There is nothing like the flavors of ginger, cinnamon, and molasses at Christmas time. They are such warm, spicy flavors that pair nicely with a cup of eggnog and twinkling tree lights.
Gingerbread cookies are usually hard, crunchy cookies, but I really prefer a soft and chewy texture. I used brown sugar and molasses to create that same festive flavor in a chewy cookie. They turned out incredibly well! I think they are my daughter and husband’s favorite cookies!
The white chocolate and sprinkle decor on top is totally optional, as the cookies are delicious all on their own. It It sure adds a nice holiday touch though Enjoy!
Chewy White Chocolate Gingerbread Cookies
|Prep time||2 hours, 10 minutes|
|Cook time||7 minutes|
|Total time||2 hours, 17 minutes|
|Misc||Child Friendly, Freezable, Pre-preparable|
- 3/4 cups butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup molasses
- 1 egg
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 1/4 cups flour
- 8oz white chocolate (can use white chocolate chips, almond bark, or any bar of your favorite white chocolate)
|Cream together butter and sugar until fluffy. Mix in molasses and the egg until smooth. Add in the cinnamon, nutmeg, ginger, and salt and mix well. Gradually add in the flour and baking soda until combined. Chill for 2 hours.|
|Preheat oven to 350*|
|Roll dough into balls and roll them in the white sugar. Place them 2" apart on an ungreased cookie sheet. Bake for 7 minutes. Let cool on wire racks.|
|Melt white chocolate according to package instructions and pour into a piping or zip top bag and snip off a small piece of the corner. Pipe shapes onto cookies and immediately add sprinkles. Allow the chocolate to harden before storing them in an air tight container.|