Strain in a sieve and return to the soup pot and gently re-heat at medium heat. Use a medium cookie scoop to portion out the mixture and roll into balls along with your arms and place on the ready cookie sheet and chill for 1 hour. Once the gingerbread mixture is thoroughly mixed, roll into balls using a medium cookie scoop to assist portion them out. You’ll be permitting everybody an opportunity to indulge in a gingerbread taste that they may not usually make themselves. Instead this recipe makes use of cookie butter as the adhesive which really brings the flavor to an entire new stage! But, should you do have, then keep them within the fridge in a sealed container for 1-2 days and reheat in a skillet with some extra melted butter.
Benvenuto!
