Gingerbread isn't just for houses! It also makes a sweet, spiced base for rich milk chocolate frosting — which you can use to make these minimalist snowflake shapes.
Upgrade this holiday classic, full of ginger, cinnamon, and nutmeg, by sandwiching with decadent milk chocolate frosting.
YIELDS: 24 servings
COOK TIME: 0 hours 30 mins
TOTAL TIME: 1 hour 0 mins
- For the cookies
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter, at room temp.
- 1/2 c. firmly packed dark brown sugar
- 1 large egg
- 1/4 c. molasses
- 1 1/2 tsp. pure vanilla extract
- Royal icing, for decorating
- Sanding sugar and white pearl dragees, for decorating
For the frosting
- 1/2 c. (1 stick) unsalted butter, at room temp
- 1/3 c. confectioners' sugar
- 4 oz. milk chocolate, melted and cooled to room temp
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
- Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, molasses and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).
- Divide the dough in portions and roll each between 2 sheets parchment paper to 1/8 in. thick. Refrigerate until firm, at least 30 minutes or wrap and refrigerate for up to 1 week.
- Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 3-inch hexagon cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps.
- Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.
- Meanwhile, make chocolate frosting: Using an electric mixer, beat butter, sugar, and pinch salt on medium until light and fluffy. Reduce speed to low and add melted chocolate, beating to combine.
- Decorate half of the ginger cookies with royal icing, sanding sugar, and dragees, as desired. Spread chocolate frosting on remaining cookie halves and sandwich with decorated halves.