Gingerbread Skillet Cookie with Caramel Sauce
Rich spiced gingerbread skillet cookie topped with vanilla ice cream and caramel sauce.
Servings: 8
Equipment
- kitchenaid mixer
- 12 inch cast iron skillet
- measuring cups and spoons
- spatula set
Ingredients
- 1 cup Butter
- 1 1/3 cup Sugar
- 1 Egg
- 1 Egg Yolk
- 1/3 cup Molasses
- 2 2/3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 1/2 teaspoons Ginger
- 1 1/2 teaspoons Ground Cloves
- 1/4 teaspoon Cayenne Pepper
- Vanilla Ice Cream
- Caramel Sauce
Instructions
- Preheat oven to 325 degrees.
- In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar, stirring well. Keep stirring until smooth and glossy.
- Chill for 10-15 minutes (you don't want to add the eggs now or you will have scrambled eggs).
- Remove from refrigerator or freezer and add egg and egg yolk and stir well. Stir in molasses.
- Stir in flour, baking soda, baking powder and salt. Stir in cinnamon, ginger, cloves, and cayenne pepper.
- Bake at 325 degrees for 26-32 or until the edges are lightly golden brown. The inside will still be slightly gooey and that's the way it's meant to be.
- Top with vanilla bean ice cream and caramel sauce. Serve warm.
