Gingerbread & White Chocolate
There are three flavours that should be present (pun completely intended) around this time of year. Egg Nog, Peppermint and Gingerbread. Probably not all in the same sitting, but hey maybe that would work....
I'm not sure what it is, but every December I have to have a little fix of each to truly feel Christmas-y. So far I've got the gingerbread and peppermint down, only thing left is the Nog.
When I think of Gingerbread cookies, my mind immediately goes to decorating houses and men. Those hard crunchy cookies are always fun to adorn with candies and chocolate, but I prefer eating cookies that are soft and chewy. Mmm, I get goosebumps just thinking about them. So today's cookie is just that, a delicious soft cookie with a couple of white chocolate chips for good measure.
With Christmas less than 2 weeks away, this morning marks our last "official" Mom's group until the new year. So the Mrs. Claus in me, baked up some cookies to share at our morning get together. What better way to round out a year, than with a good 'ol fashion cookie party with my girls and our little ones. I think we can all agree that great friendships were forged in 2012 and I'm so excited to see you girls again in 2013 (or next week)
Merry Christmas and Happy New Year!
White Chocolate & Ginger Cookies
3 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar, divided
1/2 cup molasses
1 tsp vanilla
1/3 - 1/2 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter, brown sugar and 1/4 cup granulated sugar in the the bowl of stand mixer and beat on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually add in flour and beat on low speed until well mixed. Press dough into a thick flat disk and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 350F. Shape dough into 1-inch balls. Roll in remaining 1/4 cup granulated sugar to coat. Place 2 inches apart on parchment lined baking sheet.
Bake for 7-9 minutes or until edges of cookies just begin to brown. Immediately press in 3-4 white chocolate chips into the centre of each cookie. Remove to wire racks; cool completely.
Store cookies in airtight container for up to 5 days.
Yields: 5 dozen
recipe adapted from McCormick.com