A warm sliceable vanilla sugar cookie baked in a small cast-iron skillet.
The feature to preserve is the shaping: Grease a 9-inch cast-iron skillet and press the dough evenly into it. Keep thickness uniform; bake as one cookie and cut twelve wedges after cooling.
Before mixing, measure without packing the flour. Cast iron browns the edges efficiently. Use a 9-inch skillet, start checking a few minutes early and look for a set center before removing. Cool before cutting so the crumb holds.
Use the observable baking cues as well as the timer. Allow the crumb to cool before packing; the texture continues to settle after the tray leaves the oven.
As an Amazon Associate I earn from qualifying purchases.
Skillet Sugar Cookie Recipe
Per tray: 25–30 minutes · 1 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 100 minutes: 35 hands-on, 0 required chilling, 30 baking all batches sequentially, 35 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- 9-inch cast-iron skillet
- Oven mitt
- Cooling rack
Ingredients
Cookie dough
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Instructions
Make the dough
- Cream butter and sugar; beat in egg, yolk and vanilla. Whisk flour, salt, leaveners and cornstarch, then mix in gently. Fold in white chocolate chips and jimmies.
Prepare for shaping
- No chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shape the batch
- Grease a 9-inch cast-iron skillet and press the dough evenly into it. Keep thickness uniform; bake as one cookie and cut twelve wedges after cooling.
Bake to the right texture
- Bake at 350°F (177°C) about 25–30 minutes, checking from 22 minutes because dark iron browns quickly. Remove once the center is set and the rim lightly golden.
Cool before serving
- Rest in the skillet on a rack 35 minutes before slicing. The handle remains hot; use an oven mitt.
Chef’s Science & Pro Tips
Check the dark pan early
Cast iron browns the edges efficiently. Use a 9-inch skillet, start checking a few minutes early and look for a set center before removing. Cool before cutting so the crumb holds.
Shape with purpose
Grease a 9-inch cast-iron skillet and press the dough evenly into it. Keep thickness uniform; bake as one cookie and cut twelve wedges after cooling. Bake similar-sized pieces together.
Serving and texture
A warm sliceable vanilla sugar cookie baked in a small cast-iron skillet. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Cool and store slices airtight at room temperature. |
| Refrigeration | Raw dough: up to 2 days | Refrigerating plain baked slices is unnecessary; keep raw dough covered up to 2 days. |
| Raw freezing | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Baked freezing | Up to 2 months | Freeze plain baked cookies up to 2 months; thaw sealed and frost after thawing. |
| Restoring | 30–60 minutes | Thaw sealed. Warm plain slices briefly if desired; handle hot pans carefully. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Why is the rim darker than the middle?
Cast iron browns the edges efficiently. Use a 9-inch skillet, start checking a few minutes early and look for a set center before removing. Cool before cutting so the crumb holds.
What makes skillet sugar cookie different?
A warm sliceable vanilla sugar cookie baked in a small cast-iron skillet. Check the dark pan early. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make skillet sugar cookie ahead?
Prepare with the storage instructions below. Cool completely before sealing, and keep the stated piece size when baking refrigerated or frozen dough.
Browse more cookie ideas in the Christmas Sugar Cookies collection.
