Cookies with colorful sprinkles in a frying pan
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 548, total fat 24 G., saturated fats 15 G., proteins 5 G., carbohydrates 79 G., fiber 1 G., cholesterol 84 mg, sodium 182 mg, sugar 49 G.
Calories 548, total fat 24 G., saturated fats 15 G., proteins 5 G., carbohydrates 79 G., fiber 1 G., cholesterol 84 mg, sodium 182 mg, sugar 49 G.
Bake giant sugar cookies in a cast iron skillet, which will further caramelize the bottoms and sides for an even crispier texture. Drizzle the finished cookies with icing and sprinkles. Add candles if desired, and you'll have a great alternative to a birthday cake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g (1 cup) unsalted butter at room temperature
- 2.5 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 1.5 cups of sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup + 1 tablespoon powdered sugar
- 1 tbsp. milk
- 2 tbsp. multi-colored sprinkles
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease the bottom and sides of a 10-inch (25 cm) cast-iron skillet with about 1 tablespoon of butter.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the remaining butter with 1.5 cups sugar using a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla extract, beating until fully incorporated. Add the flour mixture in 2 additions, mixing on medium-low speed, until the dough is smooth.
- Transfer the batter to the prepared pan, gently pressing it up the sides and smoothing the surface. Bake until the edges are golden brown and the top is golden brown, 45-50 minutes. Let cool on a wire rack for 15 minutes.
- To make the glaze, combine the milk with 1/2 cup powdered sugar in a small bowl. If the glaze is too runny, add an additional 1 tablespoon powdered sugar. Drizzle the glaze over the cookies and sprinkle with colorful sprinkles. Slice and serve warm.
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