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Harvest Ginger Cookies Stack

Ellen’s Harvest Ginger Cookies

Recipe by Family Tree Foodie (Adapted from Ellen Walker Lonergan)

Soft and pillowy, these cake-like ginger cookies combine warm holiday spices, a silky sweet orange cream cheese frosting and a vibrant, tangy cranberry curd. Together, they create a delicious and beautiful bite that is perfect for the holidays.

Ingredients

COOKIES

  • 1/2 cup or 115 grams of unsalted softened butter
  • 1 cup or 200 grams of granulated sugar
  • 1 large egg (room temperature)
  • 4.5 cups or 560 grams of all purpose flour
  • 1 cup or 320 grams of molasses
  • 3/4 teaspoon ground cloves
  • 2 teaspoons powdered ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 cup or 240 grams of boiling water
  • 2 teaspoons baking soda

FROSTING

  • 1/2 cup or 115 grams of unsalted butter softened
  • 1 package or 250 grams of cream cheese softened
  • 1 teaspoon vanilla
  • 4.5 cups sifted powdered sugar
  • 1.5 teaspoons of orange zest

CRANBERRY CURD

Instructions

COOKIES 

  1. Cream softened butter and sugar in a standing mixer for about one minute on medium speed.
  2. Add egg and cream mix for another 30 seconds until fully incorporated and creamy.
  3. Add molasses and mix for about 20 seconds to incorporate.
  4. Add baking soda to boiling water. It will “fizzle” and dissolve. Add to the mixture and beat for another 10 seconds.
  5. Add dry ingredients (flour, cinnamon, ginger, nutmeg, salt, cloves) and stir on the lowest setting until the batter is cohesive. It will be pretty loose, almost like a thick cake batter.
  6. Put the dough in the refrigerator at least an hour to set in a bit before baking. It will still be a soft dough.
  7. Use a pastry bag or small cookie scooper to make a small circles of dough on parchment paper or a silicone mat. I like to use one that has circle marks as a shortcut to ensure consistently-sized cookies.
  8. Bake at a 350° oven for 10-12 minutes. Check them at 10 minutes. The cookies are supposed to be soft. Set them aside to cool and remove and place them on a metal grate to cool.

FROSTING 

  1. Cream softened butter and cream cheese in a standing mixer fitted with a paddle attachment on medium high speed for about one minute.
  2. Add vanilla extract, salt and orange zest and mix for another 30 seconds until incorporated.
  3. Add sifted powdered sugar in three steps mixing each time and using a rubber spatula to scrape the bottom and sides of the bowl. Set aside.

CRANBERRY CURD 

See link for this recipe.

SUGGESTED ASSEMBLY

  1. Once cookies are cooled, flip a cookie upside down so the round top is on the bottom. Use a pastry bag to pipe frosting in a circle on the cookie, leaving room in the center for a dollop of cranberry curd. You can use a small knife to spread if the frosting on if you prefer.
  2. Using a piping bag or small spoon, add some Merry Cranberry Citrus Curd to the center of the cookie (inside the frosting ring.)
  3. I like to add some crushed candied pecans and finely diced candied ginger inside for a textural and flavor enhancement.
  4. Place another cookie on top with the rounded side being on top and optionally sprinkle more pecans and candied ginger along the visible frosting edges of the sandwich cookie.

Notes

**You can optionally substituted homemade or good quality cranberry sauce for the cranberry curd. You can puree it to make it smooth or even try using a dollop of a more rustic cranberry sauce.

These are best eaten fresh but can be stored in the refrigerator for up to two days. I have also vacuum sealed the ginger cookies and frozen them and added the fillings fresh before serving.

Find it online: https://familytreefoodie.com/recipe-card/ellens-harvest-ginger-cookies/

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