Day 8: Snowmen Truffle Gingersnaps

Day 8 and a really fun bake for you. This is a really yummy ginger snap cookie, just on its own, but I thought it would be a fun one to make a little more special.

This is also an awesome recipe to use as a gift, you can place all the dry ingredients in a nice mason jar and write out the recipe on a tag and wrap up as a gift. Place the sugar in first and press down, then place all other dry ingredients on top. The tag should say to add the butter and egg, mix well and bake at 170 C for 14 minutes. I have got recipes in a jar like this before as gifts and it is a really fun way to share baking!

If you want to make just the yummy gingersnaps on their own, just skip the steps marked for the truffle toppings!

Hope you enjoy these little snowmen treats!

Snowman Truffle Gingersnaps

This recipe makes 15 snowmen truffles, plus 13 regular cookies (or 28 cookies total). The truffle cookies are 200 calories each, the plain cookies are 119 calories each.

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Ingredients:

Cookies

  • 1 1/4 cup brown sugar (packed)
  • 2 1/4 cups plain flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 3/4 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup butter (melted)
  • 1 LARGE egg (2 medium will work, but the dough will be a bit wet)

Truffle tops

  • 15 white chocolate truffles (or as many as you want to make)
  • 40g dark chocolate
  • 40g white chocolate
  • Orange gel food colouring

Preparation:

Cookies

  1. Preheat the oven to 170 C and prep two lined baking trays.
  2. In a stand mixer or large mixing bowl, combine all dry ingredients.dsc_0011
  3. Add butter and egg and mix until a soft, slightly crumbly dough forms. The dough should hold its shape when squeezed.  dsc_0012
  4. Roll the dough into 1-1.5″ balls and place slightly spaced apart on baking trays. You can press the balls down slightly if you would like.   dsc_0013
  5. Bake for 14 minutes, until golden brown for plain cookies.
  6. For truffle topped cookies, open the oven at five minutes and use a pestle or similar object to make dents in the centres of the cookies.    dsc_0021
  7. Check cookies again at 10 minutes to make sure the dents are still present, and finish baking for the full 14 minutes.
  8. Let cookies cool.
  9. Unwrap the truffles and place on a surface where they can’t roll away. I used a chocolate mould that I have.   dsc_0019
  10. Melt the white chocolate and dark chocolate separately in a double boiler or in the microwave and mix until smooth.
  11. Add a few drops of orange colouring to the white chocolate. Be careful to add this slowly, as too much liquid will cause the chocolate to seize.
  12. Use a toothpick or small lollipop stick to dab an orange nose into the centre of each truffle. If you pull straight up as you remove the stick, it should form a small point.
  13. Use a new toothpick to dab on eyes and mouths.
  14. Let the truffles set in the fridge for about 10-15 minutes.    dsc_0025
  15. Use the extra dark chocolate to place a dab in the dent of each truffle cookie.
  16. Press each truffle (face up) onto a cookie.
  17. Let set for about 30 minutes.

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Now you have some very fun and festive snowman truffle cookies!

Here is a printer friendly version:

Snowman Truffle Gingersnaps

Ingredients:

Cookies

  • 1 1/4 cup brown sugar (packed)
  • 2 1/4 cups plain flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 3/4 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup butter (melted)
  • 1 LARGE egg (2 medium will work, but the dough will be a bit wet)

Truffle tops

  • 15 white chocolate truffles (or as many as you want to make)
  • 40g dark chocolate
  • 40g white chocolate
  • Orange gel food colouring

Preparation:

Cookies

  1. Preheat the oven to 170 C and prep two lined baking trays.
  2. In a stand mixer or large mixing bowl, combine all dry ingredients.
  3. Add butter and egg and mix until a soft, slightly crumbly dough forms. The dough should hold its shape when squeezed.
  4. Roll the dough into 1-1.5″ balls and place slightly spaced apart on baking trays. You can press the balls down slightly if you would like.
  5. Bake for 14 minutes, until golden brown for plain cookies.
  6. For truffle topped cookies, open the oven at five minutes and use a pestle or similar object to make dents in the centres of the cookies.
  7. Check cookies again at 10 minutes to make sure the dents are still present, and finish baking for the full 14 minutes.
  8. Let cookies cool.
  9. Unwrap the truffles and place on a surface where they can’t roll away. I used a chocolate mould that I have.
  10. Melt the white chocolate and dark chocolate separately in a double boiler or in the microwave and mix until smooth.
  11. Add a few drops of orange colouring to the white chocolate. Be careful to add this slowly, as too much liquid will cause the chocolate to seize.
  12. Use a toothpick or small lollipop stick to dab an orange nose into the centre of each truffle. If you pull straight up as you remove the stick, it should form a small point.
  13. Use a new toothpick to dab on eyes and mouths.
  14. Let the truffles set in the fridge for about 10-15 minutes.
  15. Use the extra dark chocolate to place a dab in the dent of each truffle cookie.
  16. Press each truffle (face up) onto a cookie.
  17. Let set for about 30 minutes.
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