I think I've mentioned my love of white chocolate before. It makes everything better. And who knew it was such a great complement to gingerbread? This is such a great recipe for the holidays: soft, chewy gingerbread with a little extra candy on top. It would be perfect for a cookie exchange. Or for Santa Claus.
Makes about 34 cookies
Prep Time: 30 Minutes
Waiting Time: 4 hours*
Bake Time: 10 Minutes
Total Time: about 5 hours (or about 90 minutes if you follow my tip at the bottom)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl and set aside. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla. Beat well. Gradually beat in flour mixture on low speed until well mixed.
Place dough on plastic wrap and form into a flat, thick disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.*
Preheat oven to 350 degrees. Shape dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on ungreased baking sheets
Bake 8-10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Let cool on wire racks.
*I was impatient, so instead of waiting 4 hours for the dough to cool in the fridge, I put the dough in the freezer and let it cool for 30 minutes. It worked just fine. Just don't forget about it!