No real time for a post. I don’t have a ton of access to a computer right now. Which also means, once again, I can’t be answering your baking questions. I know you have them because they keep getting asked. Just an FYI- they aren’t going to get answered until after the new year, just like I have said over and over again in previous posts.
Okay enough of that. I have two cookie exchanges this year. I had zero time and hardly any ingredients around so I had to find something simple, yet festive for my first exchange. These I found on the McCormick Spice website. You would be amazed what great recipes they actual websites of the makers of the product have. I think all too often we just focus on food blogs and forget about that (and no, they aren’t paying me to say that). Anyway, the original recipe calls for a Hersey’s Hug to go on top. But they don’t seem to have those out right now this time of year, so I went with just white chocolate chips. Which made them look like birds nests, but whatever. 🙂 They are a nice soft cookie that tastes just like a nice piece of gingerbread cake, but in cookie form.
Hope all is well with everyone.
- 3 cups flour
- 2 tsp. Ginger, Ground
- 1 tsp. Cinnamon, Ground
- 1 tsp. baking soda
- ¼ tsp. Nutmeg, Ground (I used fresh)
- ¼ tap salt
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ¾ cup firmly packed brown sugar
- ½ cup molasses
- 1 egg
- ¼ cup granulated sugar
- 1 tsp. Vanilla Extract
- 1 cup white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Beat butter and brown sugar in large bowl with 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. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.