Thick and Chewy Gingerbread Cookies with Gingerbread Oreosadapted from America's Test Kitchen Family Baking Book(makes about forty 1 oz. cookies)
- 15 oz. bread flour
- 5.25 oz. dark brown sugar
- 3/4t baking soda
- 1T cinnamon
- 1T ground ginger
- 1/2t ground cloves
- 1/2t salt
- 12T (1.5 sticks) unsalted butter, softened
- 3/4c light molasses
- 2T milk
- 5 oz. Gingerbread Oreos, chopped
- sugar for rolling
- Preheat oven to 350 degrees and line cookie sheet with parchment.
- Process the flour, sugar, baking soda, cinnamon, ginger, cloves, and salt together in a food processor until combined, about 10 seconds. Add the butter and process until the mixture is very fine and sandy, about 15 seconds.
- With the machine running, add the molasses and milk in a steady stream through the feed tube and continue to process until the dough comes together, about 10 seconds.
- Transfer dough to a large bowl and stir in chopped gingerbread Oreos.
- Roll into 1 oz. balls and place in fridge for 20 minutes to chill.
- Roll in sugar and place on cookie sheet, then press down each cookie with the bottom of a glass.
- Bake the cookies, one sheet at a time keeping the other cookies in the fridge, 8-11 minutes. (Feel free to underbake these as there are no eggs that need to be cooked to a certain temp. You definitely don't want to overbake them, as that could dry them out.)
- Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool until you can't wait any longer.
This makes a lot (40 cookies), and they come together very quickly, so I think it makes an ideal recipe for a cookie swap. I would say though, that if you want to maximize the crunchiness of the Oreos, the cookies should be eaten sooner rather than later.