This cast iron skillet cookie is a fun, oversized sugar cookie packed with rainbow sprinkles and topped with a swirl of homemade pink frosting. It’s soft in the center, golden on the edges, and makes for a beautiful, party-ready treat that’s as easy as it is impressive.

Why You’ll Love This Recipe

I love how playful and customizable this cookie is. It gives me serious nostalgia for those huge cookies from the grocery store, only better — because I can make it right at home. The skillet gives it that perfect chewy middle with slightly crisp edges. And the homemade frosting? Creamy, sweet, and super fun to decorate with. I can make it for birthdays, holidays, or just because. By swapping out the colors of sprinkles and frosting, I can easily fit it to any theme or celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• cornstarch

• butter, softened

• granulated sugar

• large egg

• egg yolk

• vanilla extract

• rainbow sprinkles

For the frosting:

• butter, softened

• confectioners’ sugar

• vanilla extract

• milk

• pink food coloring (optional)

Directions

1. I preheat the oven to 350°F and grease a 9.5-inch cast iron skillet.

2. In a small bowl, I whisk together the flour, baking powder, baking soda, and cornstarch, then set it aside.

3. Using a mixer, I beat the butter and granulated sugar together until fluffy, about 2 minutes.

4. I add the egg, egg yolk, and vanilla extract, mixing until smooth.

5. Then I stir in the dry ingredients until combined and gently fold in a handful of sprinkles.

6. I press the dough evenly into the skillet and bake for 25–30 minutes, until it’s golden on top.

7. While the cookie cools, I make the frosting by mixing softened butter, powdered sugar, and vanilla until smooth. I add milk a little at a time to reach the right consistency and tint it pink with food coloring.

8. Using a piping bag with a star tip, I swirl frosting around the edge of the cooled cookie and top each swirl with sprinkles.

Servings and timing

This recipe makes 8 generous servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• I switch out the sprinkles and food coloring to fit any occasion—red and green for Christmas, orange and black for Halloween, or pastel for Easter.

• For a chocolate twist, I sometimes add mini chocolate chips to the dough.

• I’ve also swapped vanilla frosting for chocolate or cream cheese frosting when I want something different.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week.
To reheat, I pop a slice in the microwave for 10–15 seconds. It warms up beautifully without drying out.

FAQs

How do I keep the cookie soft in the center?

I make sure not to overbake it—once the top turns golden, I pull it out. The residual heat finishes it perfectly and keeps the middle soft and chewy.

Can I make this without a cast iron skillet?

Yes, I’ve used an oven-safe baking dish or round cake pan in a pinch. The texture is slightly different but still delicious.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, press it into the skillet, and cover it tightly. Then I keep it in the fridge for up to 24 hours before baking.

How do I get my frosting swirls to look pretty?

I use a piping bag fitted with a star tip and apply even pressure as I swirl. Practicing on a plate first helps if I’m new to piping.

Can I freeze the cookie?

Yes, I’ve frozen slices of the cookie (without frosting) for up to 2 months. I wrap each piece tightly and thaw at room temp when I’m ready to eat.

Conclusion

This cast iron skillet sugar cookie brings together soft texture, nostalgic sweetness, and festive fun in one giant cookie. I love how easy it is to make and how it lights up any party table. Whether for a birthday, holiday, or just a cozy dessert night, it’s always a crowd-pleaser.