Giant Skillet Lemon Sugar Cookie
Prep time
Cook time
Total time
This skillet cookie is so buttery, lemony, and delicious. Take it out of the oven while it's still soft in the center for that gooey, amazing, underdone cookie texture. And don't forget to serve it with a big pile of ice cream!
Serves: 6
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • vanilla bean ice cream (for serving)
  1. Preheat the oven to 350 degrees F. Cream together the butter and sugar in a large bowl until light and fluffy, about 2-3 minutes. Mix in the lemon and almond extracts, zest, and eggs. In a separate medium bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in 3 additions, mixing after each until just combined.
  2. Spread the mixture into a 10-inch skillet sprayed lightly with cooking spray and bake for 30-35 minutes, covering with foil around 25 minutes or so, so it doesn’t get too brown. Remove it when it’s still soft in the center. Let it cool for about 30 minutes before serving with vanilla bean ice cream.
Recipe by Willow Bird Baking at