Jack-O'-Lantern Gingersnap Cookies
Prep Time: 35 minutes
Total Time: 55 minutes
Servings: 28
Make cute cookies for your family or friends for a Halloween treat. Yum!
Total Time: 55 minutes
Servings: 28
Make cute cookies for your family or friends for a Halloween treat. Yum!
Ingredients:
1 1/2 cups butter, softened
1 1/4 cups light brown sugar, packed
1 tablespoon vanilla
2 eggs, at room temperature
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon nutmeg
¼ cup dark molasses
1/2 teaspoon salt
12 ounces dark chocolate, melted
For the Cinnamon Sugar Dust:
2 tablespoons butter
3 tablespoons cinnamon sugar
1 1/2 cups butter, softened
1 1/4 cups light brown sugar, packed
1 tablespoon vanilla
2 eggs, at room temperature
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon nutmeg
¼ cup dark molasses
1/2 teaspoon salt
12 ounces dark chocolate, melted
For the Cinnamon Sugar Dust:
2 tablespoons butter
3 tablespoons cinnamon sugar
Directions:
In a bowl, mix butter, sugar and vanilla until light and fluffy, for 3 to 5 minutes.
Add eggs, one at a time and mix until evenly combined.
Add flour, baking soda, cinnamon, ginger, nutmeg and salt, beat until combined and the dough forms a ball.
Generously flour your work surface, then divide the dough in half and flatten each half into a disk.
Roll out the dough to 1/4" thickness and make sure you're using enough flour or your dough will stick.
Cut out the cookies using your pumpkin cookie cutter, then carefully transfer them to a parchment lined baking sheet.
Cut eyes and a mouth in only half of your cookies using a pairing knife or cookie cutter. (Half will have eyes and mouths)
Cover the baking sheet and place the sheet in the freezer, freeze until firm, for15 to 20 minutes.
Roll out the leftover scraps then repeat with the remaining disk of dough.
Preheat your oven to 350, then bake the cookies on the middle rack for 8 to12 minutes (for soft cookies) .
Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
Add butter to medium pot, then allow it to slightly brown until it smells toasted, for 2 to 3 minutes.
Stir often, then remove from the heat and let cool 5 minutes.
To assemble, spread the melted milk chocolate over the half of the cookies with no face.
Brush the butter over the tops of the cookies and then sprinkle the cookie tops with cinnamon sugar.
Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere.
Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.
If you don't have a pumpkin cookie cutter, just simpley cut out 3" circles and use a sharp pairing knife to make the eyes and mouth. Enjoy!
In a bowl, mix butter, sugar and vanilla until light and fluffy, for 3 to 5 minutes.
Add eggs, one at a time and mix until evenly combined.
Add flour, baking soda, cinnamon, ginger, nutmeg and salt, beat until combined and the dough forms a ball.
Generously flour your work surface, then divide the dough in half and flatten each half into a disk.
Roll out the dough to 1/4" thickness and make sure you're using enough flour or your dough will stick.
Cut out the cookies using your pumpkin cookie cutter, then carefully transfer them to a parchment lined baking sheet.
Cut eyes and a mouth in only half of your cookies using a pairing knife or cookie cutter. (Half will have eyes and mouths)
Cover the baking sheet and place the sheet in the freezer, freeze until firm, for15 to 20 minutes.
Roll out the leftover scraps then repeat with the remaining disk of dough.
Preheat your oven to 350, then bake the cookies on the middle rack for 8 to12 minutes (for soft cookies) .
Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
Add butter to medium pot, then allow it to slightly brown until it smells toasted, for 2 to 3 minutes.
Stir often, then remove from the heat and let cool 5 minutes.
To assemble, spread the melted milk chocolate over the half of the cookies with no face.
Brush the butter over the tops of the cookies and then sprinkle the cookie tops with cinnamon sugar.
Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere.
Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.
If you don't have a pumpkin cookie cutter, just simpley cut out 3" circles and use a sharp pairing knife to make the eyes and mouth. Enjoy!
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