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gingerbread skillet cookie - bethcakes.com
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Gingerbread Skillet Cookie

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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.