Why serve Santa milk and cookies when you can offer him milk IN cookies? With these festive cookie shots, the red-suited jolly, old man can have his cup of milk and eat it, too. Inspired by pastry chef Dominique Ansel’s famous Chocolate Chip Cookie Shot, classic gingerbread cookies are molded into muffin tins and baked to serve as vessels for fresh milk. The gingerbread cookie cups will rise a bit in the oven, but that’s OK—you didn’t mess up. Use a spoon to press down on the center of the cookies as soon as they come out of the oven because they’re most malleable when they’re warm. Adding white chocolate to coat the inside of each gingerbread cookie cup ensures that no milk will spill out or seep into the cookie. These gingerbread cookie shots are so darn tasty, Santa may even stick around until spring.
Milk and Gingerbread Cookie Shots
Preheat oven to 350°F.
Combine the first 7 ingredients through salt in a large bowl.
Place butter and sugar in the bowl of a stand mixer. Using the whisk attachment, beat over high speed for 3 minutes, or until fully incorporated. Add molasses and egg, and continue beating for 1 to 2 minutes, or until combined.
Turn mixer down to low and slowly add dry ingredients.
Divide the mixture into 2 tablespoon balls and then form to the inside of a well-greased muffin tin. Bake for 12 minutes, or until cookies are set but still a little soft in the center.
Remove the baking sheet from the oven and use a spoon, or the top of a spice container, to press the center of the cookies down, creating a cup shape. Let cookies rest until cooled.
Meanwhile, melt chocolate chips in the oven, according to the package directions. Spoon a bit of melted chocolate into the cups and spread evenly around the inside.
When chocolate is set, fill cups with milk, and set out for Santa.