Description
This giant gingerbread cookie baked in a cast iron skillet is easy to make and a different way to enjoy a Christmastime classic!
Ingredients
- ½ cups Butter, Softened
- ¾ cups Packed Dark Brown Sugar
- ⅓ cups Molasses
- 1 Large Egg
- 2 Tablespoons Water
- 2-⅔ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Ginger
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Allspice
- ¼ teaspoons Ground Cloves (optional)
- Decorator’s Sugar, Optional
Preparation
Preheat oven to 350°F.
In a large bowl, cream butter and brown sugar until light and fluffy. Add molasses, egg and water and beat until combined.
In a separate, medium-sized bowl, whisk flour, baking soda, salt, and spices. Gradually add flour mixture to wet ingredients, beating to combine.
Press dough in a 10-inch cast iron skillet, making sure it’s evenly distributed. Sprinkle with decorator’s sugar, if desired.
Bake until edges are firm and toothpick comes out clean, about 20 minutes. Best eaten warm and topped with some whipped cream (or ice cream!).
