Gingerbread Cream Cookies (Print Version)
# Ingredients:
01 -
6 tablespoons sugar for coating outside.
02 -
1/2 teaspoon vanilla extract.
03 -
3 tablespoons white sugar.
04 -
6 ounces cream cheese, keep cold.
05 -
1/2 teaspoon powdered ginger.
06 -
A mix of 1/8 teaspoon each: nutmeg, cloves, allspice.
07 -
1/2 teaspoon ground cinnamon or more to taste.
08 -
2 1/2 cups all-purpose flour.
09 -
2 1/2 teaspoons ground ginger and cinnamon (equal parts).
10 -
1/2 teaspoon baking soda.
11 -
1/3 cup molasses (unsulphured).
12 -
1/2 teaspoon table salt.
13 -
2 egg yolks (room temp works best).
14 -
3/4 cup brown sugar, light.
15 -
3/4 cup butter, unsalted and softened.
# Instructions:
01 -
Mix together cream cheese, sugar, and vanilla until smooth and creamy. Divide into 18 equal balls and leave in freezer until firm.
02 -
In a small bowl, stir sugar with all the spice powders.
03 -
Combine dry ingredients in one bowl. Beat butter and sugars in another. Add yolks and molasses to butter mixture, then stir in dry mix.
04 -
Scoop some dough, flatten it, add a frozen cheese ball, wrap dough to seal, then roll it in spiced sugar.
05 -
Space 6 cookies per baking tray and bake in a preheated 350°F oven for 11-12 minutes.
06 -
Let cookies sit on the baking sheet for 10 minutes, then move them to a wire rack to fully cool.
# Notes:
01 -
Only take frozen filling out when you’re ready to use it.
02 -
Bake in smaller sets to avoid overcrowding.
03 -
Store finished cookies in the fridge for freshness.