Snickerdoodle Skillet Cookie

• 1/2 cup unsalted butter 115g per 1/2 cup, softened
• 3/4 cup granulated sugar 150g per 3/4 cup, for dough
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups all purpose flour 180g per 1 1/2 cups
• 1 teaspoon cinnamon divided
• 1 teaspoon corn starch
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon salt scant, divided
• 1 1/2 tablespoons granulated sugar 18g per 1 1/2 Tbsp., for top of cookie

1. Preheat the oven to 350u0b0F.
2. Spray an 8-inch cast-iron skillet with nonstick cooking spray.
3. Pro tip: Place the softened butter, granulated sugar, and vanilla extract into a large bowl. Use a mixer to cream together on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
4. Add the flour, cinnamon, corn starch, baking soda, cream of tartar, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula, as needed.
5. Place the granulated sugar, cinnamon, and a pinch of salt in a small bowl. Mix with a fork to combine.
6. Transfer the cookie dough into the cast-iron skillet. Use a spoon or clean hands to press the dough into an even layer. Sprinkle the cinnamon sugar evenly over the dough.
7. Bake the cookie for 28-30 minutes on the middle rack of oven, until golden-brown at the edges and a toothpick inserted in the center comes out clean.
8. Check to see that the cookie is done. Remove from oven or add time as needed.
9. Allow the cookie to cool for 10 minutes before serving.
10. Serve the cookie warm directly from the skillet. Alternatively, the cookie may be cooled to room temperature in the skillet, then cut into slices.

sugar, vanilla, egg, flour, cinnamon, corn starch, baking soda, cream of tartar, salt, sugar

Taken from www.yummly.com/recipe/Snickerdoodle-Skillet-Cookie-2684073 (may not work)