Gingersnap cookies with a creamy cheesy filling.
Merrill is a co-founder of Food52.
Yes, best to fill them tomorrow if you have the time!
Best to fill the next day but it depends on just how creamy the filling is. If its pretty thick and the cookies are crispy, you might make it. Best bet is to just have the cookies and filling ready and fill right before serving! Sounds tasty!
Cynthia is a trusted source on Bread/Baking.
Oh, yeah, they sound great! Cream cheese is an emulsion of fat and water, and when you introduce sugar into the mix, it wants more than anything to pull water out. By all means make your cookies in advance and store them wrapped in plastic so they don't soften in the presence of atmospheric moisture, and also make your lovely filling and refrigerate it. Fill the cookies not long before your want to serve them, and you and everyone else will be very happy. Have a lovely Thanksgiving!
OK, time for a dissenting vote! I make cookies all the time, and gingersnap cookies with cream cheese filling are one of my favorites. You can absolutely fill them tonight .They'll be fine. Cream cheese fillings & frostings are thick & in my experience, don't cause a cookie to be soggy. When I make them, it takes us a few days to eat them all & they're every bit as good on day 3 as they are on day 1.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)