Gingerbread fudge cookies
Cinnamon cookies get jazzed up with half a batch of gingerbread fudge baked directly into the dough! The resulting cookie is a soft and chewy gingerbread masterpiece!
Prep Time30 mins
Cook Time11 mins
Chilling time2 hrs
Total Time41 mins
- 2 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- pinch of salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 egg
Gingerbread fudge (full recipe is listed below; you will only need 1/2 a recipe)
- 2 cups white chocolate chips
- 1 14 ounce can sweetened condensed milk
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
First, make the fudge. In a large microwave-safe bowl, melt the white chocolate chips, sweetened condensed milk and molasses. Mix well until the chocolate chips have completely melted. Add the cinnamon, ginger, nutmeg and cloves and mix until everything is well incorporated. Pour into a greased or lined 8"x8" pan and chill for at least 2 hours and up to overnight. The fudge will not completely set (this is expected).
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. See aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Turn the mixer to low and slowly add in the dry ingredients. Add the egg and mix well.
Add in half of the chilled fudge (remember, it will sticky and will not set like regular fudge). Mix well.
Using a medium cookie scoop or spoons, portion out about golf ball sized dough balls and place them on your prepared baking sheet, leaving at least 2 inches in between each piece of dough.
Bake in your preheated oven for 9 minutes. Then rotate the pans, front to back and top to bottom and bake an additional 2 minutes or until the bottoms start to turn golden. The tops may appear to be underdone, and that's OK. The cookies will continue to set as they cool.
Allow the cookies to cool for about 5-10 minutes until transferring to a wire rack to set completely.
Cookies should be stored in an airtight container at room temperature and will keep for several days. They can also be stored in the refrigerator.
Source: An Eva Bakes original