Best 3 Gingerbread Sugarplum Kisses Recipes

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Indulge in the delectable delights of Gingerbread Sugarplum Kisses, a festive treat that combines the warmth of gingerbread with the sweet charm of sugarplums. These bite-sized cookies are meticulously crafted with a blend of aromatic spices, molasses, and tangy citrus zest, capturing the essence of the holiday season. Each cookie is adorned with a glistening sugarplum, adding a touch of elegance and a burst of fruity flavor. Discover the magic of this classic confection with our curated collection of recipes, offering variations that cater to different dietary preferences and skill levels. Embark on a culinary journey as we explore the art of creating these timeless treats, perfect for sharing with loved ones or savoring as a personal indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERBREAD SUGARPLUM KISSES



Gingerbread SugarPlum Kisses image

When I think of Christams I think of sugarplums and sugar and berries and SPICE!! This cookie is a brainstorm of my youngest daughter's (my baby and true "mini me) creation.... What better way to celebrate the holiday's other than sugarplums and spice dancing on your taste buds!!! You have the gingerbread, the "blueberries"...

Provided by Didi Dalaba

Categories     Chocolate

Time 30m

Number Of Ingredients 21

GINGERBREAD COOKIES
3 1/4 c all purpose flour
2 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 c light brown sugar
1/2 c (1 stick) unsalted softened butter
2 eggs
1/4 c molasses
FILLING
1/2 c blueberry preserves
1/2 c chopped walnuts (larger pieces broken)
1 tsp cinnamon
LEMON CREAM CHEESE FROSTING
1 stick (1/2 c) unsalted butter
4 oz cream cheese
2 c confectioners' sugar
1 tsp vanilla
2-3 tsp freshly grated lemon zest (or zest of 1 small lemon)

Steps:

  • 1. In a bowl, combine all dry ingredients. Sift or mix till well incorporated. Set aside.
  • 2. In your stand up mixer or bowl with hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then finely add your molasses, beat well. Add your dry ingredients slowly till nice dough forms. Wrap your dough in plastic wrap and refridgerate for 1/2 hr.
  • 3. As dough is chilling, make your filling. In a small bowl, add your blueberry preserves, your cinnamon and finally your chopped walnuts, set aside.
  • 4. Preheat oven to 350F. Remove chilled dough from the refridgerator, using a small cookie scoop, scoop out uniform size balls of dough. Place on cookie sheet. When all cookie balls have been placed, go back and make cookies into nice balls. Using your thumb, indent a thumbprint onto the middle of the cookie. If dough cracks, just work it over and smooth it.
  • 5. Add your sugarplum filling (aka, your blueberry, walnut, cinnamon). Bake for 10-12 minutes. Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on cooling rack to cool.
  • 6. As cookies are cooling, make your lemon cream cheese filling. In your mixer bowl, add your butter, cream cheese. Beat till light and fluffy. Add your sugar, vanilla and beat till thoroughly incorporated. Finally add your grated lemon zest. Spoon frosting into a pastry bag using a star tip, or a ziplock bag if needed. Pipe frosting over cookies right onto the cooling rack. Let sit overnight to ensure frosting has hardened. Enjoy!!

SUGARPLUM GINGERBREAD CAKE



Sugarplum Gingerbread Cake image

This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets - hot candied ginger and sugared, dried plums (a.k.a. prunes) - that her grandmothers offered her as a child. Ms. Ko's cake uses oil, not butter, which gives the crumb a fluffy, moist texture. The liquid base of rehydrated prunes brings sweetness along with depth of flavor.

Provided by Tejal Rao

Categories     cakes, dessert

Time 30m

Yield 16 servings

Number Of Ingredients 15

1 cup (184 grams) pitted prunes, quartered
2/3 cup (214 grams) molasses
1/2 teaspoon baking soda
Butter or cooking spray, for the pan
1 cup (137 grams) spelt flour
3/4 cup (108 grams) white whole-wheat flour
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (215 grams) packed light-brown sugar
1/4 cup (56 grams) grapeseed or other neutral oil
2 teaspoons cocoa powder (optional)

Steps:

  • Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside.
  • Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet.
  • In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan.
  • Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature.
  • Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 160 milligrams, Sugar 28 grams, TransFat 0 grams

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

Tips:

  • Use fresh ginger: Fresh ginger adds a more intense and flavorful taste to your sugarplum kisses compared to ground ginger.
  • Chill the dough: Chilling the dough helps it firm up and makes it easier to handle and shape. This also prevents the cookies from spreading too much in the oven.
  • Roll the dough thinly: Rolling the dough thinly will result in crispier cookies. Aim for a thickness of about 1/8 inch.
  • Bake the cookies until the edges are just starting to brown: Overbaking the cookies will make them dry and crumbly. Keep an eye on them in the oven and remove them as soon as the edges are golden brown.
  • Let the cookies cool completely before dipping them in chocolate: This will help the chocolate set properly and prevent it from melting off the cookies.
  • Use a variety of sprinkles: Get creative and use a variety of sprinkles to decorate your sugarplum kisses. This will make them more festive and fun.

Conclusion:

Gingerbread sugarplum kisses are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make sure that your sugarplum kisses turn out perfectly every time. So, gather your ingredients, put on your apron, and get baking!

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