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  • Bake from Scratch

    The Bake from Scratch Holiday Cookie Collection

    Sep 01, 2020 8 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT BY TRICIA MANZANERO
    FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY LUCY FINNEY

    FRANGIPANE-STUFFED GINGER COOKIES

    Makes 18 cookies

    Stuffed cookies are just better. In this recipe, an aromatic ginger cookie dough gets a soft and chewy Frangipane Filling, pairing nutty decadence with warm spice.

    ⅓ cup (76 grams) unsalted butter, softened
    ⅓ cup (73 grams) firmly packed light brown sugar
    ¼ cup (50 grams) granulated sugar
    ¼ cup (85 grams) molasses (not blackstrap)
    1 large egg (50 grams), room temperature
    1¾ cups (219 grams) all-purpose flour
    1 tablespoon (8 grams) cornstarch
    1½ teaspoons (3 grams) ground ginger
    ¾ teaspoon (2.25 grams) kosher salt
    ½ teaspoon (2.5 grams) baking soda
    ½ teaspoon (1 gram) ground cinnamon
    ¼ teaspoon (1.25 grams) baking powder
    ¼ teaspoon ground cloves
    ¼ teaspoon ground cardamom
    Frangipane Filling (recipe follows)
    ¾ cup (85 grams) sliced almonds, roughly crushed
    ½ cup (100 grams) sanding sugar or sparkling sugar

    1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add molasses and egg; beat until well combined, stopping to scrape sides of bowl.

    In a medium bowl,

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