frosted skillet sugar cookie

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mother nature seems to be a bit confused lately. we’ve gone from winter to summer, with a brief stop at spring, now it’s back to feeling like winter, cold and rainy and gray. all this to say we all have spring colds. i was hoping it was allergies, but no such luck. at least it’s not nearly as bad as this winter’s flu which seemed to hang on forever.

the cold weather is good for one thing. it makes me want to bake sinus pressure and all. luckily, this skillet sugar cookie could not be any easier to make. no rolling, scooping, or chilling needed. just mix, spread, and bake. and because the wonderful folks at supernatural ^[3] sent me some fun sprinkles and food coloring (all plant based with no nasty ingredients) i went and prettied her up. no naked cookies here.

the idea for this cookie came from the amazing soft yogurt cookies from molly yeh ^[4]. i love cooking and baking with yogurt. the yogurt adds a cake-like texture to an incredibly soft sugar cookie. and because we are big fans of the cookie-cake, i baked it in my trusty cast iron skillet. plus, baking the cookie in a skillet makes the recipe even faster. any time i can skip a step or two, count me in.

skillet sugar cookie

Print Recipe ^[5]

Yield: 1 cookie

frosted skillet sugar cookie

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Total Time: 45-55 minutes

Ingredients:

• 2 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups sugar
• 1/2 cup (1 stick) butter at room temperature
• 1/2 cup greek yogurt
• 2 eggs
• 2 tsp vanilla
• for the glaze
• 1/2 cup powdered sugar
• 1-2 Tbsp milk
• color of choice

Directions:

• preheat the oven to 350 degrees
• butter a 10 inch cast iron skillet
• in a bowl whisk together the four, baking powder, and salt
• in the bowl of a stand mixer, using the paddle attachment cream the butter and sugar until light and fluffy (3-4 minutes)
• add the yogurt, eggs, and vanilla and mix until combined
• gradually add in the flour
• spread dough into the buttered skillet, and bake until lightly golden
• for an under-baked center bake 30-35 minutes – for a more firm center bake 40-45 minutes
• cool before frosting
• to make the glaze whisk together the powdered sugar, milk, and food coloring
• spread on the cooled skillet and add sprinkles

  

as with most cookies, i prefer mine under-baked. the edges will be firm but the center slightly gooey. if you don’t like the under-baked center, bake the skillet for an extra 5-10 minutes. i do strongly suggest not to bake for more than 45 minutes. you want this skillet cookie to be soft.

not interested in the frosting…try topping a still warm skillet with ice cream, hot fudge, caramel, and whipped cream.

don’t forget the sprinkles ^[6].

enjoy!

more skillet recipes to enjoy

skillet apple cobbler ^[7]

skillet brookie ^[8]

snickerdoodle in a skillet ^[9]