As my roommate rightfully put it, “Everything that’s small and fat is cute.” Puppies. Cats. Babies. Teapots. And now these cookies! Or as we so lovingly dubbed them: Fat Clouds. These pudgy guys don’t look like much, but they pack in plenty of holiday-y flavor and spice. The butterscotch pudding gave the cookies some moisture and a rich base for the ginger and white chocolate to frolic on. The rolling sugar makes the cookies look magical and taste like holiday cheer- like a snickerdoodle but ginger-fied. Get it?!
To be honest though, I wasn’t positive why these cookies turned out the way they did. At first, I was slightly alarmed that the mounds of cookie dough weren’t sinking familiarly in the oven like the dozens of cookies I’ve made in the past. They just… stayed puffy. I followed the recipe to a tee, but the only difference is I replaced an electric mixer (which I don’t have but is on the top of my list) with my roomie’s arm power (thanks Melody!) to cream the butter and sugar.
Does the method of creaming make that much of a difference? Well, I looked into it. According to Kumiko Mitarai’s column in Serious Eats, “If the butter starts at room temperature and is beaten long enough (which can take several minutes with a hand mixer), tiny pockets of air will form and help give the cookies or cake a little extra lift.” That lift is the purpose of creaming, as it allows the cookies not to fall flat while in the oven and allows them to bake evenly. As it turned out, Melody’s serious arm power made for some serious “lift” in these cookies. Who knew? And who needs an electric mixer when I have a strong roomie on hand?
Gingerdoodles with White Chocolate Chips (Fat Clouds)
Makes around 4 dozen
Recipe from Bake Your Day
- 2 1/2 C flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 C butter, unsalted and softened
- 1/2 C dark brown sugar
- 1/4 C light brown sugar
- 1/4 C granulated sugar
- 2 eggs
- 1 (3.4 oz) package of butterscotch pudding mix
- 1 teaspoon vanilla extract
- 1 C white chocolate chips
- 2 Tablespoons granulated sugar
- 1 tsp ground ginger
- Preheat oven to 350 degrees f. Mix flour, baking powder, ginger, cinnamon, and salt until combined in a medium bowl and set aside.
- Cream together the butter and sugar by hand using a strong arm (or just use a standing mixer), constantly beating for at least 3 minutes until “fluffy,” or lighter in color. Add eggs, pudding mix, and vanilla extract until combined. Slowly add the dry mixture, stirring until just combined. Fold in the white chocolate chips.
- Mix the sugar and ginger together for the rolling sugar. Roll each ball into 1 inch diameter, then roll into the sugar. Place them on a baking sheet about 2 inches apart. Bake them until the edges are brown (10-12 minutes). Let them cool on a cooling rack, or some paper towels.