One GIANT GINGERBREAD SKILLET COOKIE for the GINGERBREAD Lover!! Perfect for dessert!! Great idea for an edible gift!! Recipe below...
GINGERBREAD SKILLET COOKIE
1 well seasoned 10-inch cast-iron skillet
Preheat oven to 325 degrees F.
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsulphured molasses
2 teaspoons turbinado cane sugar, or substitute with granulated sugar
1. In a medium bowl; whisk together the first seven dry ingredients. Set side.
2. In a large mixing bowl; beat together butter, granulated sugar, and vanilla extract, about 4 minutes. Add egg and molasses. Beat until well blended, about an additional 1-2 minutes.
3. Gradually beat in flour mixture until well combine.
4. Add cookie dough evenly into prepared skillet. Add 1 teaspoon of turbinado sugar evenly over the top of dough.
5. Bake until puffed and deep golden brown in color, for 35 minutes. Sprinkle the additional turbinado sugar over the top. (Cookie will sink while cooking.)
6. Cool completely on wire rack, about 1 hour or more. Cut into desired wedges to serve.
TIPS: Serve with vanilla ice-cream and/or whipping cream, if desired
~~~ENJOY your HOMEMADE GINGERBREAD SKILLET COOKIE~~~
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