Cookies Recipes

Chewy Gingersnap Cookies with Cream Cheese Icing – #JustGiulia



I’m back just in time for the holidays! Here’s how to bake delicious gingersnaps cookies with cream cheese icing.

Chewy Gingersnap Cookies recipe ingredients.
Yield: 24 cookies

1 1/4 cup unsalted butter at room temperature
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
1/2 tsp salt
4 tsp baking soda
1 Tablespoon ground cinnamon
1 Tablespoon powdered ginger
2 Tablespoons candied ginger chopped
1/3 cup sanding sugar for rolling

Baking Method:

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium-high speed until it is soft and creamy and the color begins to turn pale (use a hand mixer if you wish).

Add the sugar and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl a few times.

Beat in the eggs on medium-high speed one at a time, scraping down the bowl after each addition.

Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
In a separate bowl, combine the flour, baking soda, ground ginger, cinnamon, candied ginger and salt. Whisk these ingredients together to they’re combined and dump the mixture into the bowl of the stand mixer with the butter mixture.

Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You’ll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.

Cover the dough with plastic wrap and chill in the fridge for one hour or overnight.
After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
Remove the dough from the fridge, using a ice-cream scoop portion the cookie dough into individual balls. Be sure to roll each ball in the palm of your hand to ensure they are perfectly round.

Roll each ball in the sanding sugar and place on a parchment-lined baking sheet, be sure to space them out as they tend to spread out when baked.

Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
When you remove the baking sheet from the oven tap the baking sheet on the counter to get that crackle effect.

Let the cookies cool on the baking sheet until they’ve cooled almost completely.

Cream Cheese Icing Recipe: Yield: 2 cups

Ingredients

1 cup cream cheese
1/2 cup unsalted butter
1 cup icing sugar

Method:

In an electric mixer fitted with the paddle attachment cream the butter, cream cheese, and icing sugar on medium-high speed for 5-7 minutes unit the icing is light and fluffy.
Transfer to a bowl and store at room temperature until use.

#baking #cookies #justgiulia

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Original of the video here

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