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To make the warm gingerbread molasses skillet cookie, gather these key items: - 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 brown sugar, packed - 1/4 cup granulated sugar - 1/4 cup unsulfured molasses - 1 large egg - 1 teaspoon vanilla extract For a fun twist, you can add some extra ingredients: - 1/2 cup chopped pecans or walnuts - Whipped cream or vanilla ice cream for serving If you need to swap ingredients, here are some ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Substitute maple syrup for molasses if you want a different flavor. - Replace brown sugar with coconut sugar for a lower glycemic index. - Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as an egg substitute for a vegan version. These swaps can help you create a tasty cookie while meeting your needs. Enjoy the process and feel free to get creative with your choices! First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, take a 10-inch cast iron skillet. Grease it well with butter or cooking spray. This helps the cookie come out clean after baking. In a medium bowl, whisk together these dry 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 Set this bowl aside. Now, in a larger bowl, beat together: - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar Use an electric mixer to blend these until creamy. This should take about 3 minutes. Next, add: - 1/4 cup unsulfured molasses - 1 large egg - 1 teaspoon vanilla extract Mix these in at low speed until combined. Gradually fold in the dry ingredients. If you like nuts, add in 1/2 cup chopped pecans or walnuts. Pour the dough into your greased skillet, spreading it out evenly. Place the skillet in your preheated oven. Bake for 20-25 minutes. Check that the center is firm and edges are golden. When done, let it cool for about 5 minutes. Serve warm, topped with whipped cream or vanilla ice cream. Enjoy your delicious warm gingerbread molasses skillet cookie! To make the best skillet cookie, start with room temperature butter. This helps to mix the sugars well. Use a cast iron skillet for even heat. Grease the skillet to prevent sticking. Make sure not to overmix your dough. Mix until just combined for a soft cookie. Bake until the edges are golden but the center is still soft. This gives you a chewy texture. One mistake is using cold butter. It won’t mix properly and affects the texture. Another is adding too much flour. Measure your flour correctly by scooping and leveling it off. Avoid baking for too long. Check the cookie a few minutes before the time is up. If you let it cool too long, it can harden. Lastly, don’t skip the spices. They add warmth and depth to your cookie. Ginger, cinnamon, nutmeg, and cloves make this cookie special. Each spice brings warmth and flavor. You can adjust the amounts to fit your taste. For a bolder flavor, add more ginger or cinnamon. If you love a little heat, a pinch of cayenne pepper works well. Experiment with spices to find your perfect blend. Adding chopped nuts can also enhance texture and flavor. {{image_2}} To make a nut-free version, simply leave out the chopped pecans or walnuts. This change keeps the cookie soft and delicious. You can also add a little extra flour to keep the texture just right. A nut-free cookie is great for those with allergies. It still tastes amazing without the nuts! To create a vegan version, swap the egg for a flax egg or applesauce. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for five minutes to thicken. For the butter, use a vegan butter substitute. This will keep the rich flavor while making it plant-based. The molasses and spices will still shine through! Want to add more flavor? Consider mixing in some chocolate chips or dried fruit. Adding 1/2 cup of dark chocolate chips gives a sweet twist. For a fruity touch, add 1/2 cup of dried cranberries or raisins. You can also mix in citrus zest, like orange or lemon, for a fresh pop. These additions can elevate your skillet cookie and make it your own! To store your warm gingerbread molasses skillet cookie, let it cool down first. Once cool, cover the skillet with plastic wrap or aluminum foil. You can also transfer the cookie to an airtight container. This way, it keeps its moisture and flavor. Stored properly, it lasts for up to three days at room temperature. When you're ready to enjoy your cookie again, preheat your oven to 300°F (150°C). Place the skillet in the oven for about 10 minutes. You can also reheat individual slices in the microwave for about 20-30 seconds. Add a scoop of ice cream or whipped cream on top when serving! If you want to save some for later, freezing works well. Cut the cookie into slices and wrap each slice in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They will stay good for up to three months. To thaw, leave them in the fridge overnight, or microwave for a quick treat. A skillet cookie is a large, baked cookie made in a skillet. It has a chewy center and crispy edges. This warm gingerbread molasses skillet cookie is a fun twist on the classic. You bake it right in a cast iron skillet, which gives it a lovely crust. You can serve it straight from the pan, making it a great dessert for sharing. You can tell the cookie is done when the center is set and the edges are slightly golden. If you gently press the top, it should bounce back. Use a toothpick to check; it should come out clean or with a few moist crumbs. Start checking around 20 minutes to avoid overbaking. Yes, you can prepare the dough ahead of time! Just mix all the ingredients and store the dough in the fridge for up to 24 hours. When ready to bake, spread the dough in the skillet and bake as usual. You can also freeze the dough for up to a month. Just thaw it in the fridge before baking. We've explored how to make a delicious skillet cookie. We covered the key ingredients and their options. You learned how to prep, mix, and bake perfectly. I shared tips for avoiding mistakes and enhancing flavors. We also looked at fun variations and storage info. This recipe is simple and will impress anyone. Enjoy baking and sharing this treat! Your friends and family will love it just as much as you do.

Warm Gingerbread Molasses Skillet Cookie

Indulge in the delightful warmth of a Warm Gingerbread Molasses Skillet Cookie that's perfect for cozy nights. This easy recipe combines rich spices and sweet molasses, creating a delicious treat that's ready in just 40 minutes. Serve it warm topped with whipped cream or vanilla ice cream for an irresistible dessert! Click to explore the full recipe and bring this festive flavor to your kitchen today!
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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

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup unsulfured molasses

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts (optional)

Whipped cream or vanilla ice cream, for serving

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.

      In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until creamy and light, about 3 minutes.

        Add the molasses, egg, and vanilla extract to the mixture and beat on low speed until combined.

          Gradually add the dry ingredients to the butter mixture, and mix until just combined. If using, fold in the chopped nuts.

            Pour the dough into a well-greased 10-inch cast iron skillet or oven-safe skillet, spreading it out evenly.

              Place the skillet in the preheated oven and bake for 20-25 minutes, or until the center is set and the edges are slightly golden.

                Remove the skillet from the oven and allow it to cool for about 5 minutes. Serve warm directly from the skillet, topped with whipped cream or a scoop of vanilla ice cream.

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