Day 7 of my 12 days of cookies: White chocolate topped gingerbread cookies. I’m really not a fan of molasses, but these seemed too good not to try. I figured that if anything, the white chocolate on top would distract me for long enough to actually like molasses. Although that wasn’t quite the case, I did get a lot of rave reviews from the work party that I brought them to. One of the girls that hates anything gingerbread was even won over with them. I guess that makes them a winner?
Speaking of winners, I wanted to announce the winner of the last giveaway. It goes to Amanda, who wrote, “Yum yum yum! I love choc chip cookies, but I would also love to try their white choc macadamia nut cookies. Mmmm!” Congratulations! I’ll be emailing you shortly.
This recipe comes from one of my most favorite blogs, Culinary Concoctions by Peabody. I think about 80% of my bookmarks come from her page. She makes the most mouthwatering items! The cookie was sturdy, but soft. The white chocolate on the top added a great touch to balance out the spicy flavor. They kept well for a couple of days in an airtight container.
- 3 cups flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 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 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 cup white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Cream butter and brown sugar in large bowl until light and fluffy.
- Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Wrap the dough in plastic wrap and refrigerate for at least two hours.
- Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.
Adapted from McCormick and Company Inc.
I’ve got the mix for carrot cake whoopie pies in m fridge ready to bake in the morning.
These do look good though – but the carrot cake ones look awesome. Nice pics
With 12 days of cookies – have you made these over the last month or two …. or are your cupboards and friends bellies bursting with cookies ?
I love her blog, too! These cookies look great, and I am a molasses-everything-lover, so I’m sure it wouldn’t be hard to win me over with a batch of these!!
So cute! Mmmm….gingerbread.
I found this recipe on Pinterest a few months ago and made it today. They are delicious! Thanks for sharing!