white chocolate ginger cookies are my new holiday fave!
In LOVE with these white chocolate ginger cookies!
As you know, I’m a cookie fan – and I always try to have one new recipe for you around the holidays. But nothing was really calling my name this season. I didn’t want to just put something up here that was either similar to a previous recipe OR nothing overly special.
And then I came across these.
It was kind of perfect because I had just enough candied ginger left over from those blondies, and I was wondering what to do with it.
Guys- these are REALLY GOOD cookies.
The double whammy of ground and candied ginger gives the most lovely spicy kick, and while I thought these would be super chocolate-y they were not too rich at all. White chocolate will always win my heart and I kept the chunks on the larger size so they wouldn’t melt too much into the cookie. And finally, the texture – soft in the center like a crinkle cookie but you get the crunch in every bite from the raw sugar coating.
Can you tell I’m a fan?
One-bowl easy too, and the recipe yields a lot. You can freeze these unbaked or baked which is always a big plus for me, especially around the holidays.
Give ’em a try!
from Real Simple
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
2/3 cup molasses
2 large eggs, at room temperature
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon + 1 teaspoon ground ginger
2 teaspoons baking soda (is yours fresh?)
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 4-ounce bars white chocolate, coarsely chopped
1/2 cup chopped candied ginger
turbinado (raw) sugar
Beat the butter and brown sugar till light and fluffy. Scrape down the sides and add the molasses and eggs – beat again and scrape down the sides. Add the flour, cocoa powder, ground ginger, baking soda, cinnamon and salt and beat till all ingredients are incorporated. Scrape down the sides. Fold in the chopped white chocolate and candied ginger, cover and refrigerate till dough is firm (at least 2 hours and up to overnight).
Pre-heat the oven to 350 degrees – line 4 baking sheets with parchment paper. Use a tablespoon or cookie scoop to scoop dough and roll into balls. Roll balls in the turbinado sugar and place on your baking sheets (about 12 per sheet). Bake for 8 – 10 minutes or till puffed in the center (you want the cookies to be slightly underbaked). Let cool on the pans on a wire rack for about 3 minutes, then transfer to the rack to cool completely.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2020/12/15/cookie-jar-white-chocolate-ginger-cookies/
Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
