By Elizabeth Wulfhorst
While it is certainly not pumpkin spice latte season, why not celebrate Christmas in July with some tastes of the holidays, like crispy, chewy gingerbread cookies, a quintessential favorite. But if the thought of turning on the oven when it’s pushing 90 degrees outside is disagreeable at best, there is an alternative.
Chances are you’ve already stocked up on propane or charcoal briquettes and cleaned off the grill for some burgers, BBQ chicken and hot dogs this summer. Why not bake cookies on the grill as well?
Indirect heat is the best, so after the coals die down a bit, move them to one side or, for gas grills, only light one side of burners. Close the lid and wait for the temperature gauge to reach 350, the desired baking temperature for many cookies. If your grill doesn’t have a built-in thermometer, pick up an oven thermometer, available for around $10 at most grocery stores or online, and set it on the grate to monitor the temperature.
Put cookies on a parchment-lined baking sheet and place on the grill. Turn the pan halfway through baking so the cookies closest to the coals or burners won’t overbake. Try to resist opening the lid frequently as the heat will quickly dissipate, making for uneven baking.
Not every cookie lends itself to baking on the grill. It’s best to avoid finicky meringues or anything else that is delicate. You’ll have the most success on the grill with cookies that have a heavier, thicker dough that won’t spread a lot and can handle small variations in temperature. Cut out gingerbread or sugar cookies in the shapes of the season and, after the cookies cool, let the kids go crazy decorating them with icing and sprinkles.
Whether you eat them at the beach, in the backyard, or inside in the air conditioning while wearing your favorite holiday sweater, embrace the taste of the season.
The article originally appeared in the July 16 – 22, 2020 print edition of The Two River Times.
