Gingerbread Skillet Cookie

Gingerbread Skillet Cookie!
I am super behind on all of my Christmas baking this year, friends. Really, I’m behind on all Christmas-related things, but who isn’t! It sneaks up on you sometimes, doesn’t it?

Today I’m sharingย my new favorite cookie. I’ve mentioned many times here on the blog that I’m really not that great at making cookies. So instead, I usually opt for cookie bars or skillet cookies. I made aย snickerdoodle skillet cookie recently, and it turned out so well that I knew I needed to make another one for Christmas.

Enter gingerbread skillet cookie. Aka, the best cookie I’ve ever made in my life.

Gingerbread Skillet Cookie!
I’ve never been a huge fan of gingerbread cookies. They smell like HEAVEN, but I’m not a crispy cookie person. Skillet cookies always turn out so soft in the middle, so I figured a gingerbread skillet cookie would be life-changing.

It totally was. This skillet cookie is such a game-changer, guys.

I got my very first real-sized Christmas tree this year, which I’m pretty stoked about. Having a Christmas tree that’s more than 2 feet tall makes me feel like such an adult for some reason. ๐Ÿ˜‰ I decorated my tree while this cookie was in the oven, blasted some Christmas music (n’sync, duh), and there was all kinds of Christmas spirit happening in my apartment.

Gingerbread Skillet Cookie!
I bought some cinnamon chips forever ago and have been hoarding them for special recipes. I’ve only been able to find them online, so I typically use them sparingly. They are so perfect for this! White chocolate chips or even chocolate chips would be great too, but really you should invest in some cinnamon chips.

To top this cookie off, I found some cinnamon ice cream at the grocery store, which I’d never seen or had before. But as a cinnamon-addict, I figured HOW BAD COULD IT BE? It’s quiet the opposite of bad, but you can go with classic vanilla bean instead if you’d like.

I felt like this cookie also needed some kind of caramel sauce, but not a “plain” or “regular” sauce since this isn’t your average cookie. So I grabbed some Jack Daniel’s Tennessee Honey whiskey and threw a couple tablespoons in there.

Lots of good decisions were made during the making ofย this cookie. ๐Ÿ˜‰

Gingerbread Skillet Cookie!

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5.0 from 1 reviews
Gingerbread Skillet Cookie
Prep time
Cook time
Total time
for the cookie
  • 1 cup butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp maple extract (or vanilla)
  • 2 large eggs
  • ¼ cup molasses
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • ½ cup cinnamon chips (or white chocolate chips)

whiskey caramel
  • 1 cup granulated sugar
  • 6 tbsp butter, cubed and cold
  • ⅓ cup heavy cream
  • 2 tbsp whiskey of your choice (I used Jack Daniel's Tennessee Honey)
  • ½ tsp salt
for the cookie
  1. Preheat oven to 350 and grease a cast iron skillet.
  2. Cream butter on medium speed with an electric mixer. Add both sugars and maple extract; mix until fluffy. Add the eggs and molasses, and mix well.
  3. Next, add the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Mix on low speed until ingredients are mostly combined, then medium speed until completely combined. Fold in cinnamon chips.
  4. Transfer cookie dough to the prepared skillet and spread out with a rubber spatula. Bake 35-40 minutes, or until set in the center. Remove from oven and let the cookie cool a little bit. Serve with ice cream and whiskey caramel.
whiskey caramel
  1. In a saucepan over medium-high heat, cook the sugar, until it starts to melt on the bottom. Stir continuously until the sugar sticks together and forms clumps.
  2. Stir slowly until all the clumps melt and sugar has durned a golden brown color. Reduce heat to medium.
  3. Stirring continuously with one hand, add the cubes butter with the other. Because the butter is colder than the caramel, the mixture will bubble and sizzle quite a bit. Just keep stirring!
  4. Once all the butter has completely melted, still continuously stirring, slowly pour in the cream. The mixture will sizzle even more than before, but just keep stirring carefully and quickly.
  5. Add whiskey and salt and continue slowly stirring for another minute.
  6. Remove the pot from heat and let the caramel sauce cool completely before using.
  7. (Caramel sauce can be made ahead of time and stored in an airtight container at room temperature.)
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

To make this skillet cookie, I got to try out OXO‘s new Illuminating Digital Hand Mixer! It’s seriously the coolest thing. In addition to having a light on the front, it automatically increases or decreased the speed. I thought cookie dough would be a fun thing to test it out on since it’s pretty thick, and it worked wonders! It also works well with this specific mixing bowl that I already had. The bowl had a lid with a circle cut out in the middle, specifically for inserting a hand mixer. The lid sort of acts like a cover to keep ingredients from flying out while mixing. The light on the Illuminating Digital Hand Mixer makes it easy to see when all the ingredients are combined. If you’ve got some baking fanatics in your life, it would make an excellent Christmas present! ๐Ÿ™‚

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