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- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/4 cup unsulfured molasses - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup chopped pecans or walnuts (optional) - Whipped cream or vanilla ice cream, for serving Each ingredient plays a key role in the flavor and texture of the cookie. For instance, the flour gives structure. The butter adds richness. The sugars create sweetness and moisture. The spices bring warmth and depth. The molasses provides a lovely chewiness and that signature gingerbread taste. You can customize your cookie! Add chopped nuts for crunch. Pecans or walnuts work great. You can also mix in chocolate chips for a sweet twist. If you want a spice kick, try adding a pinch of cayenne pepper. Each addition can change the flavor profile while keeping the core recipe intact. First, preheat your oven to 350°F (175°C). This step is key for even cooking. Next, grease your 10-inch cast iron skillet. This helps the cookie slide out easily later. In a medium bowl, combine the dry ingredients. You’ll need: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt Whisk them together until blended well. This ensures every bite has great flavor. In a large bowl, cream the softened butter with sugars. Use an electric mixer on medium speed. Add: - 1/2 cup unsalted butter - 1/2 cup packed brown sugar - 1/4 cup granulated sugar Beat for about three minutes. You want the mixture to look light and fluffy. Now, it's time to add the wet ingredients. To the butter mixture, add: - 1/4 cup unsulfured molasses - 1 large egg - 1 teaspoon pure vanilla extract Mix on low speed until it’s all smooth. This will make your cookie rich and tasty. Slowly add the dry mix to the wet ingredients. Use low speed to combine. Avoid overmixing. If you want, fold in: - 1/2 cup chopped pecans or walnuts (optional) This adds a nice crunch to your cookie. Once mixed, transfer the dough to your greased skillet. Use a spatula to spread it evenly. This helps it bake evenly. Place the skillet in your preheated oven. Bake for 20-25 minutes. The cookie is done when it’s set in the center and golden on the edges. Once baked, cool it for about five minutes. Serve it warm with whipped cream or vanilla ice cream on top for a treat. To get the best texture for your warm gingerbread molasses skillet cookie, pay attention to a few key points. First, use room temperature butter. This helps create a creamy mix with the sugars. Second, don’t overmix the dough. Mix just until combined to keep your cookie soft. Check the baking time closely, too. If you bake too long, the edges will dry out. Aim for a golden brown edge and a soft center. This cookie is best served warm. You can slice it straight from the skillet. Top each slice with a generous scoop of whipped cream or vanilla ice cream. The warm cookie and cold ice cream create a great contrast. For an extra treat, drizzle some caramel sauce or molasses over the top. You can also sprinkle chopped nuts for added crunch. Make your skillet cookie look as good as it tastes. Serve it directly from the skillet for a cozy, rustic vibe. Add a few extra sprinkles of cinnamon on top. You can also place some chopped nuts around the edge. This adds color and makes it inviting. Serve with a side of ice cream or whipped cream for a fun touch! {{image_4}} If you want a nut-free cookie, just skip the nuts. Your warm gingerbread skillet cookie will still be rich and tasty. You can replace nuts with extra spices. Try adding more ginger or a dash of allspice for a kick. You can use different sweeteners if you prefer. Instead of brown and granulated sugar, try using coconut sugar or honey. Keep in mind that honey adds moisture. You might need to reduce the molasses a bit to balance flavors. Feel free to get creative with flavor add-ins. You can mix in chocolate chips for a sweet twist. Dried fruits like cranberries or raisins work well too. Citrus zest, like orange, adds a fresh note. These options make your cookie unique and fun to enjoy! To store leftover gingerbread molasses skillet cookie, let it cool completely. Then, cover it with plastic wrap or store it in an airtight container. This keeps it fresh for up to three days at room temperature. If you want to keep it longer, consider refrigerating it. When you're ready to enjoy your cookie again, preheat your oven to 350°F (175°C). Place the cookie in the oven for about 10 minutes. This warms it up and restores its soft texture. For a quick fix, you can microwave a slice for 15-20 seconds. To freeze your skillet cookie, cut it into slices first. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, simply thaw them in the fridge overnight and reheat as needed. No, molasses is key for flavor and texture. It gives the cookie its rich taste and moistness. If you skip it, the cookie will not taste the same. You might try a mix of brown sugar and honey, but the result will differ. Check the edges first. They should be golden brown. The center needs to be set, not jiggly. A toothpick test works too. Insert it in the center; if it comes out clean, the cookie is ready. You can serve it with whipped cream or vanilla ice cream. Both enhance the warm cookie’s flavors. Drizzle extra molasses or caramel sauce on top for added sweetness. Chopped nuts also make a nice touch. Yes, you can use any oven-safe skillet. A ceramic or non-stick skillet works well too. Just make sure it can handle high heat. If you use a different size, adjust the baking time accordingly. The cookie stays fresh for about 2-3 days at room temperature. Store it in an airtight container. If you want it to last longer, you can freeze it for up to 3 months. Just remember to wrap it well! This blog post covered how to make a delicious gingerbread skillet cookie. We explored the key ingredients, step-by-step instructions, and helpful tips. I shared variations to suit your taste and how to store leftovers properly. Remember, you can adjust ingredients and flavors to make it your own. Cook with joy and enjoy your warm cookie creation. Happy baking!

Warm Gingerbread Molasses Skillet Cookie

Indulge in the cozy flavors of a Warm Gingerbread Molasses Skillet Cookie that’s perfect for sharing! This delicious dessert is easy to make with simple ingredients like butter, molasses, and spices. With a warm, gooey center and a golden edge, it’s a holiday treat everyone will love. Serve it warm with whipped cream or vanilla ice cream for a delightful finish. Click through to explore this irresistible recipe now!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup unsulfured molasses

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 cup chopped pecans or walnuts (optional)

Whipped cream or vanilla ice cream, for serving

Instructions
 

Start by preheating your oven to 350°F (175°C) to prepare for baking.

    In a medium mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together until they are thoroughly blended to ensure even flavor distribution. Set this bowl aside.

      In a large mixing bowl, use an electric mixer to cream the softened butter together with the packed brown sugar and granulated sugar. Beat this mixture on medium speed until it becomes creamy and light in color, about 3 minutes.

        Next, add in the unsulfured molasses, large egg, and pure vanilla extract to the butter and sugar mixture. Beat everything on low speed until fully combined, ensuring a smooth batter.

          Gradually introduce the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Take care not to overmix. If desired, gently fold in the chopped pecans or walnuts for added texture and flavor.

            Once combined, transfer the cookie dough into a well-greased 10-inch cast iron skillet or any oven-safe skillet. Use a spatula to spread the dough evenly across the bottom of the skillet.

              Carefully place the skillet in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the center is set and the edges are slightly golden brown.

                After baking, remove the skillet from the oven and let it cool for about 5 minutes before serving. For the ultimate indulgence, serve the warm skillet cookie straight from the skillet, generously topped with whipped cream or a scoop of vanilla ice cream.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 6-8

                    - Presentation Tips: Serve slices of the warm cookie directly from the skillet for a rustic touch, and drizzle with additional molasses or caramel sauce for an extra treat. Consider garnishing with a sprinkle of cinnamon or extra chopped nuts for added flair!