Skillet Sprinkle Sugar Cookie

By Jessie Sheehan

Published June 10, 2025

Skillet Sprinkle Sugar Cookie
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
40 minutes, plus cooling
Prep Time
10 minutes
Cook Time
30 minutes, plus cooling
Rating
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Comments
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You don’t need any special equipment to make this superfun, supersize sugar cookie; just a bowl, a whisk, a spatula and a skillet. Not only is making one huge cookie instead of two easier than baking several batches, there is something extraspecial about a giant dessert that is meant to be shared. Eat it warm from the pan with vanilla ice cream or whipped cream on top; or let it cool and slice it up as you would a pie. Swap out the rainbow sprinkles for holiday-themed sprinkles or whatever colors delight you.

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Ingredients

Yield:One 10- or 12-inch skillet cookie
  • 1¼cups/250 grams granulated sugar 
  • 4teaspoons vanilla extract
  • ¾cup/169 grams unsalted butter, melted 
  • 1large egg, cold
  • 1teaspoon baking soda
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • 2¾cups/358 grams all-purpose flour
  • ⅓cup/60 grams rainbow sprinkles, plus more for sprinkling
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Have ready a 10- or 12-inch oven-safe skillet, such as a well-seasoned cast iron.

  2. Step 2

    Whisk the sugar and vanilla into the melted butter in a large bowl. Whisk in the egg, then the baking soda and salt. Using a flexible spatula, gently fold in the flour and sprinkles just until the last streak of flour disappears.

  3. Step 3

    Transfer the dough to the skillet, pressing it down evenly with your hands. Sprinkle with additional rainbow sprinkles. Bake until the cookie is lightly browned, with crispy-looking edges and a soft but set middle, 24 to 26 minutes for a 10-inch cookie or 20 to 22 minutes for a 12-inch cookie, rotating at the halfway point.

  4. Step 4

    For a warm, scoopable and soft cookie that begs to be eaten with a spoon, rest the skillet on a cooling rack for at least 5 minutes. For a sliceable cookie, cool for about 20 minutes before cutting. The cookie is best the day it is made, but microwaving a slice for 10 to 15 seconds can restore its tenderness. Store it in an airtight container.

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Comments

HMLS

I feel I am an accomplished baker. This seemed straight forward enough, especially compared to other NYT cookie recipes I have made. This turned out eggy-tasting, shocking for a recipe requiring only 1 egg (which I chilled for 2 minutes in the freezer prior to mixing into the butter). The texture of the dough was fine, the bake even, but for a cookie with 4 WHOLE teaspoons of vanilla in it, this is bland, if not slightly omelette-flavored.

Stacie

This was a great recipe to make with kids because it’s so easy! Looks great when baked, like a “sprinkle pizza”. Not all the grownups loved the flavor, but the grandkid and I loved it. Easy to cut and serve. Made exactly as written, using a 10” cast iron skillet.

Priya B

Delicious recipe! Look, it's a simple recipe so every ingredient needs to be good. I recommend organic sugar which is more flavorful. Anyway, super fun to make with my 3 year old.

Stacie

This was a great recipe to make with kids because it’s so easy! Looks great when baked, like a “sprinkle pizza”. Not all the grownups loved the flavor, but the grandkid and I loved it. Easy to cut and serve. Made exactly as written, using a 10” cast iron skillet.

HMLS

I feel I am an accomplished baker. This seemed straight forward enough, especially compared to other NYT cookie recipes I have made. This turned out eggy-tasting, shocking for a recipe requiring only 1 egg (which I chilled for 2 minutes in the freezer prior to mixing into the butter). The texture of the dough was fine, the bake even, but for a cookie with 4 WHOLE teaspoons of vanilla in it, this is bland, if not slightly omelette-flavored.

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