Leading up to the event, test batches were prepared.
- Too chewy; brown sugar shall be reduced in next iteration, or swapped for golden yellow sugar (for a lower molasses content)
- Too large; to combat spread, cookies shall be formed using a melon baller instead of medium-sized cookie scoop (
- Not fudgy enough; perhaps baking in the lower third of the oven will reinstate its crisp edge and soft interior
- Too dry; do not overbake (350 F, ~12 mins)
The 2020 edition sourced from June was tragic to work with, being horrendously soft, requiring extensive chill time, and spreading significantly to yield chubby gingerpeople. The 2021 edition from Sunday Baking was much easier to handle, but, as she indicated in her video, "not for eating" (cue sitcom laughter).
For this year's edition, I took to yet another formula. The recipe of choice, presented in a cinematic yet concise format, was interesting in that it involved exposing the spices to heat in a mixture of honey and granulated sugar. There was initial concern over the syrup burning in the absence of water, but I later recalled that honey contained water.
Timeless (and unapologetically messy to consume), the two-bite snowball was given a twist of matcha by Sunday Baking. Building upon the tea-inspired profile and organically egg-free, gluten-free qualities of the recipe, I opted to construct an Oolong rendition using one of my Paragon purchases.
I had, at the same time, taken to using a forgotten container of expired O-Sulloc matcha for comparison purposes. Instead of Sunday's 67 g of butter, the remainder of my block weighed in at 85 g; I scaled up the recipe accordingly, which yielded a total of 13 matcha and 15 oolong snowballs. They were dry in appearance and quite crumbly, as expected of the gluten-free format.
Rolling the cookies in powdered sugar within minutes of removal from the oven led to an excess of moisture forming on their underside. The classic constituent of holiday cookie boxes was less snowy than the typical variety, yet also sweeter with a sophisticatedly grassy edge.
- Baking for 15 minutes at 325 F is adequate - I will not be altering the baking time nor temperature
- Too sweet; will be reducing the sugar quantity in the official batch
- Extremely simple to construct, but impossible to prep beforehand and freeze due to lack of structure
- Oolong boasted greater complexity than matcha, leading me to lean towards supplementing the O-Sulloc with a sprinkle of Paragon's lovely Genmaicha