Sprinkled Sugar Skillet Cookie Food

SPRINKLE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
• Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

GIANT GINGERBREAD COOKIE

Steps:

• Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
• Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
• Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
• Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.

PEANUT BUTTER SKILLET COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar.
• Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam.

SPRINKLE SUGAR COOKIES

Steps:

• Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
• Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
• Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
• Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.

SANTA SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F and generously butter an 8-inch cast iron skillet.
• Prepare the sugar cookie dough according to the package directions. Evenly press half of the cookie dough into the prepared skillet all the way to the edge. (Reserve the remaining dough for another use.) Bake until the top just turns golden and a toothpick inserted in the middle of the cookie comes out clean, 11 to 13 minutes. Cool in the skillet for 30 minutes. Carefully remove the cookie with a large offset spatula and place it on a cutting board.
• Cut the cookie: Heat up a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble. Let the cookie cool completely on the cutting board.
• Meanwhile, make the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water).
• Transfer a quarter of the icing to a pastry bag fitted with a small no. 13 star pastry tip.
• Color the remaining icing red using the food coloring. Transfer 1/4 cup of the red icing to a small bowl and add water, 1/4 teaspoon at a time, to thin it out (when you drizzle the icing with a spoon, the lines should disappear within 5 seconds). This will be your filling icing. Transfer to a pastry bag fitted with a small no. 3 round pastry tip. Transfer the remaining thick red icing to a pastry bag fitted with a small no. 4 round pastry tip.
• Decorate the cookie: Using the thick red icing with the no. 4 tip, pipe a 2-inch circle in the center of the cookie.
• With the same icing, pipe eight 1-inch circles overlapping the 8 cut lines, positioning them about 1 inch in from the edge of the cookie. Each cookie wedge should have 2 half circles on it.
• Fill in all the circles with the filling icing with the no. 3 tip. Sprinkle each circle with red sanding sugar to coat. If excess sanding sugar gets on the cookie, fan it away or brush it off with a small pastry brush. (Your Santas are taking shape: the wedges in the large center circle are hats; the smaller circles are mittens.)
• Place a dragee on the tip of each cookie wedge to form a small white circle in the middle of the red center circle. (These are the pom-poms on the Santa hats.)
• Pipe a white icing border around the center red circle. (This will be the bottom of the hats.)
• Working on one cookie wedge at a time and starting at the white border, pipe a white ?V? that fits snuggly between the 2 red half circles. Repeat with the remaining cookie wedges. You should have a white 8-point star surrounding the middle red circle. (You've just made 8 Santa beards.)
• Pipe a small dot of thick red icing with the no. 4 tip in the middle of each "V." (Now each Santa has a nose.)
• Finish by piping a white border around the edge of the cookie. (This is the bottom of each Santa's coat.)
• Let the icing dry before serving, about 30 minutes.

CARAMEL-STUFFED CRINKLE SKILLET COOKIE

Steps:

• In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil.
• Once combined, add the eggs then mix.
• Add the vanilla extract and mix more.
• In another bowl combine the dry ingredients: flour, baking soda, and salt; mix.
• Add the dry ingredients to the wet ingredients; mix.
• Cover with a plastic wrap, then chill for 2-3 hours.
• Take half of the cookie mixture and make a loose-looking cookie.
• Place a layer of caramels on top.
• Seal the caramels with the other half of the chocolate cookie dough.
• Coat the giant cookie with rainbow sprinkled.
• Set the cookie into an 8-inch cast iron skillet.
• Bake at 350°F for one hour.