Blackberry Lemon Sugar Cookie Skillet

Kitchen Little Essentials

To make this Blackberry Lemon Sugar Cookie Skillet, you will need:

A large oven-proof skillet

A hand-held or stand mixer

This Blackberry Lemon Sugar Cookie Skillet is so quick and easy to put together and always such a crowd-pleaser. If you’re a lemon lover like me – this is one to add to the A-team, when it comes to back-pocket dessert recipes. The notion of a giant cookie, cut into big, soft slices and drenched in icing is such a nostalgic one for me.

It reminds me of childhood birthday parties in the nineties, when we’d sub a giant cookie cake in for the layered kind. Those big cookie cakes were always procured from a cookie shop in the mall – a shop that was responsible for making the entire mall smell amazing. But here, with this lemon sugar cookie skillet, we’re bringing that mall-esque vibe home in a fresher, more home-spun way. When I say “mall-esque vibe,” I really do mean that in the best possible way, because it’s coming from some very good, happy memories.

Blackberry Lemon Sugar Cookie Skillet

The marriage of tart n’ tangy berries with lemon is a tale as old as time, isn’t it? It’s just always pretty much a win, and here I’m combining blackberries and lemon. That said, you could do any berry that you like or that looks good in the store. Raspberries, blueberries, strawberries … you could throw some huckleberries down on top and it would be great.

This one is tough to screw up, to be honest.

The recipe comes together in just a few minutes, and follows a path of tradition, so far as cookie making goes. We’ll mix together the dry ingredients (flour + baking powder + salt). We’ll cream together the no-so-dry ingredients (butter + sugar + vanilla + egg) and then we’ll flavor it to high heaven with lemon, using both the zest and juice.

Once you’ve got your dough/batter together, just press it into your greased skillet and then tumble on your berries. One thing I love about this skillet cookie recipe is the fact that the berries kind of hold their shape as it bakes. I was afraid that they’d bleed too much into the cookie, and affect the texture of the cookie itself. But that didn’t happen, and they just baked and softened and got a little jammy, without disrupting the cookie’s dough. How nice of them, right?

Hope you guys enjoy this one. xx

Blackberry Lemon Sugar Cookie Skillet: Step-by-Step

Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Grease the skillet with 1 TBSP of the butter, ensuring the bottom and sides are nicely coated. 

In a small to medium bowl, whisk together the flour, baking powder, and salt. 

In a large mixing bowl with a hand-held mixer or in the bowl of a stand mixer, cream together the butter and sugar until very soft and fluffy; about 3 minutes. Add the egg, vanilla, lemon zest and lemon juice. 

In two batches, add the flour mixture to the butter mixture, mixing just until combined.  Pour/press the dough into the greased skillet. Top with the berries and bake until golden brown around the edges and done in the center; about 45 to 50 minutes. Cool for 25 minutes before pouring the icing down over top. 

To make the icing: Combine the confectioner’s sugar and lemon juice together in a small bowl. Stir until smooth and easily drizzled. If it’s too thin, you can add a little more powdered sugar. To thick? Add a bit of milk. 

If you like the looks of this Blackberry Lemon Sugar Cookie Skillet, you might want to check out:

Peanut Butter-Stuffed Chocolate Sugar Cookies

Double Ginger Soft Molasses Cookies

Peanut Butter-Stuffed Chocolate Chunk Skillet Cookie

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