Festive Foodie: Gingerbread Snaps with Cream Cheese Filling

Good Morning and Happy Wednesday, everyone!

I’m in a lovely mood. Not only did I take today off from work to prepare for tonight’s Boston Music Awards (and got to sleep in a little later than usual in the process,) but last night I had the most fun taking ugly Christmas sweater photos with my favorite person in the world for my 2019 holiday cards- and somehow my little town successfully managed to dodge an impending overnight snowstorm- getting by with only a little bit of rain in the early morning hours today!

So while I sit here, sipping a coffee and planning on doing some errands and Christmas shopping this morning and early afternoon before it’s time to make my way into Boston- I thought I’d share a baking endeavor I undertook earlier this week when a craving for gingerbread hit me.

Despite not being 95 years old, I actually love ginger snap cookies- and I knew of a way to make them a bit more festive for this time of year.

WHAT YOU’LL NEED:

FOR THE COOKIES:

  • 2⅓ cups all-purpose flour
  • 2 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 ½ teaspoon of vanilla extract
  • ¼ cup molasses

CREAM CHEESE FROSTING:

  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2-3 cups powdered sugar

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl sift together the flour, ginger, cinnamon, baking soda and salt.
  3. In a large bowl beat together the butter and sugar until fluffy. Beat in the egg, vanilla and molasses.
  4. With the mixer on low speed, beat in the flour mixture about ½ at a time.
  5. Form the dough into balls about 2 tablespoons in size. Place 2 inches apart on prepared baking sheets. Press the dough balls flat to increase crispiness.
  6. Bake for 8-10 minutes, or until the tops are set.
  7. In a large bowl beat the butter and cream cheese together using an electric mixer.
  8. With the mixer on low speed, beat in the powdered sugar about ½ – 1 cup at a time until you’ve mixed in 2 cups.
  9. Beat in the cream 1 tablespoon at a time, alternating with a little extra powdered sugar until the desired sweetness and consistency.
  10. Frost the cooled cookies using a flat knife and apply another flattened cookie on top to form the sandwich shape.

From there, I usually stick the completed cookies in the refrigerator for an hour or so to harden up the cream cheese and make them prime for dunking in cocoa- but you can indulge however you’d like!

I’m off to get some errands done and make myself look presentable for tonight- but I’ll be back on Friday morning with more festive content as the holidays creep closer and closer!

Wish Indie617 luck for the BMAs- and enjoy your “Hump Day,” everybody!

xx

– Ashley –

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