These are my favorite cookies I made this year and I can't get enough of them! I don't like gingerbread, but these are so different. There's a ton of flavor with the perfect amount of spice to not be overpowering. And the white chocolate compliments that spice spectacularly! Plus, they're super adorable and classy. They're soft and chewy but hold up well without falling apart. This recipe also makes a huge batch of cookies so there's plenty to share.
I just piped the holly on the cookie with leftover white chocolate that I dyed, but there are holly sprinkles that you can easily find in the Christmas baking aisle.
Servings: 4 dozen
Prep Time: 10 min
Total Time: 30 min + 1 hr of chilling
INGREDIENTS:
3/4 cup butter, softened
1/2 cup + 3 Tbsp sugar
1/2 cup packed brown sugar
1 egg
2 tsp vanilla
1/4 cup molasses
2 1/4 cup flour
1 tsp baking soda
Pinch of salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 bag (10oz) white chocolate chips (about 3 cups)
3 Tbsp shortening or coconut oil
Red and Green food coloring (or holly sprinkles)
DIRECTIONS:
In the bowl of a stand mixer, combine butter, 1/2 cup sugar, and brown sugar until blended. Add egg, vanilla, and molasses and mix until smooth.
With the mixer on low, gradually add the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg and mix until just barely combined.
Cover the bowl with plastic wrap and place dough in the refrigerator to chill for 1 hour.
Preheat oven to 350 degrees F and prepare two cookie sheets with parchment paper of silicon baking mats.
Scoop dough out in about 1 1/2 Tbsp (about the size of a grape) and roll each scoop into a ball. Slightly flatten the ball into a disk between the palms of your hands then coat the disk in sugar using the 3 Tbsp of left over sugar.
Place sugared disks on the prepared cookie sheets about 2 inches apart.
Bake for 8 minutes. Let cool on the baking sheet for 5 minutes before transfering to a wire rack to cool completely.
In a microwave safe bowl, melt the white chocolate and the shortening in 30 second intervals, mixing after each session until the chocolate has melted and is smooth.
Line your counter with wax paper. Dip half of each cookie in the white chocolare and run the bottom of the cookie along the edge of the bowl to remove some of the excess. Set on the wax paper and let dry.
Decorate however you like! I dyed some of the leftover melted white chocolate green and red and placed it in small ziploc bags, snipped a hole in the corner and used that to pipe the holly design!
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