When it comes to Christmas cookies, it’s hard to find something more emblematic of cheer and glad tidings than gingerbread. Here at Ooni, we take it one step further, cooking our gingerbread in a skillet for a gigantic, gooey, sweet and zingy twist on the festive classic.
A self-proclaimed cookie aficionado, recipe creator Katie Rice has tried and tested a lot of different cookies over the years and this is one of her favourites. Using just flour, sugar, an egg, salt and butter, she infuses flavour with molasses, ginger, cloves, cinnamon and vanilla, plus some chopped crystalised ginger for extra oomph.
Starting with a well-greased cast-iron skillet pan ensures you’ll get those coveted crunchy cookie edges and that nothing sticks to the surface. Dry ingredients are mixed, followed by creaming the butter and sugar together, and the molasses adds that warm brown colour we all want for gingerbread.
Finally, before baking, we sprinkle the skillet cookie with granulated sugar for extra sweet crunchiness. Once you take the cookie out of the oven and it’s cooled, we like to serve ours with a generous scoop of vanilla ice cream on top for a match made in dessert heaven.
For more festive treats, check out our recipes for Honey-glazed Ham and Roasted Pineapple Pizza, Pumpkin-shaped Dinner Rolls, Brown Butter Skillet Cornbread and Butternut Squash, Ricotta and Fried Sage Pizza.
