Some of the best desserts come from breaking the rules. Instead of heating up the oven, you'll be reaching for a frying pan and a sheet of parchment paper to create a batch of tender cookies with a delightful homemade charm.
You just need flour, egg, butter, powdered sugar, and baking powder to create these cookies in minutes. After a short rest in the refrigerator, the dough is rolled out, shaped, and cooked gently in a pan until lightly golden on both sides. A finishing touch of hazelnut cream and powdered sugar transforms them into a treat that's suitable for afternoon tea, dessert, or snack time.
What Are Skillet Cookies?
While baked cookies are often associated with modern home kitchens, stovetop sweets have existed for centuries. Before ovens became common household appliances, many cakes, biscuits, and sweet breads were cooked over open fires or in heavy pans. Stovetop cookies are often softer than traditional baked cookies because they retain moisture differently.
Pro Tips for the Best Skillet Cookies
- Butter that is slightly softened blends much more easily into the flour and creates a smoother dough.
- Even a short 10-minute rest in the refrigerator helps the dough firm up, making it easier to roll and shape.
- High heat can brown the outside too quickly while leaving the center undercooked, so keep the heat low.
- Leave space between cookies. Although they don't spread dramatically, a little breathing room helps them cook evenly.
Frequently Asked Questions
Can I Make These Cookies Without Hazelnut Cream?
The cookies are delicious on their own and can also be served with jam, chocolate spread, fruit preserves, or even honey. The hazelnut cream simply adds an extra layer of richness and flavor. If serving them for a gathering, offering a variety of toppings allows everyone to customize their own cookie.
Why Do I Need to Refrigerate the Dough?
Chilling helps firm up the butter and relaxes the dough. This makes rolling and cutting much easier while helping the cookies keep their shape during cooking.
Can I Use Granulated Sugar Instead of Powdered Sugar?
Yes, although powdered sugar blends more smoothly into the dough and creates a finer texture. If using granulated sugar, make sure it is thoroughly mixed so there are no gritty spots in the finished cookies.
What Type of Pan Works Best?
A non-stick skillet is usually the easiest option because it distributes heat evenly and reduces the risk of sticking. Heavy-bottomed pans also work well because they maintain a steady temperature during cooking.
How to Store Leftovers
At room temperature, they will stay fresh for up to 3 days. If filled with hazelnut cream, they are best enjoyed within 1 to 2 days. For longer storage, keep the plain cookies in the refrigerator for up to 5 days and add the toppings just before serving.
Ingredients
How to Make Skillet Cookies
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Mix the flour, butter, baking powder, egg, and powdered sugar in a bowl and place the dough in the refrigerator for 10 minutes. Lightly flour your work surface and roll the dough. Use your favorite cookie cutter or simply cut the dough into rounds, squares, or any shape you like.
Mix the flour, butter, baking powder, egg, and powdered sugar in a bowl and place the dough in the refrigerator for 10 minutes. Lightly flour your work surface and roll the dough. Use your favorite cookie cutter or simply cut the dough into rounds, squares, or any shape you like.
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Place a sheet of parchment paper inside a large skillet or frying pan on low heat. Cook for 3 to 4 minutes on both sides.
Place a sheet of parchment paper inside a large skillet or frying pan on low heat. Cook for 3 to 4 minutes on both sides.
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Fill with hazelnut cream and finish with a gentle dusting of powdered sugar.
Fill with hazelnut cream and finish with a gentle dusting of powdered sugar.
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