It’s getting really close to the holidays and Christmas cookies are all the rage. White chocolate-gingerbread cookies are delicious! They can be eaten anywhere and are perfect for Christmas!
1 cup of brown sugar
¾ cup of butter or margarine, softened
½ cup of molasses
3 cups of all-purpose flour
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
½ teaspoon salt
½ teaspoon ground cloves
4 oz white chocolate, chopped
2 tablespoons coarse white sparkling sugar
In a large bowl, beat brown sugar, butter, molasses and egg with an electrical mixer until it is blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt, and cloves. On a lightly floured surface, shape the dough into a ball then, press it into a flat disk. Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm.
Heat oven to 350 degrees fahrenheit. Lightly spray large cookie sheets with cooking spray. On a lightly floured surface, roll dough to a ¼ inch thickness. Cut with floured star-shaped cookie cutter. On the cookie sheets, place cutouts around 2 inches apart. Reroll the leftover dough and cut out additional cookies.
Bake for 10-12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets; place on cookie racks; cool immediately.
In an uncovered, microwavable bowl, microwave white chocolate on high for 45 seconds to 1 minute or until fully melted; stir chocolate until smooth. Spoon into a resealable food-storage plastic bag and then, seal the bag. Twist the bag above the melted chocolate; squeeze the bag to drizzle chocolate over the cookies. Sprinkle with sparkling sugar. Let stand for 30 minutes or until the chocolate has set.
By Lillian Wittek
Photo Credits: cookingclassy.com