OMG is the only way I can describe these cookies... I thought I would treat my husband to a batch of his favorite cookies. He has been working so hard these days and he took time off to help me out yesterday for the Art Wine and Chocolate Festival that I participated in. He did all of the unloading and reloading and you all know what a chore that is. I also had some help from a friend, but I was not able to treat her to cookies just yet. But I will...
Anyway, these cookies turned out soooo dang good I decided to share it with you. I also had made this frosting earlier in the week for the class I work in and added that to the cookies...OMG..they are sooo good. I didnt do a step by step tutorial but its easy enough to follow...
ENJOY!!!
Ginger Snaps My OMG Way Cookies
1 cup butter
2 cups sugar
1 egg
½ cups packed brown sugar
2 tbsp. fresh pureed ginger (in the refrigerated vegetable
section at Raley’s) you could use finely chopped dried ginger or freshly grated
ginger as a substitute.
2 tbsp. pumpkin spice schnapps
(optional)
1 tsp. almond extract
3 ½ cups white flour
1 tbsp. baking powder
1 tsp. salt
¼ cup molasses
1 tsp. nutmeg
¼ tsp. pumpkin pie spice
Preheat oven to 350 degrees
Soften butter by whipping with your mixer. Once the butter is nice and fluffy, add
sugar, egg, molasses, pureed ginger and brown sugar. Mix well.
Then add almond extra and pumpkin spice schnapps. In a medium bowl, add the dry ingredients and
mix well with a hand whisk. Add dry
mixture to wet mixture one cup at a time. Use a large cookie scooper and put
dough balls about 1 ½ inches apart. I
put 12 on a large cookie sheet. Bake 10
minutes. Let cool at least 3 minutes
before removing from the cookie sheet or they may fall apart if take off too
soon.
NOTE: My recipes are all made from scratch;
I do my best to calculate the exact measurements. Add your own spices to bump up the flavor to
your taste!
Makes approximately 3 dozen
For that added extra wow power, I made this awesome
frosting.
Maple Brown
Sugar My OMG Way Frosting
1 cup softened butter
¼ cup Maple Syrup (I used Mrs. Butterworth’s)
1 cup unpacked Brown Sugar
5-6 cups powdered sugar
¼ cup Whipping Cream
1 tsp salt
Whipping cream as needed
Works best with a Kitchen Aid mixer
In a small pan, melt brown sugar with whipping cream on low
heat. Bring to a slight boil then
quickly remove from the stove and pour into a large bowl. I have a kitchen aid mixer and it works great
for this frosting. I use a plastic
paddle which scrapes the sides really well.
Put on high speed and cool down the mixture. Add syrup and a small amount of whipping
cream and whip some more. The mixture
may stick to the sides of the bowl, don’t worry, you can scrap it off with a
scrapper. Once the mixture is cooled all of the way, you can start adding the
powdered sugar 1 cup at a time.
NOTE: My recipes are all made from scratch;
I do my best to calculate the exact measurements. You may need to add more powdered sugar,
cream or maple syrup. You can substitute
syrup with maple flavoring, but the syrup gives the frosting a nice creamy
texture.
By Christina Miles 2013
