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Cast-Iron Sugar Cookies

cactus sugar cookies cast-iron

I’m cutting back on blogging this month to spend time with my new baby! I’m so thrilled to have some talented friends stepping in to share amazing DIYs, recipes, and more with you, lovely readers. Today, my good friend Lexy from The Proper Pinwheel is here to share a super cute cast-iron sugar cookie recipe. Cactus anyone? Enjoy!

Hey everyone! Lexy here from The Proper Pinwheel! I’m happy to attempt to fill in for Melissa while she loves on the newest little man of the house! A few months ago, I came across a cactus cast iron mold at an antique store and had to have it. I’ve been making all sorts of pancakes and brownies, but haven’t been able to find a sugar cookie recipe that was worth saving! After using these cookies as props in my cactus gift-wrap DIY, I received so many emails and messages asking for the recipe. That brings us to today! Hope you like!

cactus sugar cookies cast-iron

Cast-Iron Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • ⅔ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour (substitute 1 cup wheat flour for a healthier version)
  • ¼ teaspoon salt
Instructions
  1. In a large mixing bowl, cream butter and sugar together. Add eggs (one at a time) and then vanilla. Mix well. In a separate bowl, combine flour and salt. Slowly stir into butter and sugar mixture until well-combined.
  2. Preheat your oven to 350°F. Press cookie dough into cast-iron molds and use a butter knife to shave off any excess dough to make the backs of the cookies as flat as possible. Bake for 16 minutes. Remove from oven and cool for one minute before inverting onto a cooling rack. The cookies should slide right out of the mold. If not, keep the cast iron pan upside down over a cooling rack for about ten minutes to allow more time to release.
  3. Once completely cooled, frost as you see fit! I poured a thin royal icing over each cookie and let it set. Package these babies up in some clear bags and deliver to all your cactus-loving friends!

cactus sugar cookies cast-iron
cactus sugar cookies cast-iron
cactus sugar cookies cast-iron
cactus sugar cookies cast-iron
cactus sugar cookies cast-iron
cactus sugar cookies cast-iron

You can find a tasty royal icing recipe here!

all photos by The Proper Pinwheel

8 thoughts on “Cast-Iron Sugar Cookies

  1. I was googling for a recipe for sugar cookies I could make in my new cast iron sheet of molded hearts I found at the thrift store. This recipe worked! My heart molds made thick cookies (3/4 inch in the center), the cooked dough was dense but still crumbled helpfully when you took a bite, and I liked that the dough was not too sweet. I did have to wait ten mintes to get my baked cookies out of the pan and even then i had to pry some out and they lost a bit of shape. That royal frosting looks really beautiful but i frosted mine with a thick layer of bourbon vanilla buttercream to complement the thick, not super sweet dough.

  2. Hi, I’ve made yummy sugar cookies in regular sized iron mold. Have received a Lillian Vernon Christmas cookie mold which is deeper- about 1″. I would be filled with Holiday cheer if you could share any proper recipe usage for larger molds. Thank You, Grdmac

    1. Just saw previous question & I finished baking using both small & large molds. They turned out nice. Large got golden brown but not small so will try a longer time. Happy Holidays to all

  3. I have a cast iron cookie pan (they are mini animal shaped cookies) -and I was wondering if there is any prep you have to do to the pan before baking. Also do you heat the pan or just put it in with the cookie dough?

    1. Hi Kristina! I haven’t tried Lexy’s recipe (I don’t have a cast-iron mold), but I think if it is properly seasoned, you don’t need to grease it before using it. And I’m pretty sure you don’t preheat the pan before pressing in the cookie dough. Good luck! If I find out that I’m wrong, I’ll let you know!

    2. OK, I just read something new that said if you’re using a recipe specifically for cast-iron molds, it should state whether or not to grease the pan. When in doubt, spray it with pam or grease it with a little shortening and a paper towel. Good luck!!

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