Gingerbread Skillet Cookie

I originally posted this Gingerbread Skillet Cookie in 2015, if you can believe it. I also described it as being the best cookie I’ve ever made in my life and a total game changer, which I absolutely can believe. I’ve never been a thin and crispy cookie person, so this skillet cookie—thick, soft, and still a little gooey in the middle—is what it’s all about.

I tweaked this recipe a little to make it even better, plus added some shiny new photos. ✨

I am such a sucker for all the spices. Apple pie spices, pumpkin pie spices, gingerbread spices, you name it. For this Gingerbread Skillet Cookie, I included ginger, cinnamon, and nutmeg in this recipe and have cloves and allspice listed as optional. A little less likely to be in your pantry, but if you have them, definitely use them. If you don’t, it won’t be a huge deal to leave them out. No need to make a special trip to the store just for those.

The other thing I love about skillet cookies: the warm cookie and ice cream combo. Instant favorite. I originally topped this skillet cookie with a whiskey caramel sauce, which I left as is and still highly recommend.

There’s something so cozy about skillet cookies, which is why I think gingerbread does so well here for the holidays. Just lots of comforting flavors that make me think of curling up in front of the fire and watching a Christmas movie, which is what I hope you’ll do if you give this recipe a try!

Happy baking!

MORE SKILLET COOKIES

Skillet Monster Cookie
Strawberry Chocolate Chunk Skillet Blondie
Snickerdoodle Skillet Cookie
S’mores Skillet Cookie

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5 from 1 vote

Gingerbread Skillet Cookie

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Ingredients

for the cookie

• 1 cup butter room temperature
• 1 cup packed dark brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1/4 cup molasses
• 2 cups flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves optional
• 1/4 tsp ground allspice optional
• 1/2 tsp salt

whiskey caramel

• 1 cup granulated sugar
• 6 tbsp butter cubed and cold
• 1/3 cup heavy cream
• 2 tbsp whiskey of your choice
• 1/2 tsp salt

Instructions

for the cookie

• Preheat oven to 350ºF and lightly grease a cast iron skillet with butter.
• Cream butter and brown sugar on medium speed with an electric mixer. Add the eggs, one at a time and mixing well after each. Add vanilla and molasses; mix well.
• Add the flour, baking soda, ginger, cinnamon, nutmeg, cloves and allspice if using, and salt. Mix on low speed until ingredients are mostly combined, then medium speed until completely combined.
• 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. Serve warm with ice cream and whiskey caramel.

whiskey caramel

• 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.
• Stir slowly until all the clumps melt and sugar has durned a golden brown color. Reduce heat to medium.
• Stirring continuously with one hand, add the butter with the other. Because the butter is colder than the caramel, the mixture will bubble and sizzle quite a bit. Just keep stirring!
• 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.
• Add whiskey and salt and continue slowly stirring for another minute.
• Remove the pot from heat and let the caramel sauce cool completely before using.
• (Caramel sauce can be made ahead of time and stored in an airtight container at room temperature.)

Notes

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.

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