Soft Gingerbread Cookies with Molasses in a Skillet
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 439, total fat 13 G., saturated fats 8 G., proteins 5 G., carbohydrates 78 G., fiber 1 G., cholesterol 54 mg, sodium 265 mg, sugar 50 G.
Calories 439, total fat 13 G., saturated fats 8 G., proteins 5 G., carbohydrates 78 G., fiber 1 G., cholesterol 54 mg, sodium 265 mg, sugar 50 G.
These giant spiced cookies are baked in a cast iron skillet and turn out especially soft and chewy on the inside with deliciously crisp edges. When you take them out of the oven, don't let the soft center fool you. As they cool, they will firm up slightly, becoming perfectly set. Decorate with icing if desired. Slice like a pie and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 110 g unsalted butter, room temperature
- 2 and 1/4 cups premium flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon of baking soda
- 0.5 tsp ground cloves
- 0.5 tsp fine salt
- 1 cup sugar + extra for sprinkling
- 1/3 cup unsulfured molasses
- 1 large egg
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons of milk
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Grease the bottom and sides of a 10-inch (25 cm) cast-iron skillet with 1 tablespoon of butter.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside. In a large bowl, beat the remaining butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and egg and beat until light and fluffy, about 3 minutes. Add the flour mixture and mix on low speed until smooth.
- Transfer the batter to the prepared pan, gently spreading it to the edges with a rubber spatula and smoothing the top, then sprinkle with a little granulated sugar. Bake until the edges are lightly browned but the center is still soft, about 25 minutes. Let cool on a wire rack for 15 minutes.
- Glaze:
Mix powdered sugar with 1 tablespoon of milk to create a glaze thick enough to pipe from a pastry bag. If the glaze is too thick and dry, gradually add another 1 tablespoon of milk to achieve the desired consistency. Drizzle, spread, or pipe the glaze over the cookies, cut into wedges, and serve.
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