- Featured
- Cup Noodles
- Cup Noodles Stir Fry
- Cup Noodles Stir Fry Rice with Noodles
- Cup Noodles Ramen Bistro
- Cup Noodles Protein
- Top Ramen
- Top Ramen Bowl
- Top Ramen HotPot Fusions
- Hot & Spicy Fire Wok
- Hot & Spicy Fire Wok Bowl
- Hot & Spicy
- Chow Mein
- RAOH
- GEKI
Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Cup Noodles Protein Rich & Savory Chicken
Cup Noodles Protein Rich & Savory Beef
Cup Noodles Protein Hot & Spicy Chicken
Top Ramen HotPot Fusions Thai Coconut Curry Chicken
Top Ramen HotPot Fusions Japanese Garlic Tonkotsu Pork
Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Cup Noodles Protein Rich & Savory Chicken
Cup Noodles Protein Rich & Savory Beef
Cup Noodles Protein Hot & Spicy Chicken
Top Ramen HotPot Fusions Thai Coconut Curry Chicken
Top Ramen HotPot Fusions Japanese Garlic Tonkotsu Pork
Dessert
TOP RAMEN® SPICY GINGERBREAD COOKIES
Be sure to leave out some milk with these chili-spiced cookies or you might end up on Santa’s naughty list.
3.5 hours
Prep Time
12
Servings
Top Ramen Chili
Ingredients
- 2 ¼ cups unbleached all-purpose flour, plus more for rolling
- ½ tsp baking soda
- ¼ tsp baking powder
- ¾ tsp kosher salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp Top Ramen® Chili powder (from seasoning packet)
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 12 tbsp unsalted butter, room temperature
- ⅔ cup cane or turbinado sugar
- 1 room temperature egg
- ½ cup unsulphured molasses
Instructions
In a large bowl, combine the flour, baking soda and powder, sea salt, and spices. Set aside.
In another large bowl or a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 5 minutes. Add the sugar, and beat for another 2 minutes. Beat in the egg and then the molasses, stopping to scrape down sides as needed. With mixer on low, gradually add the flour mixture, mixing just until combined.
Divide into 2 discs, and wrap tightly with plastic wrap. Chill for at least three hours.
Preheat the oven to 350 degrees. Move a rack to the center of the oven.
Between two sheets of lightly floured parchment, roll out one of the dough portions to ¼-inch thickness. Place paper and dough on a cookie sheet, and freeze for 15 minutes.
Line a cookie sheet with a sheet of parchment paper. Use lightly floured cookie cutters to cut out desired shapes, and arrange on cookie sheet. Bake gingerbread cookies 10 minutes, (if you prefer snappier gingerbread or are using it for a house, bake 12 minutes total). Cool 10 minutes on the cookie sheet, then remove to a rack to cool completely.
Continue this process for each batch, baking one tray of cookies at a time.
