Blackberry Lemon Sugar Cookie Skillet with Sweet Glaze
This giant sugar cookie baked in a cast iron skillet combines buttery, tender cookie dough studded with fresh blackberries and bright lemon zest. The cookie emerges golden brown with crispy edges and a soft center, then gets topped with a simple lemon glaze. Perfect for sharing at summer gatherings, potlucks, or casual desserts when you want something more impressive than regular cookies but easier than a traditional cake. The skillet presentation makes serving effortless while the blackberry-lemon combination delivers fresh, seasonal flavors.
Ingredients
- 1 ½ cups fresh blackberries
- 2 sticks unsalted butter, at room temperature
- 2 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ½ cup confectioners' sugar
- 1 tablespoon confectioners' sugar
- 1 ½ tablespoons lemon juice, for icing
Instructions
- 1
Preheat oven to 350 degrees F and adjust rack to middle position
- 2
Grease large oven-proof skillet with butter, coating bottom and sides
- 3
Whisk together flour, baking powder, and salt in small bowl
- 4
Cream butter and sugar until very soft and fluffy for about 3 minutes
- 5
Add egg, vanilla, lemon zest and lemon juice, mixing just until combined
- 6
Add flour mixture in two batches, mixing just until combined
- 7
Press dough into greased skillet and top with blackberries
- 8
Bake until golden brown around edges and done in center for 45 to 50 minutes
- 9
Cool for 25 minutes before adding icing
- 10
Combine confectioner's sugar and lemon juice, stirring until smooth and drizzable
- 11
Adjust icing consistency with more powdered sugar if too thin or milk if too thick
- 12
Pour icing over cooled cookie
Tips
Use a 10 or 12-inch cast iron skillet for best results and even baking throughout the cookie.
Don't overmix the dough after adding flour to keep the cookie tender rather than tough.
Let the cookie cool fully before adding icing or it will melt and run off the warm surface.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without icing; add icing just before serving.
Cut into wedges directly from skillet and serve with forks or hands.
Common Mistakes
Don't overbake or edges will become hard instead of crispy-tender.
Press dough evenly in skillet to avoid thick spots that won't cook through.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
General Alternatives
thaw and pat dry first
FAQ
Can I use a regular baking pan instead of a skillet?
Yes, use a 9x13 inch pan or similar size. Grease well and baking time may vary slightly.
What if my icing is too thick or too thin?
Add more powdered sugar to thicken or a splash of milk to thin until you reach drizzling consistency.
How long will this keep?
Covered at room temperature for 3 days or refrigerated for 1 week. Best served within 2 days.