Description
The Santa Skillet Cookie is a festive holiday dessert baked in a cast-iron skillet and decorated to reveal hidden Santas. Made with sugar cookie dough and royal icing, this fun and interactive treat combines buttery sweetness with creative holiday flair, perfect for Christmas gatherings or family baking activities.
Ingredients
Scale
- Unsalted butter: for greasing the skillet and adding rich flavor
- 1 (17.5-ounce) package prepared sugar cookie mix: creates the cookie base
- 8 ounces confectioners’ sugar (about 1 cup): for the royal icing
- 1 tablespoon meringue powder (egg white powder): stabilizes the icing
- Red food coloring: adds festive color to the icing
- Red sanding sugar: provides sparkle and crunch
- 8 edible pearl dragees: for Santa’s hat pom-poms
Instructions
- Preheat the oven to 350°F (175°C) and butter an 8-inch cast-iron skillet generously.
- Prepare the sugar cookie dough according to package directions. Press half the dough evenly into the skillet.
- Bake for 11–13 minutes until the edges turn golden and the center is set. Cool in the skillet for 30 minutes, then carefully remove the cookie and place on a cutting board.
- Dip a sharp knife in boiling water, dry it, and gently cut the cookie into 8 wedges, keeping them arranged in a circle. Let cool completely.
- Whisk confectioners’ sugar and meringue powder together. Add 2 tablespoons of water and beat until glossy peaks form, 3–4 minutes. Add more water if needed.
- Color most of the icing red. Transfer one-quarter of the icing to a pastry bag fitted with a small star tip for white details. Thin part of the red icing with water for filling.
- Using the thick red icing, pipe a 2-inch circle in the center and eight 1-inch circles around the cookie. Fill with thinner red icing and sprinkle with sanding sugar.
- Place a pearl dragee at the center of each wedge. Pipe a white border around the center red circle and add V-shaped beards between the smaller circles.
- Pipe small red dots for noses and a white border around the outer edge to form Santa’s coats.
- Let the icing dry for about 30 minutes before serving.
Notes
- Use a cast-iron skillet for even heat and crispy edges.
- Allow the cookie to cool before slicing to prevent crumbling.
- Royal icing can be prepared a day ahead and refrigerated in an airtight container.
- Decorate with kids for a fun holiday family activity.
- Serve with hot cocoa or ice cream for a festive dessert experience.
- Prep Time: 1 hr
- Cook Time: 13 min
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Santa Skillet Cookie, holiday cookie, Christmas dessert, skillet cookie, sugar cookie, festive baking, royal icing, edible Santa cookie, cast iron dessert