In the previous 12 Baking Days of Christmas, I presented a homemade chocolate chip cookie recipe that would work perfectly as Cookies for Santa.
Today, I give you another.
It’s a delightful spin on the traditional sugar cookie by baking in a cast iron skillet. Fun, right? I used mini skillets for these cookies, but a 8-10″ pan would work fine, too. Let me show you how I did it.
First, you’ll make the dough.
You’ll start by creaming powdered sugar with softened butter in the bowl of an electric stand mixer.
While that’s going, combine the rest of the dry ingredients — flour, baking powder and salt — in a big bowl. Give it a good stir so it’s mix through.
Next, add an egg and extract to the butter-sugar mixture. I like the taste and scent of almond, but vanilla works if you’d rather.
Then you’ll turn the mixer to low and add the flour mixture a little at a time until it’s combined… and then let ‘er rip!
Go make a cup of coffee or throw the ball for the dog a few times. Sweet Sugarbelle says the dough is done when most of it sticks to the paddle. She also says it doesn’t need to be refrigerated, but I find it easier to handle after it chills out a bit.
When the dough is ready, press it into the skillet, spreading it to the edges and smoothing the top.
Bake until the edges turn golden brown and the center is still soft to the touch. Let cool and then drizzle with icing and sprinkles!
Or add candy-covered chocolates, which is my son’s favorite. He ate a mini skillet on his own and requested I make another for him — not Santa. Does that qualify him for the Naughty List?
Well, at least you’ll be on the Nice List if you whip up these Skillet Sugar Cookies for dear ol’ Santa. Don’t forget the glass of milk! Enjoy! — v.