Soft Gingerbread Cookies with Molasses in a Skillet

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.