Try this Snickerdoodle Cookie Pie recipe, or contribute your own.
- Carbohydrate 40.778719211523 g
- Cholesterol 181.55275000303 mg
- Fat 36.4953952141781 g
- Fiber 0.950712934645771 g
- Protein 7.32674062944451 g
- Saturated Fat 20.4649983355826 g
- Serving Size 1 1 -12 slice (131g)
- Sodium 666.197608905554 mg
- Sugar 39.8280062768772 g
- Trans Fat 2.92116020871474 g
- Calories 517 calories
Step-by-step
- Preheat oven to 350.
- Grease a 10-inch skillet, 8x8-inch baking pan, or deep dish pie plate with butter.
- Whisk flour, cream of tartar, baking soda, and salt together and set aside.
- In bowl of stand mixer, cream the butter and shortening for 5 minutes. Add 1 cup granulated white sugar and ½ cup brown sugar at medium speed until well mixed, scraping sides of bowl as needed.
- Add eggs and beat for about 30 seconds.
- Add dry ingredients and beat a low speed just until combined.
- Spread batter into prepared skillet and sprinkle with cinnamon sugar.
- Bake for 30-40 minutes or until center is almost set or toothpick comes out with gooey crumbs. You may need to adjust baking time if using a dish other than skillet because the dough may be thicker or thinner.
Cream of tartar drives this entire operation, supplying the signature tang and stabilizing the crumb structure while interacting with the baking soda. Fresh leaveners matter profoundly here; older cream of tartar loses its sharp acidity, yielding a flat flavor profile instead of the classic snickerdoodle punch. Combining unsalted butter with vegetable shortening establishes a dual-fat matrix that controls spread and prevents the edges from toughening before the center finishes baking.
Achieving the Correct Texture
Creaming the butter and shortening for a full five minutes incorporates tiny air pockets that expand under heat, granting the dense batter a tender interior. Scraping down the mixing bowl frequently guarantees that unincorporated fats do not pool at the base of the vessel, which would otherwise cause greasy spots in the final bake. Pull the pan from the 350 degree oven when a wooden pick emerges with moist, gooey crumbs adhering to it rather than wet batter, because residual heat will finish the setting process on the counter.
- Pan depth alters baking duration significantly; a shallower ten-inch skillet spreads the dough thinner and requires less time than a deep-dish pie plate.
- Substitute melted coconut oil for shortening only if minor structural spread adjustments are acceptable.
- Store leftovers tightly wrapped at room temperature for up to three days to retain moisture in the dense crumb.
