This gingerbread skillet cookie is hands down, no questions asked, my all-time favourite Christmas dessert. It’s slightly crisp and generously caramelised around the edges, and the middle is sheer gooey perfection. Because, as we all know, skillet cookies have to be all ooey and gooey in the middle – it’s the only correct way to go.
Somehow, it’s late December already. Don’t ask me how or when that happened, but Christmas is a few days away. That means, of course, ALLTHEGINGERBREAD.
Now, I love gingerbread cookies. Their crisp chewiness (totally a thing), the warmth of the spices, the smell of molasses as it fills up the kitchen. There’s nothing quite like whipping up a batch of gingerbread in the evening, with fluffy snowflakes swirling outside, and cinnamon candles and a fireplace making you feel all cozy and festive.
Snow may be unlikely right now – at least in the UK – but bring on the gingerbread and cinnamon candles.
I could, of course, give you a delicious recipe for gluten free gingerbread cookies (and that will come too, promise). But, I’ve just got my hands on a cast iron skillet, and… I’m a tiny bit obsessed. Is it possible to have a kitchenware crush? It’s not that weird, right?
So a gingerbread skillet cookie it is. With chocolate chips. And cinnamon ice cream. And caramel sauce (BECAUSE WE CAN).
And… it’s perfect. This is hands down, no questions asked, my all-time favourite Christmas dessert.
The gingerbread skillet cookie is slightly crisp and generously caramelised around the edges, and the middle is sheer gooey perfection. I don’t know about you, but I like my skillet cookies ooey and gooey in the middle – it’s the only correct way to go.
There’s nothing complicated about making a skillet cookie. All the usual dry ingredients (gluten free flour blend, xanthan, baking powder, baking soda, and a boatload of spices) are sifted together. Melted butter is mixed with white and light brown sugar. Molasses is added in a slow, luxurious, glossy dark stream. A few eggs. Then, the wet and the dry ingredients are combined. Mixed.
The final cookie dough will look too soft and sticky for comfort. But remember – this won’t be a cookie dough you might roll out or shape into balls. Skillet cookies are different – softer, gooier and a hundred times more indulgent.
A handful (or two or four) of chocolate chips is stirred into the cookie dough, which is then transferred into the generously buttered cast iron skillet. Another handful (or two) of chocolate chips is sprinkled on top – because with chocolate, more is just more.
Don’t be tempted to overbake this beauty. Ever the “regular” gingerbread cookies always come out of the oven soft and fragile – we need to stop well before that, so as to keep the middle all gooey and lovely. In this case (just like with brownies): the more underbaked, the better.
I like to eat this gingerbread skillet cookie when it’s still slightly warm, topped with a few generous scoops of cinnamon ice cream and about a bucket of caramel sauce.
On its own, this skillet cookie is delicious. With the ice cream and the caramel? To. Die. For.
But enough with the words already. A picture says a thousand words, and is infinitely more drool-worthy.
A skillet cookie might not be an obvious choice for a Christmas dessert centrepiece – but it should be. From the fact that it encourages sharing at the table, with everyone spooning generous portions from the same skillet, to the fact that it combines all the very best holiday flavours… it’s easy to fall in love with this gingerbread skillet cookie.
I know I did.
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Chocolate Chip Gingerbread Skillet Cookie
- 3 cups (360 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/2 tsp xanthan gum
- 1 1/3 cup (125 g) almond flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground gloves
- 1/2 tsp ground allspice
- 1/2 cup (100 g) light brown sugar
- 1/3 - 1/2 cup (65 - 100 g) granulated sugar (depending on how sweet you want the cookie to be – will depend on what you serve it with)
- 2 1/2 sticks (282 g) unsalted butter, melted
- 1 tsp vanilla
- 1/4 - 1/3 cup (85 - 113 g) molasses (depending on how intense you want the molasses flavour to be)
- 2 medium eggs, room temperature
- 1 medium egg yolk, room temperature
- 1/2 - 1 cup (100 - 200 g) dark chocolate chips (or more – no such thing as too much chocolate chips here!)
- Generously butter a 9 inch (23 cm) cast iron skillet and pre-heat the oven to 355 ºF (180 ºC).
- Sift together the gluten free flour blend, xanthan gum, almond flour, baking powder, baking soda, salt and spices.
- Whisk together the light brown and granulated sugar with the melted butter. Add the vanilla and molasses, and whisk well.
- Add the eggs and egg yolk, one at a time, whisking well after every addition.
- Add the sifted dry ingredients and stir well until you get a smooth cookie dough. It will be soft and sticky – that's how it's supposed to be!
- Stir in the chocolate chips, keeping a handful aside for scattering on top of the cookie dough.
- Transfer the cookie dough into the buttered cast iron skillet. Smooth out and level the top. Scatter the leftover chocolate chips on top.
- Bake in the pre-heated oven at 355 ºF (180 ºC) for 20 - 30 minutes. I recommend baking the skillet cookie for about 25 minutes, but depending on how gooey you want it to be, the 20 - 30 minutes range works well.20 minutes will result in a very gooey cookie, 30 minutes will give a crisper cookie with a slightly fudgy middle.
- Serve slightly warm with (preferably cinnamon) ice cream and a drizzle of salted caramel sauce.
- The gingerbread skillet cookie keeps well in a closed container in a cool, dry place for 3 - 4 days. (It will stay properly gooey for at least one day, and it will still be slightly fudgy on day 3.)