Chewy Ginger Cookies

1K

Happy Monday ya’ll! It’s day TEN of 12 Days of Cookies. That means only two days left!

As we reach the end I wanted to share one of my favorites with you. Not just my favorite in these 12 days, but one of my favorite cookies I’ve ever eaten.

And guys.. I’ve eaten a lot of cookies.

The thing about these cookies is, I wasn’t even going to try them when they were first presented to me. Honestly, gingerbread or ginger type cookies aren’t my thing. I know, I know, I don’t know what’s wrong with me.

Reluctantly, I decided to try a bite of Christian’s because he was making those “it’s so good” noises. And man, were those noises right. I ended up eating three in a row..oops.

So, of course, I acquired the recipe and immediately added these to my “cookies to share” with you guys.

They’re soft, chewy, packed with wintery spices, and sweet with white chocolate. These cookies are GOOD.

I suggest making a lot if you are bringing them somewhere. They will fly off the plate the minute the first person tries them.

Here’s what you’ll need:

3/4 cup unsalted butter, room temp
1/2 cup sugar + 1/4 cup for rolling
1/2 cup brown sugar
1 egg
1/4 cup molasses
2 tsp vanilla
2 1/4 cup all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove

3 cups white chocolate chips
3 Tbsp shortening

1. In a mixer fitted with a paddle attachment cream together butter and sugars. Add molasses.

2. Mix in egg and vanilla.

3. Sift together dry ingredients and slowing mix in on low speed until incorporated.

4. Cover bowl with plastic wrap and chill for about one hour.

5. Once chilled, preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop dough, about 1 1/2 Tbsps in size, and roll into balls. Roll each dough ball in the remaining 1/4 cup sugar and flatten tops just slightly. Bake for 8-10 minutes or until they start to form cracks and centers are set. do not over bake.

6. Transfer to wire rack to cool completely.

7. Over a double boiler or in a microwave safe bowl, melt white chocolate chips with shortening until smooth. *If using a microwave, heat chocolate in 10 second intervals stirring in between each one. White chocolate can burn very easily*

Decorate as desired 🙂

Recipe adapted from cookingclassy.com

Leave a Reply

Close
Cup of T © Copyright 2020. All rights reserved.
%d bloggers like this: