Elf Gingerbread Cookies with White Chocolate Crème

Elf Gingerbread Cookies with White Chocolate Crème

The Christmas taste of warm and spicy gingerbread with the velvety smooth deliciousness of creamy white chocolate – imagine that in your hands, or in your mouth! I just know this must be one of the recipes that Mrs. Claus serves to those busy little elves this time of year.

2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1-1/2 teaspoons ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/2 sticks butter, divided, at room temperature
1 cups sugar, divided
2 tablespoons dark brown sugar
1 large egg
1 teaspoon vanilla
1/4 cup sorghum molasses
In a large bowl, place flour, baking soda, cinnamon, ginger, allspice, cloves, and salt; whisk together; set aside. In a second large mixing bowl, beat butter, brown sugar, and 3/4 cup sugar for 1- 2 minutes until fluffy. Add egg, vanilla, and molasses, beating well after each addition. Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll into make two 8-inch logs. Refrigerate until firm, about 2 hours.
Line 2 large baking sheets with parchment paper; set aside. Place remaining 1/4 cup sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Dip the top of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake in a preheated 350 degree oven until just firm around the edges, about 10 minutes; let cool completely on a rack.(Note: Make the dough 1-2 days before, store in refrigerator; cut and bake the cookies and assemble later.)

White Chocolate Crème

1 cup butter, softened
1 (7-ounce) jar marshmallow fluff
6 ounces good quality white chocolate, chopped (NOT white chocolate chips, bark, or candy melts)
1 cup powdered sugar
1 teaspoon vanilla
Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool. Place butter and marshmallow cream in a bowl and beat until creamed. Add sugar and vanilla; beat until fluffy – about 2 minutes. Fold in the melted (but cooled) white chocolate until incorporated. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes. Spread about 1-1/2 teaspoons (more or less depending on size of cookie and how much filling you like)of filling on underside of one cookie and place a second cookie bottom side down on top frosting. (For a stiffer frosting: add more powdered sugar, 1/4 cup at a time, until desired consistency; for a thinner consistency use about 1/4 cup less powdered sugar.)


My little elf, Senator, helped decorate one of the trees while the gingerbread was baking. . . more like he napped and watched me decorate.