As you guys can probably tell from the rest of my blog I LOOOVVVEEE making cookies in the house! There is something so nice about making a delicious little snackum and smelling freshly baked cookies when you walk into the house. I am going home for the holidays (New York!) so I didn't want to go totally crazy and make too many cookies in the home. I decided to try a soft gingerbread cookie recipe and they are super good. What is nice is that you can leave them plain or dip them in anything you want! As a lover of white chocolate, I followed the direct recipe and then sprinkled them with little star sprinkles!
A lovely soft chewy cookie covered with white chocolate and perfect for the festive season or a lovely gift hamper.
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (170 grams) butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses or black treacle
- 1/4 cup sugar
- White chocolate chips/bars
- Desired sprinkles
- Combine the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
- Cream the 170 grams of butter and 1 cup sugar.
- Add the egg and beat until fully combined.
- Add the orange juice and molasses until combined.
- Add in the dry ingredients in small batches until it forms a nice dough.
- Refrigerate for 2-3 hours, if you can’t at least put it in the freezer for a half an hour.
- Preheat the oven to 350 degrees.
- In about 2 tablespoon balls, roll into the 1/4 cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.
- Bake for 9-11 minutes. As dough is dark just make sure to check them with your finger and don't overbake!
- If desired, melt some white chocolate over a low heat. Add a spoon of butter and splash of milk until the chocolate forms a nice thick consistency. Dip each cookie and dust with sprinkles as needed.