Dessert

Ginger Snap Cookie Baking Kit with Icing Drizzle

add-your-own egg

Prep & Cook Time: 5-15 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 15)

  • Info
    1 Ginger Snap Cookie Baking Kit

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    200
  • Carbohydrates
    28g
  • Fat
    9g
  • Protein
    2g
  • Sodium
    200mg

Recipe Steps

You Will Need

  • 1 Baking Sheet
  • 4 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cookie Instructions

    Preheat oven to 350 degrees. In a mixing bowl, crack 1 egg (not provided) and separate white from yolk; save yolk, discard white.

    In another mixing bowl, combine, granulated sugar, brown sugar, vegetable oil, molasses, and egg yolk.

    In another mixing bowl, combine flour, baking soda, cinnamon, ginger, and salt.

    Line a baking sheet with provided parchment paper. Divide dough into 15 golf-ball sized dough balls. Place balls on prepared baking sheet, about 2 inches apart.

    Bake in hot oven until flattened and firm around the edges, 8-10 minutes.

    Carefully remove from oven. Transfer cookies to wire rack. Let cool, 10 minutes. If you don't have a wire rack, transfer to a cool, flat surface.

    While cookies cool, combine icing sugar and 1 Tbsp. water in another mixing bowl until a thick-yet-pourable glaze mixture forms.

    Once cookies are cooled, drizzle glaze over cookies. Set aside until glaze sets. Bon appétit!

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