Chewy Gingerbread Snowman Cookies
Yummy Gingerbread Cookies
Soft and chewy gingerbread cookies are the warm hug your taste buds have been eagerly waiting for! With their perfect combination of rich molasses, tantalizing spices, and just a hint of sweetness, each delightful bite is like a mini celebration of all things cozy, festive, and wonderfully nostalgic. These cookies are not just a tasty treat; they conjure up delightful memories of holiday cheer, laughter, and the captivatingly spicy aroma that wafts through your kitchen, embracing everyone in a warm embrace. So, get ready to make every single day a gingerbread day, filled with joy and deliciousness!
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
So Yummy
There’s something undeniably magical about gingerbread cookies during the Christmas season. Picture this: a cozy kitchen, the aroma of warm spices dancing through the air, and a tray of golden-brown cookies just waiting to be decorated.
Gingerbread cookies are the ultimate festive treat, full of charm and character. Whether you’re crafting classic gingerbread men, whimsical gingerbread houses, or delightful ornaments for the tree, each bite carries the perfect blend of sweet and spicy — just like a winter wonderland.
And let’s not forget the best part — sharing the festive love! A batch of these cookies makes the perfect gift, packaged up with a big bow and a sprinkle of holiday cheer. So gather your ingredients, turn up the holiday tunes, and let’s make these gingerbread cookies the highlight of your Christmas spirit! 🍪✨
Chewy Gingerbread Snowman Cookies
Ingredients
- ¾ cup of unsalted butter (softened at room temperature)
- ¾ cup dark brown sugar
- ⅓ cup molasses
- 1 egg (room temperature)
- 2 tsp vanilla extract
- 2 ⅓ cups of all purpose flour
- 1/4 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ¼ teaspoon ground nutmeg
- ½ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- White food coloring.
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment mix the butter and brown sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the molasses and vanilla extract, mix until just combined.
- Add the egg and mix until just combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Then incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part: before the cookies cool make a snowman indent in the cookie. I use the back of a rounded ½ tbsp and tsp measuring spoon. Carefully indent the center of the cookie to make a snowman without pressing down too hard so they don’t break in half— if a couple do it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave, in 30-second intervals warm the mixture, mixing each interval with a spatula. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the white food coloring — we need to put the white coloring because white chocolate melts with a yellow tint.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the snowman indent to fill. The ganache should be nice and creamy, so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm, it will be very messy and allow it to cool a little longer. If the ganache is thick and not settling into the indent, slightly re-warm the ganache and place into a fresh piping bag.
- Decorate your snowman! You can really be creative here. I use orange sprinkles for the nose and royal icing for the scarf, buttons, face, and arms.
- Finally, enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Piping bags
Notes
- Make sure to underbake the cookies so they’re nice and gooey.
- These cookies can easily become gooey gingerbread cookies! Just skip the ganache and roll the raw cookies in sugar before baking.