Usually I know exactly what I want to bake each week. I have a huge archives of saved recipes that I sift through and decide what to make. I rarely walk into the supermarket without a game plan and a shopping list in hand. But these cookies? Well, they were a last minute addition to my Christmas baking list. I was walking around Roche Brothers last week and came across a box of Gingerbread pudding mix. After making my Mint Chip Chocolate Pudding Cookies a few weeks ago, I have been eager to try another pudding cookie recipe. And what is more appropriate for the holiday season than Gingerbread Pudding Cookies?
I cannot tell you how soft and chewy the pudding mix makes these cookies. And the best part? They stay soft for days and days. The gingerbread flavor in these cookies is present but not overwhelming. They are a great last minute addition to anyone's holiday party or gathering. I plan on bringing my leftover cookies to a Christmas Eve party tomorrow night. Well, I will bring them assuming that they are still around tomorrow.
I hope you all have a wonderful Christmas Eve!
Recipe from Inside Brucrew Life
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 tsp vanilla
1/4 cup milk
2 eggs
1 box instant gingerbread pudding mix
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all-purpose flour
3/4 cup cinnamon chips
3/4 cup white chocolate chips
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a stand mixer, beat together the butter and sugars until light and creamy. Add the eggs one at a time and mix until combined. Add the vanilla and milk. Mix until fully incorporated. In a large bowl, whisk together the flour, baking soda, salt and gingerbread pudding mix. With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until fully incorporated. Turn off the mixer. Add the cinnamon chips and white chocolate chips. Mix with a spatula until combined.
With a medium sized ice cream scoop, scoop cookie dough onto the prepared baking sheet. Bake cookies for 9-10 minutes or until golden brown around the edges. Allow cookies to cool on baking sheet for a few minutes. Transfer cookies to a cooling rack to cool completely.
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