilla ice cream on a plate.

Video

Notes

  • Store at room temperature for 2-3 days or in the fridge for up to 4-5  days. Freeze for up to 2-3 months. 
  • To make cookies: Make the cookie dough as directed. Scoop the dough using a 2 Tbsp. cookie scoop, roll the dough balls in cinnamon/sugar mixture. (you might need to make a little extra mixture for rolling). Place on a baking sheet lined with parchment paper or silicone baking mat and bake at 350°F for ~10-12 minutes. Be careful not to overbake. Swirl a cup around the cookies when still warm to make perfect circles. They will almost appear underbaked, but they’re perfectly soft and chewy as they cool. Cool on the cookie sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Sprinkle any leftover cinnamon/sugar mixture on top of the cookies, and enjoy! Yield ~20-24 cookies. 
  • This recipe was updated with new photos in June 2026 (same recipe, just new photos😊)

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g