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Gingerbread Skillet Cookie

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


for the cookie

  • 1 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp maple extract or vanilla
  • 2 large eggs
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup cinnamon chips or white chocolate chips

whiskey caramel

  • 1 cup granulated sugar
  • 6 tbsp butter cubed and cold
  • 1/3 cup heavy cream
  • 2 tbsp whiskey of your choice I used Jack Daniel's Tennessee Honey
  • 1/2 tsp salt


for the cookie

  • Preheat oven to 350 and grease a cast iron skillet.
  • 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.
  • 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.
  • 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

  • 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 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!
  • 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.)


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.