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Cast Iron Skillet Cookie with Homemade Pink Frostin

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This cast iron skillet cookie is a jumbo sugar cookie filled with rainbow sprinkles and topped with pink homemade frosting. It’s golden on the edges, soft in the center, and perfect for celebrations or casual dessert nights.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/4 cup rainbow sprinkles
  • For the frosting:
  • 1/4 cup butter, softened
  • 1 1/4 cups confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 12 tbsp milk
  • Pink food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9.5-inch cast iron skillet.
  2. In a bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
  3. In another bowl, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Mix in the egg, egg yolk, and vanilla extract until smooth.
  5. Gradually stir in the dry ingredients until combined. Fold in rainbow sprinkles.
  6. Press the dough evenly into the prepared skillet. Bake for 25–30 minutes or until golden on top.
  7. Let the cookie cool completely in the skillet before frosting.
  8. To make the frosting, beat butter, confectioners’ sugar, and vanilla until smooth. Add milk gradually until desired consistency is reached. Tint with pink food coloring if using.
  9. Pipe frosting around the edge of the cooled cookie using a piping bag with a star tip. Add extra sprinkles if desired.

Notes

  • Customize with different sprinkles and frosting colors for themed celebrations.
  • Add mini chocolate chips for a chocolatey variation.
  • Try cream cheese or chocolate frosting instead of vanilla.
  • Dough can be made up to 24 hours ahead and stored in the fridge.
  • Use an oven-safe pan if cast iron is unavailable, though texture may differ slightly.

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