Gingerbread Snow Cookies

 

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
Makes 12-14 cupcakes
Ingredients

Gingerbread Snow Cookies adapted from Wholefully

253 g butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/8 cup molasses
1.5 egg
1.5 teaspoon vanilla extract
3 teaspoons baking soda
3 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 teaspoon salt
3 cups all-purpose flour

White chocolate ganache
White sprinkles for decorating

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.

 

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