Monday, December 10, 2012

White Chocolate Topped Gingerbread Cookies

Sweet, spiced, soft gingerbread is quintessential to the holidays.  But this year, rather than roll out, cut out and decorate my gingerbread, I thought this recipe for a tender cookie topped with a little unexpected white chocolate.  The mild white chocolate flavor pairs well with the cinnamon and spice of the cookie, but I do which the chips would have filled the cookies like a thunbprint, rather than bake up and spread a bit.  Regardless, the flavor is there and the cookies are a delicious alternative to the labor-intesive rolled cookies.  And the result is still a pretty, festive brown cookie with a little white decorative topping, just like the traditional little men of the flavor.

After finding this recipe on Pinterest, I visited Culinary Concoctions by Peabody and really like the simplicity of this recipe and the unexpected addition of white chocolate.  The soft dough did require a bit of gathering and slight kneading by hand.  I also slightly adapted Peabody's recipe to add the chocolate chips part way through baking so they could melt a bit into the cookie.  Be sure to let the dough chill so that you can roll it into balls or else it will get very sticky.  And if the dough starts sticking to your hands, pop it in the fridge for a bit before resuming.  If you must make your gingerbread cookies this year and are running out of time to bust out the rolling pin, give these a try and enjoy.

White Chocolate Topped Gingerbread Cookies


3 cups flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
1/4 cup sugar, for rolling
1 cup white chocolate chips

In a large bowl, whisk together, flour, ginger, cinnamon, baking soda, nutmeg and salt.

In the bowl of a stand mixer or a large bowl with a hand-held mixer, beat butter and brown sugar until fluffy, scraping sides of bowl as necessary.

Continue beating and add molasses, egg and vanilla until combined.

Gradually add flour mixture, mixing gently until fully incorporated.  Gather dough with your hands or a spatula into a firm ball.  Cover and chill for 4 hours or overnight.

Pull off small chunks of dough and roll into 1 inch balls.  Roll dough balls in sugar and arrange on parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 4-5 minutes.  Remove from oven and press 4-6 white chocolate chips into the center of each cookie.  Return to oven, turning baking sheet 180 degrees. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Bake for another 4-5 minutes or until edges set and bottoms are gently browned. 

Remove from oven and cool on pans for 2-3 minutes before moving to wire racks to cool completely.

Makes 5 dozen cookies.

Happy Baking,
The Cookie Princess

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