I’m a big fan of ginger. I have found that people either hate ginger or love ginger. Nobody ever says ginger is just okay. I love crunchy ginger snaps, dark ginger cake with chocolate undertones, ginger biscotti, and these tasty little cookies. This cookie is for the diehard ginger lovers only!
I was digging around the web and found this recipe over at McCormick. The ones who do all the spices and such. I have found that many manufacturers of food products have sites with lots of recipes. If you have lots of extra time, and who doesn’t, check it out.
These cookies are perfect with a cuppa hot tea or a cup of your favorite holiday blend of coffee. I’m pretty sure these just might be adult cookies. They are heavy with a molassessy-gingery kind of sweetness, touched by a kiss of cinnamon. The white chocolate lends itself very well to the chewy, soft spicy cookie. I’m pretty sure Santa will love these.
Soft Ginger Cookies with White Chocolate
adapted from a recipe by McCormick, the spice people
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
3/4 cup soft butter (room temp)
3/4 cup packed brown sugar
1/2 cup molasses
1 large egg (room temp)
1 teaspoon vanilla extract
extra granulated sugar and cinnamon mixed together for coating the cookies
1 12 ounce bag white chocolate chips (your choice if you melt or just use the chips)
Mix the flour, ginger, cinnamon, nutmeg, baking soda, and salt in a large bowl. In the mixer bowl, using an electric mixer, beat together the butter and brown sugar until very will blended and fluffy.
Add the molasses, egg, and vanilla to the butter/brown sugar mixture. You will see why everything had to be at room temperature. Mix very well until it is pretty much incorporated. It will look kind of speckled, but that’s okay.
Now, on low speed, add in the flour mixture a little at a time, mixing well after each addition. The cookie dough will be stiff and almost kind of dry looking. That’s okay. Tear off a good length of plastic wrap and plop the dough in the center. You will have to scrape the beater and the bowl pretty good since the dough is so stiff.
Pat the dough into a thick disc, wrap it in the plastic wrap and refrigerate overnight. The original recipe said “4 hours or overnight”. I made an executive decision and chose overnight because in 4 hours it would have been midnight and I wasn’t going to bake cookies at midnight when there wasn’t a Christmas movie on. I have priorities.
Preheat the oven to 350 degrees. Roll the dough into 1 inch balls. Roll in a sugar/cinnamon mixture. Place 2 inches apart on a parchment lined baking sheet.
Bake 8 to 10 minutes (9 worked for me) or until the bottom/edge has just a tish of brown. Since the dough is so dark brown, it was difficult for me to know how long to bake. I baked a couple of cookies first and 9 minutes was the winner. They weren’t too gooey to smoosh down.
A. When the cookies are done, pull out of the oven and immediately smoosh down the cookie with the bottom of a small glass dipped in the sugar/cinnamon mixture (it keeps the glass bottom from sticking). Then, transfer to a cooling rack. Do this if you are going to melt the chocolate to drizzle. The cookies can be drizzled after they cool off a bit.
B. When the cookies are done, pull out of the oven and immediately press 5 or 6 white chocolate chips into the center of the cookie. Then, transfer to a cooling rack.
After the cookies have cooled completely, store in an airtight container up to 5 days. Makes about 5 dozen cookies. Actually, it made exactly 5 dozen cookies for me.