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cast iron skillet with a gingerbread cookie baked in it topped with cream cheese frosting
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Cast Iron Gingerbread Skillet Cookie

Gingerbread skillet cookie has all the classic, warm spices of gingerbread combined with the classic, rustic charm of cast iron baking. Serve it with a dollop of cream cheese frosting for the perfect holiday dessert.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 16
Calories: 325kcal
Author: Sarah Alvord, Feeding Your Fam

Ingredients

  • 3/4 cup butter unsalted, softened
  • 3/4 cup light brown sugar
  • 1/3 cup molasses
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons coarse sugar optional

Cream Cheese Frosting

  • 4 tablespoons butter softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350º F and butter a 12 inch cast iron skillet.
  • In a large mixing bowl, cream together butter, brown sugar, molasses, egg, egg yolk, and vanilla. Mix with an electric mixer or by hand until well combined.
  • Add the flour, baking soda, spices, and salt to the butter mixture. Continue to mix until well combined and a soft dough ball has formed.
  • Press the gingerbread dough into the prepared cast iron skillet and sprinkle on coarse sugar if using.
  • Bake for 20-25 minutes until the edges are browned and the center is cooked through.
  • Prepare the cream cheese frosting by mixing together the softened cream cheese and butter until combined. Add in the vanilla and one cup of the powdered sugar. Mix until smooth, add in more powdered sugar a few tablespoons at a time until a soft frosting is formed.
  • Cool the gingerbread completely, then pipe on dollops of frosting, or spread it over the whole cookie.

Video

Notes

  • Nutrition facts are just an estimate of the ingredients listed. 
  • Store leftover gingerbread cookie slices in an air tight container, not in the skillet, for up to 3 days. 

Nutrition

Calories: 325kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 333mg | Potassium: 159mg | Fiber: 1g | Sugar: 30g | Vitamin A: 480IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg
Course: Cookie, Dessert
Cuisine: Cast Iron, Cookies, Dessert, Holidays
Keyword: Gingerbread Skillet Cookie
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