Apple Snickerdoodle Cookie Skillet
We’ve teamed up with our friends at Victoria Cookware to celebrate the season with an irresistible warm & delicious Apple Snickerdoodle Cookie Skillet.
This warm and deliciouss recipe is the perfect way to bring your loved ones together and get in the holiday spirit. Plus, your home will smell incredible.
- 1 package Sweet Loren’s Sugar Cookie Dough
- 4 medium apples (we used Granny Smith), peeled & chopped into 1-inch cubes
- ⅓ cup plus 2 tablespoons cane sugar
- 2 tablespoons coconut oil
- 2 tablespoons water
- 1 tablespoon cinnamon
- 1 tablespoon tapioca starch mixed with 1 tsp water
- Gluten free flour of choice, for sprinkling
- Let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch.
- Place chopped apples into a medium pot along with ⅓ cup sugar, coconut oil, water & 1 teaspoon cinnamon.
Cook over medium heat until it begins to bubble. Reduce heat to a simmer and cook for 8-10 minutes, stirring frequently, until the apples are lightly caramelized and softened.
- Mix in the tapioca-water and bring to a simmer. Cook another minute until the apple mixture is thickened. Turn off the heat.
- Next, pour apple filling mixture into a 12-inch cast-iron skillet (you can also use any larger baking dish).
- Next, combine all the Cookie Dough portions into a large ball.
- Sprinkle gluten-free flour onto a piece of parchment paper & place the ball of cookie dough on top and flatten a bit with the palms of your hands. Place another piece of parchment paper on top, so the cookie dough is sandwiched between two pieces of the paper.
- Use a rolling pin, to roll the cookie dough to about ¼ inch in thickness, preferably into a rectangle.
- Remove the top piece of parchment paper, and slice the cookie dough into 1 ½ inch strips, to create the lattice design.
- Lay 4-6 strips of cookie dough horizontally, over the apple pie filling in the pan.
- Then, add strips of cookie dough going the opposite direction, making it look like a lattice design.
Mix together 2 tablespoons of sugar with 2 teaspoons cinnamon in a small bowl. Sprinkle over the lattice cookie.
Chill in the fridge for 20 minutes (if you have extra time so the lattice will hold its shape). Then, preheat the oven to 325°F and bake for 25-35 minutes. Enjoy!