Gingerbread Skillet Cookie
MAKES 6 TO 8 SERVINGS
Sparkling sugar adds a great crunch to this chewy, spiced skillet .
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract large egg Cups all-purpose flour 11/2 teaspoons ground ginger
1 tsp baking soda
1/2 tsp kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon sparkling sugardivided
- Preheat oven to 325°. Spray a 10-inch skillet with baking soda with flour.
- In a large bowlbeat butter, granulated sugarand vanilla with a mixer at medium speed until tender, 3 to 4 minutes, quitting
to scrape sides of bowl. Add eggwhites, beating well. Beat in molasses.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, nutmeg, and allspice. With mixer on low
Rate, gradually add flour mixture to butter mixture, beating until smooth. Spread into prepared skillet. Sprinkle with 11/2 tsp sparkling sugar.
- Bake until puffed and deep golden brown, around
35 moments. (Cookie will trickle while cooling.) Sprinkle with remaining 11/2 teaspoons sugar. Let cool completely on a wire rack.
Cut into wedges to serve.