Double Ginger Ginger Snaps with Cream Cheese Icing

Guys, where have I been?

It has been way too long since I shared a delectable treat with you. I have a really great excuse for this absence. In January of this year I started a year-long program called Women in Leadership. The program is put together by Coro Pittsburgh, a local civic engagement organization. I started the first half of the year working on my personal leadership development and reflection. I went in to this not sure if I was much of a leader but I quickly realized that leadership looks different to everyone. The second half of the year we were tasked with developing a project that would positively impact the lives of women living in Southwest PA. After a lot of thought and discussion we decided to focus on women entrepreneurs. We launched Invest in Her Pittsburgh, an all-female pitch competition. Happens to also be the only all-female pitch competition in Pittsburgh.

In case you don’t know, it is actually a pretty detailed process putting together a pitch competition; especially when you are trying to recruit applicants while at the same time raise the prize money you hope to give away (talk about pressure). It has been an amazing 6 months working on this project and the actual pitch event is taking place this Tuesday (EEK!). If you want to know more about Invest in Her please check out the website (linked above) or send me a message through the contact form. I love talking about the project and where we are looking to take it in the future.

So, now you know what I have been up to! There is even more exciting news to share…these  ginger snaps are award-winning. That’s right, I am sharing a recipe that has received the accolades of well-known bakers and cookie lovers. Before Thanksgiving I participated in a cookie swap hosted by Good Food Pittsburgh. If you participated in the swap you had a chance to enter the judging competition. The Grand Prize winner would have their cookies replicated and sold in Prantl’s bakery, yes the same bakery that makes “The Greatest Cake America has Ever Made“.  So, I mean, no biggie!

I decided to make these gingersnaps but add a few special ingredients. I was completely surprised to hear my name called for the grand prize.  The owner of Prantl’s ate my cookie and he liked it, he liked it!!! This was way better than that time I got 4th place in a chili cook-off but Spike from Top Chef was there and he told me he liked the way I worked my meat…ok, he probably didn’t say it that way but that is how I choose to remember it. Guys, I might be on to something with this whole food thing teehee.

Now that my cookies are world (ahem, family and friend) famous I might have to start my own bakery. If you are a Pittsburgh native stay tuned to hear when the cookies are going to be in Prantl’s bakeries.

Double Ginger Ginger Snap with Cream Cheese Icing

December 7, 2015

by hautepepper

Category Recipes

The trick to these cookies is making sure to bake them long enough that they begin to firm up but that they don't get hard. Baking position and timing is extremely critical to achieving a chewy texture.

Persons

2

Notes

Cookie recipe adapted from Elinor Klivans "Spicy Ginger Snap" recipe.

Ingredients

• 2 Cups All-Purpose Flour
• 1 Tsp. Baking Soda
• 1/4 Tsp. Salt
• 3/4 Tsp. Cinnamon
• 1 1/2 Tsp. Ground Ginger
• 1/2 Tsp. Ground Cloves
• 3/4 Cup Unsalted Butter at Room Temp
• 1 Cup Sugar + 1/4 Cup for Coating
• 1 Egg
• 1/4 Cup Molasses
• 1/4 Cup Diced Crystalized Ginger

Cream Cheese Icing

• 4 Oz. Cream Cheese or Neufchatel Cheese at Room Temp
• 1/2 Cup Confectioner Sugar
• 3 Tbsp. Milk (more might be needed)
• 1/2 Tsp. Cinnamon
• 1/4 Tsp. Ground Ginger

Instructions

1. Preheat oven to 325 and position rack in the middle of the oven. Line cookie sheets with parchment paper or silpat mats.
2. In a large bowl sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside until ready to be used.
3. In a mixing bowl combine butter and sugar. Beat on medium speed until combined. Add egg and molasses to the butter and mix on low speed until combined. Add dry ingredients to the wet ingredients in 3 separate batches. Mix on low speed to incorporate after each addition. Scrape the sides of the bowl in between mixing. After the 3 addition add the crystalize ginger and mix until everything is combined.
4. Place 1/4 cup in a small bowl. Scoop out cookies by the teaspoonful. Using your hands, gently roll the cookie dough to form a ball. Gently roll the ball in the sugar to coat. Place cookies on the cookie sheet, at least 1-2 inches apart.
5. Bake cookies at 325 for 15 minutes or until the edges start to firm. Remove cookies from the oven and allow to cool on the sheet for 1-2 minutes before placing on a wire cooling rack. Once cooled, place cookies on a cookie sheet covered in wax paper or foil. Drizzle cream cheese on cookies and allow to cool until icing has hardened.

Instructions for Icing

1. Combine cream cheese, confectioner sugar, milk, and spices in a small bowl. Check the consistency of the icing to see that it is not too thick. If more milk is needed add it 1 tsp. at a time. Icing should be thin enough to slowly drip off a fork when coated. Once ready place icing in a piping bag or a sandwich bag. If using a sandwich bag, snip one of the corners to create a piping bag.
2. Gently drizzle the icing in an abstract pattern over the cookies.

Tags

Baking,

Cookies,

Entrepreneurs,

Famous,

Ginger,

Holidays,

Leadership,

Pittsburgh,

Prantl's,

Top Chef,

Women

http://www.hautepepperbites.com/2015/12/07/double-ginger-ginger-snap-with-cream-cheese-icing/