You know it’s December when the decorations start to go up, everyone’s sipping hot chocolate and you can smell cookies baking in the oven. Sugar cookies are up there on my list of favorites, but I have to tell you, I’m not a fan of crunchy sugar cookies. I like mine to be soft and chewy and, luckily, this skillet sugar cookie is exactly that. So whether you enjoy it alone, with a tall glass of milk (no judgement), serve it at your holiday dinner (children go crazy for sprinkles) or leave it next to the tree for Santa (I have I feeling he'd leave you anything you asked for) - this recipe is a keeper!

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THE INGREDIENTS

2 ½ sticks unsalted butter (softened)
1 cup sugar
⅔ cup brown sugar
2 eggs
½ tsp almond extract
2 tsp vanilla extract
2 ½ cup flour
2 tsp cornstarch
1 tsp baking powder
1 tsp salt
Nonpareils sprinkles

Icing:

½ cup powdered sugar
1 tbsp milk or half and half

THE STEPS

Preheat the oven to 350 degrees. Butter the bottom and sides of your 10.5-inch Stargazer skillet and set it aside.
Using a mixer, beat the butter until it’s creamy. Add in the sugars and beat until fluffy.
Mix in each egg, then add the vanilla and almond extract.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt.
Slowly add the flour mixture into the wet mixture until completely combined.
Pour the mixture into your buttered skillet (smoothing out the top with a spatula) and bake at 350 degrees for 30-35 minutes.
Remove the skillet from the oven and wait about 10 minutes for the cookie to chill.
Mix together the powdered sugar and milk in a small bowl until it reaches the desired consistency (you’ll want it to drizzle slowly back into the bowl).
Drizzle the icing onto the skillet cookie and quickly add the sprinkles on top (before the icing dries). Serve and enjoy!

Prep Time: 15 min

Cook Time: 35 min

Serves: 6-8

Skillet Sugar Cookie

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