This oversize cookie bakes up with crispy edges and a soft, chewy center, and the sprinkle of sparkling sugar gives it a touch of festive shimmer along with a delicate crunch.
Gingerbread Skillet Cookie
Makes 1 (10-inch) cookie
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup unsulphured molasses
- 2 cups all-purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 teaspoons sparkling sugar, divided
Instructions
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until smooth, stopping to scrape sides of bowl.
- Using slightly dampened hands, pat dough into prepared skillet. Sprinkle with 1½ teaspoons sparkling sugar.
- Bake until puffed and golden brown, about 35 minutes. Sprinkle with remaining 1½ teaspoons sparkling sugar. Let cool completely on a wire rack before serving. (Cookie will settle while cooling.) Store in an airtight container for up to 3 days.