This past weekend I made the most moist and scrumptious gingerbread cookies for my work cookie swap. They are relatively easy and a huge hit. You won’t regret making them…(scroll down for full recipe)
White Chocolate Topped Gingerbread Cookies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well.
HINT: If the molasses is too sticky, spray your measuring cup with oil first. Like so:
and then you still might get molasses everywhere…
Gradually beat in flour mixture on low speed until well mixed. It will be THICK and your mixer will whine. Press on.
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. (or go to your friend’s birthday brunch and come home to bake).
After your refrigerated break…Preheat oven to 350°F. Shape dough into 1-inch balls.
Roll in granulated sugar. Place 1 inch apart on ungreased baking sheets. (cookies do not spread)
Bake 8 to 11 minutes or until edges of cookies just begin to brown.
Immediately press about 5-6 white chocolate chips into center of each cookie.
enjoy. enjoy. enjoy
(and maybe share)
– Full Recipe –
Ingredients
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses, egg and vanilla; beat well.
- Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Shape dough into 1-inch balls.
- Roll in granulated sugar. Place 1 inch apart on ungreased baking sheets. (cookies do not spread)
- Bake 8 to 11 minutes or until edges of cookies just begin to brown.
- Immediately press about 5-6 white chocolate chips into center of each cookie.
