Posted on December 20 2016
Two Gingerbread Desserts for your Holiday Parties By Tamu McPherson
Just in time for the big Christmas celebrations this weekend, we’ve tried out two gingerbread recipes for you: a yummy whoopie pie with cream cheese filling and super delicious gingerbread cookies dipped in white chocolate. Both desserts are relatively easy to make, the whoopie pie filling was a little tricky for us amateur bakers, but the result was non-the-less delicious. Great ingredients, happy taste buds. So grab a cup of eggnog (we made that too, stay tuned) and let’s bake.
Gingerbread Whoopie Pies with Cream Cheese Lemon Filling
Recipe by All Recipes
For the gingerbread:
2 cups unbleached all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground all-spice
½ teaspoon fresh ground nutmeg
¾ teaspoon baking soda
½ teaspoon salt
¾ cup light brown sugar, packed
8 tablespoon unsalted butter, melted
¼ cup molasses
3 tablespoons crystallized ginger, chopped fine
1 large egg
¼ cup buttermilk (we made our own, follow the Kitchn’s recipe (http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757)
For the filling:
6 ounces cream cheese, cut into 6-8 pieces, room temperature (we used ricotta cheese, which changed texture of filling)
6 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar, plus extra for garnish (measure, then sift)
zest of 1 lemon
In a medium mixing bowl, whisk together the flour, spices, baking soda, and salt.
In a separate large bowl, combine the brown sugar, melted butter, molasses and crystallized ginger. Whisk until combined. Add the egg and buttermilk and continue to whisk until blended.
Add the flour mixture and fold together using a rubber spatula. Do not over mix.
Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. Using a 1 tablespoon cookie scoop, roll the dough into a ball and place 2 inches apart on the cold baking sheet. Bake until the cookies are puffy, about 11-12 minutes. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire rack to cool.
Repeat with the remaining dough using a cold baking sheet each time.
To prepare the filling, beat together the 6 tablespoons butter with 1 cup of confectioners’ sugar. Once smooth and blended, add the remaining 1 cup of confectioners’ sugar and mix until incorporated. With the mixer running on medium, add the cream cheese one piece at a time then add the vanilla and lemon zest. Pipe onto half the cookies and top with a matching size cookie, bottom side down.
White Chocolate Ginger Cookies
Recipe by Smile Sandwhich
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup unsalted butter, softened
1/2 cup + 3 Tbsp granulated sugar, divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white chocolate chips
3 Tbsp shortening (we used coconut butter)
In a medium bowl, whisk together flour, salt, ginger, cinnamon, cloves, nutmeg, and baking soda until combined. Set aside.
In a separate bowl using a mixer, cream together butter, 1/2 cup sugar, and brown sugar. Mix in egg, molasses, and vanilla extract.
Mix the dry ingredients into the wet in batches, until just combined. Cover the dough with plastic wrap and chill for 1 hour.
Preheat oven to 350 degrees F. Scoop the dough in table spoon fulls, roll into a ball, and roll in the remaining 3 tablespoons sugar. Place on a parchment-lined baking sheet and flatten the tops slightly.
Bake for 8-10 minutes. Let cool for 5 minutes, then transfer cookies onto a wire rack.
Microwave almond bark and shortening in batches, in 10 second intervals, stirring each time, until melted. Dip each cookie halfway in the almond bark, then return to rack to cool to room temperature.
Also check out our Santa’s Cocoa Whoopie Pies with Orange-flavored Cream post.