Ingredients
Equipment
Method
Make the cookie dough
- In a medium sized bowl, whisk together the flour, baking powder, ginger, and salt. Set aside,
- In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium high speed until smooth and creamy. Add the egg and vanilla and beat until just combined. Add the dry ingredients and beat on low speed until *almost* mixed. Add a few drops of blue food coloring and purple food coloring and mix until evenly combined and colored. (use a little less of the purple, it's main purpose is to get rid of the green tint)
- Once mixed, split the dough in half and press each half into a disk, about half an inch thick. Wrap each disk in cling wrap and chill for 2 hours.
Roll out and stamp the cookies
- Remove one disk of dough from the fridge and unwrap it. Place it on a floured work surface and roll it out to about 1/4 inch thickness and and cut cookies using a 2-3 inch round cookie cutter. Re-roll any scraps. Place the cookies on a baking sheet lined with parchment paper or a silicon baking mat about 1 ½ inches apart. Dip your butterfly cookie stamp in flour to prevent it from sticking to the cookie and stamp each cookie. Make sure you press hard enough that you get a prominent imprint. Place the cookie tray in the freezer for 10 minutes so the cookies can firm up and keep their shape. Repeat with the second disk of dough.
- Preheat the oven to 350℉. Bake chilled cookies for 10-12 minutes or until set and browned slightly on the bottoms. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire cooling rack to cool completely.
Make the chocolate ganache
- Place the chopped chocolate in a large heatproof mixing bowl. Bring the cream to a simmer in a small saucepan over medium heat. Once simmering, pour the hot cream over the chocolate and let it stand for 3-5 minutes to soften the chocolate, then stir until chocolate is melted and you have a smooth and glossy ganache. Stir in the vanilla, salt, and black food coloring if using. Let the ganache cool at room temperature, stirring occasionally until thickened to a spreadable consistency.
- Once cooled and thickened, spread a little less that one tablespoon on the flat side of one cooled cookie and sandwich with another. Repeat with all the cookies.
- Cookies stay fresh sealed at room temperature for up to 4 days. Enjoy!
Notes
Cookie Stamp: I used this one from Amazon.