Soft & Chewy Gingerbread Molasses Cookies

• Vegetarian

• Produce

  • 4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 Sprinkles
  • 1 tbsp Vanilla
  • 1 cup White sugar

• Nuts & Seeds

  • 1 Almond bark, white

• Dairy

  • 1 1/2 cups Butter

Found on thedomesticrebel.com

Description

Ingredients

• FOR CAKE:
• ½ cup (1 stick) butter, softened
• ½ cup brown sugar
• 2 eggs
• ½ cup molasses
• 2 tsp vanilla extract
• 1 & ½ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ½ tsp baking soda
• ½ tsp salt
• ½ cup milk
• FOR CHAI WHIPPED CREAM:
• 2 cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• Pinch ground cloves
• 1 & ½ cups (3 sticks) butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 Tbsp vanilla
• ½ cup molasses (not blackstrap)
• 4 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 2 tsp baking soda
• 4 & ½ cups all-purpose flour
• White almond bark, for dipping (optional)
• Sprinkles, optional
• ½ cup butter, softened
• 1 cup brown sugar
• 2 eggs
• ⅓ cup Greek yogurt (I used plain, but vanilla works!)
• 2 cups mashed bananas
• 1 tsp vanilla extract
• ¼ cup molasses
• 3-4 tsp ground ginger (depending on how spicy you want it)
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• Pinch salt
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1 (3.4 oz) box INSTANT dry vanilla pudding mix
• FOR ICING:
• 2 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 tsp vanilla extract
• 1 Tbsp heavy cream
• 1 cup powdered sugar
• ½ cup butter, room temperature
• ½ cup dark brown sugar
• ¼ cup molasses
• 1 Tbsp milk
• 1 tsp vanilla extract
• 2 tsp Gourmet Garden Ginger Stir-In Paste
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• Pinch salt
• 1 & ½ cups all-purpose flour
• 1 pkg Vanilla CandiQuik or white chocolate candy coating
• Approx. 5 Tbsp Gourmet Garden Lightly Dried Ginger, for garnish

Directions

• Preheat oven to 350 degrees F. Lightly grease a 9 springform pan with cooking spray; place a parchment round in the bottom of the pan and spray the parchment. Set aside.
• Cream together the butter and brown sugar in the bowl of an electric mixer until creamy, about 1 minute. Beat in the eggs, one at a time, beating well after each addition, followed by the molasses and vanilla.
• In a medium bowl, whisk together the flour, spices, baking soda, and salt. Add half of the dry ingredients to the bowl, mixing well. Stream in half of the milk, mixing well to blend in. Add in the remaining dry ingredients, beating well, followed by the rest of the milk, beating to combine.
• Spread the batter in the prepared pan and bake for 27-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• To make the chai whipped cream, beat the heavy whipping cream and powdered sugar together on HIGH speed for about 5 minutes or until stiff peaks form. Add in the cinnamon, cardamom, ginger, and cloves and beat until incorporated.
• Serve the cake with the chai whipped cream on top!
• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
• In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
• Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2 apart on the baking sheets. Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
• Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.
• Preheat oven to 350 degrees F. Liberally grease a 9 loaf pan with cooking spray. I recommend using a metal or disposable loaf pan as I find glass ones usually cook at different times. If you only have glass, thats okay, but your bread may take less time. Place the pan on a baking sheet and set aside.
• In a large bowl, mix together the softened butter and brown sugar with a spatula until combined. Mix in the eggs and yogurt, mixing well. Add in the banana, vanilla and molasses until blended. Mix in the spices, flour, baking soda, and salt until a thick but lumpy batter forms. Fold in the pudding mix (just the dry mix). Batter should be lumpy and do NOT overmix the batter, which leads to tough bread. Just make sure its just about combined.
• Pour the batter into the baking pan and smooth out the top. Bake uncovered for about 40 minutes, then tent the pan with foil and bake for another 25-35 minutes, checking at the 25 minute mark and adding time if needed. Bread will be done when a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• To make the frosting: in a medium bowl, beat together the cream cheese, butter and vanilla extract until smooth. Beat in the heavy cream to combine, then the powdered sugar until a soft, thick icing forms.
• Spread the icing on top of the bread and let set, about 10 minutes, before cutting into slices.
• Line a miniature muffin pan with approx. 30 miniature paper liners. Set aside. Meanwhile, melt HALF of the white chocolate coating according to package directions or until smooth and melted.
• Drop heaping teaspoons or so of melted white chocolate into the bottom of each muffin liner. Using the spoon, gently brush the white chocolate along the sides of the muffin cup about halfway. Allow the chocolate to set.
• To make your cookie dough: in the bowl of a stand mixer, beat together butter, brown sugar and molasses until combined. Beat in vanilla, milk and ginger paste. Lastly, beat in the spices and flour until a soft dough has formed.
• Roll scant teaspoon-sized balls of dough with your fingers and place them, slightly flattened, into the white chocolate cups. Once the cups are filled with all of the cookie dough, melt the remaining white chocolate. Drop heaping Tablespoons of white chocolate on top of each cookie dough ball, ensuring the balls are covered completely by the white chocolate on the top and sides. Sprinkle the tops of the cups with the dried ginger, and allow to set before serving.