Skillet Sprinkle Sugar Cookie


With its crispy edges and soft, chewy center, this giant sugar cookie will fill you with childhood nostalgia.

Skillet Sprinkle Sugar Cookie
Makes 1 (10-inch) cookie
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ⅓ cup plus 1 tablespoon rainbow sprinkles, divided
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bowl. Add egg, beating well. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in ⅓ cup sprinkles. Spread batter into prepared pan. Sprinkle remaining 1 tablespoon sprinkles onto batter.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pan on a wire rack. Cut into wedges. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.