Posted inBread

Gingerbread Skillet Cookie Recipe

I’m excited to share a delectable recipe that’s perfect for the holiday season – the Gingerbread Skillet Cookie.

As the festivities approach, I want to give you a heads-up on creating this scrumptious treat that combines the warmth of gingerbread with the convenience of a skillet.

So, let’s dive into the ingredients and steps to make this absolutely delicious holiday dessert.


  • 1 cup of granulated sugar
  • 2 cups of all-purpose flour
  • 1 and 1/2 teaspoons of ground ginger
  • 3/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/8 teaspoon of ground clove
  • 1 teaspoon of baking powder
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of kosher salt
  • 2 teaspoons of turbinado cane sugar (or substitute with regular sugar)
  • 1/4 cup of unsulfured molasses
  • 3/4 cup of softened butter
  • 1 large egg


  1. Prepare the Dry Ingredients: In a large mixing bowl, combine the flour with ginger, cinnamon, nutmeg, clove, baking powder, and salt. Whisk these ingredients until the spices are well blended into the flour.
  2. Cream the Butter and Sugar: In another bowl, add softened butter, granulated sugar, and pure vanilla extract. Beat on medium speed until the mixture is fluffy (about 3 to 4 minutes).
  3. Incorporate Egg and Molasses: Add one room temperature egg and 1/4 cup of molasses to the butter-sugar mixture. Mix until well incorporated on medium speed.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter and molasses mixture, mixing on low speed to avoid a flour shower. Once well blended, turn the mixer to high until the cookie dough is formed.
  5. Prepare the Skillet: Preheat your oven to 325°F (163°C). Grease the cast iron skillet with vegetable shortening. Transfer the cookie dough into the skillet, spreading it evenly.
  6. Bake and Garnish: Bake the cookie in the preheated oven for approximately 35 minutes. Once baked, sprinkle half of the turbinado cane sugar on top for a delightful crunch.
  7. Cool and Serve: Allow the gingerbread cookie to cool in the pan on a rack for 35 to 40 minutes. After cooling, add the remaining turbinado sugar on top. Once cooled completely, use a plastic knife to cut and serve.

Frequently Asked Questions:

Can I substitute turbinado cane sugar with regular sugar?

Yes, you can substitute turbinado cane sugar with regular sugar without compromising the overall flavor.

Why is it essential to use pure vanilla extract?

Pure vanilla extract enhances the flavor of the cookie, providing a richer and more authentic taste.

Can I use a different type of skillet?

While a well-seasoned cast iron skillet is recommended, you can use other oven-safe skillets with caution.

How can I tell if the cookie is done baking?

Use a timer and avoid peeking into the oven. The cookie should have a golden-brown color and a firm texture when done.

Can I store the leftover cookie?

Yes, store any leftovers in an airtight container at room temperature for a few days.

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