One 10-inch (25-centimetre) skillet cookie, serves 8 to 10
NGREDIENTS (in order of appearance; links should be localized)
114 grams unsalted butter, softened and divided
270 grams plain flour, plus more for crystallised ginger
5 grams ground ginger
3 grams ground cinnamon
7 grams baking soda
1.5 grams ground cloves
2 grams kosher salt
200 grams granulated sugar, plus 8 grams for sprinkling
120 grams unsulphured molasses
1 large egg
5 grams vanilla extract
30 grams finely chopped crystallised ginger
If cooking in a Volt or conventional oven, preheat the oven to 175 °C (350 °F). If cooking
in any other Ooni oven, aim for 175 °C (350 °F) on the pizza stone inside. Use the
infrared thermometer to quickly and accurately check the temperature of the middle of
2. Grease the bottom and sides of a 10-inch (25-centimetre) cast-iron skillet pan with about
14 grams of butter – you can use part of the already softened butter.
3. Whisk the flour, ground ginger, cinnamon, baking soda, cloves and salt together in a
medium bowl; set aside.
4. Beat the remaining softened butter and sugar together in a large bowl with a whisk or in
the bowl of the electric mixer on medium speed until light and fluffy, about 3 minutes
total. At the halfway mark (1 ½ minutes), turn the mixer off and scrape the sides of the
bowl with a silicone spatula to ensure your ingredients are well incorporated. Continue
mixing for another 1 ½ minutes.
Tip: If doing this by hand or with a hand mixer, these steps will all take longer. Because of that,
use the visual cues, not the timings, to let you know when you should move to the next step.
5. Add the molasses, egg and vanilla to the bowl and mix on medium speed until well
combined and light in colour, about 3 minutes total. At the halfway mark (1 ½ minutes),
turn the mixer off and scrape the sides of the bowl with a silicone spatula to ensure your
ingredients are well incorporated. Continue mixing for another 1 ½ minutes.
6. Add the flour mixture to the bowl and mix on low speed to combine the ingredients. After
a few seconds, increase the speed to medium. After about 30 seconds, turn the mixer off
and scrape the sides of the bowl with a silicone spatula, then continue mixing for a few
7. In a small bowl, toss the crystallised ginger with a pinch of flour until each piece is
coated. (This will prevent the ginger from falling to the cookie’s base). Fold the
crystallised ginger into the flour mixture with a spatula.
8. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to
the edges and smoothing over the top. Wet your fingers with water to prevent sticking
and gently press the dough into the sides of the skillet. Sprinkle the dough with ½
tablespoon (8 grams) of granulated sugar.
9. Bake for 10 minutes. Wearing your oven gloves, take the skillet out of the oven and turn
it 180 degrees for an even cook. Bake for another 10 to 15 minutes or until the sides are
lightly-browned but the center is still quite soft.
Tip: If you take the cookie out of the oven after the second bake and it still seems undercooked
or wet and shiny around the edges, feel free to pop it back into the oven for another 5 minutes.
10. Remove the skillet from the oven and let it cool for approximately 10 minutes.
11. Serve warm with a large scoop of ice cream on top. Enjoy!