Strawberry And Snickerdoodle Skillet Cookie Sundaes

Ingredients

• Servings: 4
• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 4 sheets reynolds wrap® heavy duty aluminum foil
• 1 pint strawberries, rinsed, hulled and sliced or halved
• vanilla ice cream

Recipe

• preheat the grill to 350 degrees f. lightly butter four well-seasoned 5- to 6-inch cast iron skillets.
• in a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. beat in the egg and vanilla until smooth.
• in another bowl, sift together the flour, cream of tartar, and baking soda. stir the flour mix into the butter-sugar mixture until combined. chill in the fridge for 10 to 15 minutes.
• combine 1 tablespoon sugar and the cinnamon in a small bowl. divide the dough into 4 and shape into balls. roll in the cinnamon-sugar and press into 4 prepared cast iron pans.
• cover pans with foil and place on the preheated grill. close the lid. grill for 10 minutes and remove the foil from the cookies. grill for another 5 minutes. remove cookies from the grill and let cool slightly.
• top the cookies with vanilla ice cream and fresh strawberries.