These are just what they say: big, soft, gingerbread cookies that stay soft. This healthier version of the original recipe uses butter instead of margarine, less sugar, and some white whole wheat flour.
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour cream over vanilla seeds; add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
Prep time: 15 mins / Cooking time: 10 mins / Total time: 40 mins
Serving: 24 / Yield: 2 dozen