Soft & Chewy Gingerbread Cookies

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SOFT + CHEWY GINGERBREAD COOKIES

Prep Time: 15 minutes
Chill Time: 2–3 hours
Cook Time: 9–11 minutes
Yield: About 24 cookies
Category: Cookies

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened

• 1 cup white sugar

• 1 egg

• 1 tablespoon orange juice

• 1/4 cup molasses

For Rolling

• 1/4 cup sugar

Instructions

1. Mix the dry ingredients:
   In a medium bowl, whisk or sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. Cream butter & sugar:
   In a large bowl, cream the softened butter with 1 cup of sugar until light and fluffy.

3. Add the wet ingredients:
   Beat in the egg until fully incorporated.
   Add the orange juice and molasses and mix until combined.

4. Combine wet & dry:
   Add the dry ingredients in small batches, mixing until just combined. Do not overmix.

5. Chill the dough:
   Refrigerate for 2–3 hours.
   (If short on time, freeze for at least 30 minutes.)

6. Prep the oven:
   Preheat your oven to 350°F (175°C).

7. Shape the cookies:
   Scoop dough into balls about 2 tablespoons each.
   Roll each ball in the 1/4 cup sugar.
   Lightly flatten the tops so they’re about 1/2-3/4 inch thick.

8. Bake:
   Bake for 9–11 minutes, until the edges are set but the centers are still soft.

9. Cool:
   Let cookies cool on the baking sheet for a few minutes, then move to a wire rack. Store in fridge 3-5 days or freeze and enjoy whenever.

10. ENJOY!!

OREO + PEPPERMINT OREO TRUFFLES

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A couple of weeks ago I hosted a holiday baking exchange with a few friends and I made these delicious oreo truffles! (I'm embarrassed to say that ALL of the treats we made and received are now gone...#sugaraddict)

To add some variety, I made two batches. The first batch was covered with milk chocolate and oreo crumbs and the second batch had peppermint filling inside covered with white chocolate and crushed candy cane! They were both sooo good but my preference was chocolate all the way.

They didn't take crazy long but melting chocolate and dipping the truffles does take some time! Thankfully I had James to help me with that task!

Bring these to share at a holiday party and everyone will just love you.

OREO TRUFFLES

*Makes about three dozen truffles

Ingredients:

• 40 oreos
• 1lb (453 grams) of good chocolate. I used Bernard Callebaut from Thriftys in the baking aisle.
  If you're doing both flavours and don't want to double to recipe, purchase 1/2 pound of white and 1/2 pound of milk chocolate.
• 1 package of cream cheese, softened
• Peppermint extract
• Crushed Candy Cane

Directions:

1. Line two cookie sheets with wax paper and set aside.
2. Crush 36 of the 40 oreos in a food processor OR in a freezer size ziploc bag until the oreos are fine crumbs.
3. In an upright mixer (or by a large mixing bowl) mix crushed oreos and cream cheese until completely mixed. If you're making the peppermint version add 1.5tsp in at this point and mix in.
4. Scoop about 1tbsp out and roll into a ball then place on cookie sheet.
5. Place truffles in the freezer for about 15 minutes
6. Crush remaining 4 oreos or candy cane aka whatever you want the topping to be.
7. Melt chocolate. I don't have a double broiler so I melted in the microwave and they turned out great.
8. Dip truffle in melted chocolate then place on baking sheet. Immediately sprinkle topping on truffle.
9. Place in the fridge until ready to eat!
10. Enjoy!!

Happy baking!

XO,
laura