Yesterday, I stumbled across a recipe for gingerbread cookies topped with white chocolate - WHAT! Yes, please! Not to mention they were soft gingerbread cookies. "Must.Make.Immediately" was all my brain could compute.
So after work, I ran by the store and got all the ingredients needed to make these bad boys.
Yum-O! They are SO good! It's like a little piece of Christmas in your mouth.
Here is the recipe:
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. (Since I made these after work, four hours in the fridge was out of the question. So I kept them in the fridge for two hours instead, and it worked out just fine.)
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.