Gingersnap Coconut Creams Recipe

Name: Gingersnap Coconut Creams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter, softened; 1/3 cup packed brown sugar; 1 large egg; 1/3 cup molasses; 1-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 cup butter, softened; 3/4 cup confectioners' sugar; 1/2 teaspoon orange extract; 1/4 cup sweetened shredded coconut

Servings: persons

1/3 cup butter, softened
1/3 cup packed brown sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon orange extract
1/4 cup sweetened shredded coconut

1
Preheat oven to 375u00b0. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, baking soda and spices; gradually beat into creamed mixture.
2
Drop dough by level teaspoonfuls 1 in. apart onto parchment paper-lined
3
. Bake 6-8 minutes or just until edges begin to brown. Remove from pans to wire racks to cool completely.
4
For filling, in a small bowl, mix butter, confectioners' sugar and extract until blended; stir in coconut. Spread on bottoms of half of the cookies; cover with remaining cookies.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup butter, softened, 1/3 cup packed brown sugar, 1 large egg, 1/3 cup molasses, and more.

Yes, Gingersnap Coconut Creams falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingersnap Coconut Creams

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