Mini Gingerbread Cookies with Peppermint Cream Cheese Frosting
Mini Gingerbread Cookies with Peppermint Cream Cheese Frosting is a hor d'oeuvre that serves 70. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 86 calories. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 621 person have made this recipe and would make it again. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of buttermilk, sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by In Katrinas Kitchen. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. If you like this recipe, take a look at these similar recipes: Peppermint Sugar Cookies with Cream Cheese Frosting, Gingerbread Cake with Cream Cheese Frosting, and Gingerbread Cake with Cream Cheese Frosting.
Servings: 70
Ingredients:
1 1/4 teaspoons baking soda
2/3 cup brown sugar, packed
1 stick (1/2 cup) of softened butter
1 cup buttermilk
1 8-ounce package of softened cream cheese
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup molasses
box of candy canes or bag of peppermint candies
1 teaspoon salt
3 cups confectioner's sugar
1 teaspoon vanilla extract
2 teaspoons of vanilla extract
Equipment:
baking paper
hand mixer
whisk
bowl
oven
cutting board
rolling pin
kitchen towels
Cooking instruction summary:
For the cookies:Preheat oven to 350° F.Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar.Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed.Add the dry mixture and the buttermilk alternatively to blend well.Drop by teaspoonfuls on the baking trays, about 2 inches apart. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the refrigerator while baking trays. Let cool completely. For the frosting:Unwrap candy canes or candies and place in a zip-top bag. Over a cutting board or dish towel, crush the candy with a mallet, rolling pin or hammer. Set aside.With a hand mixer or in a standing mixer fitted with a wire whip, blend together the butter, cream cheese, confectioner's sugar and vanilla extract.
Step by step:
1. For the cookies:Preheat oven to 350° F.Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar.
2. Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed.
3. Add the dry mixture and the buttermilk alternatively to blend well.Drop by teaspoonfuls on the baking trays, about 2 inches apart.
4. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the refrigerator while baking trays.
5. Let cool completely. For the frosting:Unwrap candy canes or candies and place in a zip-top bag. Over a cutting board or dish towel, crush the candy with a mallet, rolling pin or hammer. Set aside.With a hand mixer or in a standing mixer fitted with a wire whip, blend together the butter, cream cheese, confectioner's sugar and vanilla extract.
Nutrition Information:
covered percent of daily need
