Gingerbread Snow Globe Cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 cup molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups of all-purpose flour, sifted
- 3 teaspoons gingerbread spices
- 3/4 teaspoon Fleischmann’s Baking Soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- ½ cup Crown Lily White Corn Syrup
- 3 tablespoons water
- Festive sprinkles, to finish
- Royal Icing, to finish
For the gingerbread cookies:
For the candy filling:
PRODUCTS
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, cream together butter & sugar until fluffy.
- Add the molasses, egg & vanilla. Beat until incorporated.
- Sift in the flour, spices, Fleischmann’s Baking Soda & salt. Beat until dough comes together.
- Shape into a disk, cover with plastic wrap & refrigerate until firm, for about 2 hours.
- Preheat the oven to 350(f) degrees. Roll out dough to ½ inch thickness. Slice into rounds using a biscuit cutter. Cut out a circle in the center using a smaller biscuit cutter. Transfer the cookies to two parchment lined baking sheets. Bake for 12 to 15 minutes, until the edges begin to brown.
- Let cool while you prepare the candy filling. For the candy, stir together sugar, Crown Lily White Corn Syrup & water in a heavy bottom pot. Add a candy thermometer & transfer to medium heat. Do NOT stir again.
- Continue cooking until the mixture reaches the hard crack stage. Transfer to a heat safe spouted vessel.
- Flip over half the cookies. Work quickly & carefully, fill the center of each cookie with the candy. Sprinkle with festive sprinkles.
- Pipe royal icing on the edge of one cookie & sandwich together with a second cookie. Let royal icing set to secure the globe together & serve!
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