Ingredients
A. Cookie dough
113g soft butter
113g brown sugar
100g white sugar
1 TBS vanilla essence
8g salt
1 3/4 TSP baking powder
1 TSP bicarb
2 TBS cinnamon
1 TSP nutmeg
4 TBS ginger
2 large eggs
290g cake flour
150g cold cream cheese
50g brown sugar for rolling cookies in
150g melted white chocolate
B. Royal icing:
70g icing sugar
10g egg white
Squirt of lemon
Method:
Combine butter, sugar, vanilla essence, salt, baking powder, bicarb, and spices in the bowl of a stand mixer fitted with a paddle attachment.
Cream the mixture on a high speed.
Then add your eggs in one by one until the mixture is light and fluffy. Ensure that you scrape the bowl in between to incorporate everything fully.
Add in your flour and paddle until just combined.
Add chunks of cold cream cheese into the mixture and combine so that there are still clumps of cream cheese in the dough.
Divide your cookie dough into 9 dough balls each weighing around 80g.
Roll each dough ball in the 50g brown sugar.
Freeze the dough for maximum 1 hour.
Bake 180C for 20 minutes.
5 mins before baking time is done, flatten the cookies using the base of a mug if they have not yet flattened in the oven.
Allow to cool to harden.
Once cooled, dip each cookie into your melted white chocolate so that only half of the cookie is covered in white chocolate.
Make your royal icing my combining your two ingredients. The consistency must be very thick.
Use this royal icing sugar to decorate as desired once the chocolate on your cookies have hardened.
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