Tuesday, November 4, 2014

12 days of baking || ginger whoopie pies with cream cheese icing

becky zimmer is my hero. strong beyond words (she once sat for something like 14 hours straight being tattooed), she is so brave (she works as a probation officer, and previous to that, worked in a young offenders correction facility. enough said.) she effortlessly juggles work, motherhood, marriage, friendship, the most beautiful home, looking immaculate ALL the damn time, and - she still found time (somehow?) to share this incredible cookie recipe. collective 'sigh' let out by women all over the world. i know.

baking is becky's love language. one of the first times we ever hung out, she sent me home with containers full of turtle brownies, and a variety of no less than three types of cookies. and that has never stopped. i have yet to show up at beckys house for a coffee / visit  / a random hello and NOT had her fill me to the brim with the most delicious baked goods ever made- one of the many reasons we have remained the bestest of friends all these years, i'm sure ;)  so believe me when i say we are in for a serious treat today. like eyes-rolling-back-in-your-head-in-complete-ecstasy-as-you-take-that-first-bite good.


ginger whoopie pies with cream cheese icing
from the kitchen of becky zimmer

:: ingredients ::
GINGER COOKIES
3/4 cups salted butter, room temperature
1/2 cup firmly packed brown sugar
1/2 cup white sugar (+1/2 cup to garnish)
1/4 cup molasses
1/2 tsp vanilla
1 large egg
2 cups all purpose flour
1/4 tsp baking soda
dash of salt
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves

FILLING
1 pkg (8 oz) of cream cheese, softened
1/2 c butter, room temperature
1/2 tsp vanilla
2 1/2 - 3 cups icing sugar

:: directions ::
GINGER COOKIES
using an electric mixer, beat the butter and sugars until light and fluffy (about 3 minutes).
add the molasses, vanilla and egg and beat until incorporated.
in a separate bowl whisk together the flour, baking soda, salt and spices. add to the butter mixture and mix until well combined.
chill batter in a covered container for about 60 minutes or until firm.
 --
preheat oven to 350 degrees F.
line baking sheets with parchment paper or a non-stick silicone baking mat.
once the dough has chilled, roll into 1 inch balls and then roll in white sugar to garnish.
flatten balls slightly using the bottom of a glass (your hand or a fork also works just fine).
bake cookies for 10 -11 minutes (do not over bake, you want a soft, chewy cookie!)
cool completely on a wire rack.

FILLING
using an electric mixer, beat the cream cheese, butter and vanilla together until light and fluffy.
add the icing sugar gradually, beating after each addition until well blended.
 --
place cream cheese filling in a pastry bag and pipe on the flat side of half the cookie (a good ol' knife works just as good).
place remaining cookies on top, and enjoy!

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family photo by paisley photography.

view the rest of the 12 days of baking recipes HERE

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