Cooking and Serving: 32 minutes | 24 cookies
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ½ teaspoon baking soda
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 24 cookies
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon kosher salt
½ cup (58 g) confectioners’ sugar
½ cup (109 g) packed light brown sugar
9 tablespoons (126 g) unsalted butter, at room temperature
1 tablespoon (21 g) molasses
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
4 tablespoons (56 g) unsalted butter
4 ounces dark chocolate, chopped
¼ cup (2 fluid ounces) heavy whipping cream
Dash of salt
1 teaspoon pure vanilla extract
1 ¼ cups confectioners’ sugar, sifted
Instructions
MAKE THE FUDGE FILLING
Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom.
saucepan and melt over medium-low heat, stirring occasionally until melted.
Remove the pan from the heat and add the vanilla, and then the confectioners’.
sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,.
you can use a hand mixer to whip the fudge until smooth.
Fill the cooled cookie cups to the top immediately with the fudge filling,.
trying not to overfill them.
Allow the filling to set at room temperature before serving.
MAKE THE FUDGE FILLING
Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom.
saucepan and melt over medium-low heat, stirring occasionally until melted.
Remove the pan from the heat and add the vanilla, and then the confectioners’.
sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,.
you can use a hand mixer to whip the fudge until smooth.
Fill the cooled cookie cups to the top immediately with the fudge filling,.
trying not to overfill them.
Allow the filling to set at room temperature before serving.
Notes
* 4 tablespoons (56 g) unsalted butter
* 4 ounces dark chocolate, chopped
* ¼ cup (2 fluid ounces) heavy whipping cream
* 1 teaspoon pure vanilla extract
* 1 ¼ cups confectioners’ sugar, sifted
FIRST, MAKE THE COOKIE CUPS.
* Preheat your oven to 350°F. Grease well a 24-cup miniature muffin tin and set
* In a large bowl, place the flour blend, xanthan gum, baking soda, cinnamon,
ginger, salt, and confectioners’ sugar, and whisk to combine well.
* Add the brown sugar, and mix to combine, breaking up any lumps.
* Create a well in the center of the dry ingredients and add the butter,
molasses, egg, and vanilla, and mix to combine well. The dough should come
together and will be soft.
* Roll the dough into balls about 3/4-inch in diameter, and place in the
* Using the tip of your pointer finger, make a hole in the center, and press
the cookie dough against the side of the muffin well.
* Place in the center of the preheated oven and bake for 9 minutes.
* Remove the pan from the oven and, working quickly, place the bowl of a
teaspoon into the center of each well and press down to create a well that’s
as deep as the bowl of the spoon.
* Return the tin to the oven and continue to bake for another 3 minutes, or
until the cookie dough seems set and doesn’t glisten (about 3 minutes more).
* Remove from the oven and allow the cookie cups to cool for at least 10
minutes in the pan before transferring to a wire rack to cool completely.
MAKE THE FUDGE FILLING.
* Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom
saucepan and melt over medium-low heat, stirring occasionally until melted
* Remove the pan from the heat and add the vanilla, and then the confectioners’
sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,
you can use a hand mixer to whip the fudge until smooth.
* Fill the cooled cookie cups to the top immediately with the fudge filling,
trying not to overfill them.
* Allow the filling to set at room temperature before serving.
An alternative chocolate filling
The cookies in the photos that have a darker filling are ganache, which is made
from just two ingredients. For this simpler filling, place 4 ounces chopped
chocolate in a medium-size heat-safe bowl. Heat 2 1/2 ounces heavy whipping
cream in a small, heavy-bottom saucepan just until it begins to simmer.
Pour the hot cream over the chopped chocolate and allow the mixture to sit until
the chocolate begins to melt. Stir until the chocolate is melted and the mixture
Nutrition information is automatically calculated, so should only be used as an
Gingerbread fudge puddle cookies on a round marble platter with writing that
says GF Gingerbread Fudge Puddle Cookies
fudge puddle cookies on a round marble platter with writing that says GF
Gingerbread Fudge Puddle Cookies