Saturday, December 22, 2012

White Chocolate Topped Gingerbread Cookies

I don't have much to say about these cookies, other than that you can never, ever go wrong with soft, sugary gingerbread cookies. Soft gingerbread/molasses cookies are one of my favourites of all time, yet I hardly ever enjoy them! There's the very odd occasion that I purchase one of the ginormous ones from Starbuck's, but that likely equals once, maybe twice a year.

Simple. And perfect.

I halved the recipe and managed to get about 2 dozen. The ingredients shown below are for a full recipe, so I think it's safe to say it will produce somewhere around 4 dozen cookies.

3 cups flour
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon 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 teaspoon vanilla
3 oz. white chocolate

Combine flour, ginger, cinammon, baking soda, nutmeg and salt in a medium bowl.

Using the paddle attachment on a stand mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla, and beat well. Gradually beat in flour mixture on low speed until well combined.

Press dough in a thick flat disk and wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 12 minutes or until edges of cookies begin to brown. Let baked cookies rest on baking sheet for a few minutes before removing to wire racks to cool completely.

Store cookies in airtight container for up to 5 days.

Source: Culinary Concoctions by Peabody Pin It

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