Chewy White Chocolate Gingerbread Cookies
Print recipe
| Serves | 48 |
| Prep time | 2 hours, 10 minutes |
| Cook time | 7 minutes |
| Total time | 2 hours, 17 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Pre-preparable |
Soft and chewy gingerbread cookies with white chocolate drizzle. Perfect for Christmas!
Ingredients
- 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
- sprinkles
- 8oz white chocolate (can use white chocolate chips, almond bark, or any bar of your favorite white chocolate)
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| Preheat oven to 350* | |
| Step 3 | |
| 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. | |
| Step 4 | |
| 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. | |