Sticky gingerbread cookies love a tiramisu dip

Yankee Chef logoBy Jim Bailey

Taking tiramisu to a level where children would enjoy it was simple. If you make cookies out of horse hair and pig snouts, they will eat them. So Yanking an adult dessert was easy and the children loved them and so did I. I think you will enjoy the sticky cookies dipped in the classically prepared whipped filling as well.

Gingerbread cookies with tiramisu dip

Gingerbread cookies with tiramisu dip

Nonstick cooking spray
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon each cinnamon and dried, ground ginger
1/2 cup molasses
1/2 cup butter or margarine
1/2 cup sugar
2 teaspoons instant coffee granules or powdered espresso
2 teaspoons vanilla
Tiramisu Dip, recipe below

Preheat oven to 350°F. Spray two large cookie sheets with nonstick cooking spray; set aside.

In a medium bowl, blend flour, baking powder, baking soda and spices; set aside.

In a medium saucepan, add the next four ingredients and bring to a boil over medium heat. Once boiling and butter has completely melted, turn heat off but leave on burner, stirring to combine.

Sift the flour mixture into molasses mixture along with vanilla, whisking until smooth. Drop by the tablespoonful onto prepared pans, leaving 3 inches between mounds. Bake 8 to 10 minutes, or until the edges are darker than the center, and the center springs back when touched. Immediately remove from oven to cool 3 minutes before transferring to rack to completely cool. I wouldn’t suggest a paper towel-lined plate because these are very sticky.

Tiramisu Dip
Meanwhile, with an electric mixer beat 4 ounces softened mascarpone cheese, 1 cup marshmallow fluff, 1/2 cup powdered sugar, 1/2 cup light or half-and-half cream and 1/4 cup maple syrup until light and fluffy. Keep refrigerated when not using.

Enough for 15 cookies with dip.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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