Day 3 of the 25 days of cookies and today I am sharing my first gingerbread cookie! I found these on Pinterest and they were so pretty I had to try them. I’m letting you know ahead of time, before you even get to the recipe, that this is one where the dough has to rest in the refrigerator first. I of course started preheating my oven right away and decided to make another cookie while this one got cold so as not to waste the heat up of the oven.
Gingerbread White Chocolate Chip Cookies
- 3 cups flour
- 2 tsp. Ginger Ground
- 1 tsp. Cinnamon Ground
- 1 tsp. baking soda
- 1/4 tsp. Nutmeg Ground (I used fresh)
- 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. (I found it easiest to cut the dough into small pieces and roll those up.)
- 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. Store cookies in airtight container up to 5 days.
Recipe adapted from Culinary Concoctions by Peabody.