Bake from Scratch

The Bake from Scratch Holiday Cookie Collection


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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