Made a huge batch of gingerbread cookies for a friend’s Christmas Party! Using Wholefully’s base recipe, I did a x1.5 conversion for all the ingredients except the sugar to make it less sweet. Also cut the ginger as these will become gifts and a more subtle flavor seemed more safe.
And what do you do when you accidentally overbake a batch… Turn them into 3 way cookies. For Parts 2 and Part 3 variations click here: Gingerbread x Cream Cheese stuffed cookies (the most indulgent but was a great complement to the chewy base), and Gingerbread Swirl Cookies (which was pretty and a good way to use up leftover white chocolate ganache. These are the crisp version – enjoy! Immediately after taking them out of the oven, brush on some white chocolate ganache and sprinkle over white sprinkles – simple way to dress up cookies fit for a snowy winter!
Gingerbread Snow Cookies adapted from Wholefully
253 g butter, softened
White chocolate ganache
|To make Gingerbread Chewy cookies
Preheat oven to 350°
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.
Add in the baking soda, cinnamon, ginger, cloves, pepper, and salt, and mix until just combined. Add in the flour and mix until well-combined, scraping the sides as needed.
Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, and place on an ungreased baking sheet, spacing them 2-inches apart.
Bake in preheated oven for 7-8 minutes, or until edges barely start to brown. Do not overbake or they won’t be chewy! Let cookies cool for a minute or two on the cookie sheet, then transfer to a cooling rack to cool completely.