Wednesday, November 25, 2009

Oh Snap!

Hey all, I thought I would post a nice fall transitioning into Christmas cookie. This is a Ginger Snap but kicked up a notch. These cookies are the perfect combination of soft and chewy cookie with a sweet sugar crunch and creamy center. Be sure to become a follower so you can keep up on all my new posts. Also please leave comments about the things you see or questions you may have. Have a great Thanksgiving!!

Here are a few tips to help your cookies turn out amazing!
Once you make your cooke dough, use a small ice cream scoop to scoop the dough into balls. Then all of your cookies will be about the same shape and size. This makes it easy to match them up in the end when you put the frosting in the middle. Also, I just put the sugar on top of the the cookie so it won't stick to the pan.

Here is how they looked before they were cooked. All about the same shape and size with sanding sugar on top.

Once they have cooled fill them with your favorite cream cheese frosting. These cookies are soft, so it is easier to put filling in the middle with a pastry bag. I used a star tip for some detail, but you can just as easily cut of the end of a ziploc bag. Top them off with another cookie and your ready to eat!
Ginger Snap Cookies!
1 Cup Brown Sugar
3/4 Cup Vegetable Oil
1/4 Cup Molasses
1 Egg
2 Cups Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Allspice
1/2 Cup sugar for decoration (I use sanding sugar, can be found at craft stores)
Preheat oven to 375 degrees. In large bowl combine all ingredients until dough is combined and not really sticky. Scoop dough into balls and dip the tops in the sugar. Place on a greased baking sheet and bake for 5-7 minutes. Edges will look firm and starting to brown. The center will still be soft. Cool on a towel or wire rack. Fill the center with your favorite cream cheese frosting and top with another cookie.

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