Gingerbread Peppermint Cookies by Nkechi Ahaiwe

Gear up for winter baking with these irresistible Gingerbread Peppermint Cookies made by Nkechi Ahaiwe

Ingredients

Cookies

• 3 1/2  cups all-purpose flour
• 1 1/2 sticks unsalted butter 
• 1/2 cup dark brown sugar
• 1/2 cup molasses
• 2 tablespoons canola oil
• 1 tablespoon ground cinnamon
• 1 large egg + 1 Yolk
• 1 teaspoon @Amoretti Peppermint Extract Water Soluble
• 1 tablespoon ground ginger
• 1/2 tsp. salt
• 1/2 tsp. baking soda

Vanilla Cream Cheese Frosting

• 8 oz. full fat cream cheese, room temp
• 6 tbsp. unsalted butter, room temp
• 4 cup Powdered sugar
• 1 tbsp vanilla extract
• Pinch of salt
• Orange and Brown Food Coloring or Gel 

Directions

Brown Butter

1. Place butter in small saucepan over medium-low heat. 
2. Using a rubber spatula to mix and melt completely. Butter will begin to boil.
3. Continue to gently mix and cook until butter turns golden brown. Now brown bits will start form on bottom of pan, so don’t worry. It is apart of the process.
4. Once it has a rich golden brown look, remove from heat. Then pour it into a heat proof bowl.
5. Using the rubber spatula, make sure to scrape out all little black bits from the saucepan.
6. Set on a counter top and let brown butter cool for 15 minutes or so before using or storing it.

Cookie Dough

1. When butter has cooled down, place in stand mixer and add dark brown sugar. Beat until combined. 
2. Add molasses, canola oil, egg + yolk and @Amoretti Peppermint Extract Water Soluble. Beat until combined.
3. Slowly add flour, cinnamon, ginger, salt and baking soda. Mix until dough forms.
4. Place half of dough in between two large pieces of parchment paper. Use rolling pin to roll dough out to a round 1/4 inch in sheet.
5. Use Acorn and Leaf cookie cutters to cut shapes. Then carefully use a spatula to move the shapes to a different baking sheet.
6. Stick in the freezer for about 10 minutes.
7. Preheat oven to 350 degree Fahrenheit. When oven is preheated, remove baking sheet from freezer and place into the oven.
8. Bake for 5-6 minutes and remove from oven. Let cool completely on baking sheet before frosting.

Vanilla Cream Cheese Frosting

1. Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth.
2. Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes.
3. Scrape down sides of bowl, then beat in vanilla extract.
4. Divide the frosting into two bowls. Add each food coloring to separate bowls. Add in a few drops until the desire color.
5. Fill your piping bag and up the tip and decorate your cookies with a horizontal swirl motion. Enjoy.