These White Chocolate Topped Gingerbread Cookies are soft and chewy molasses cookies rolled in sugar and topped with white chocolate.
This is an updated version of an old post originally in 2010 (yes, this blog is old :D).
But I make this cookie every year for Christmas.
If I don’t people revolt.
And well, I’d like to avoid cookie riots if possible.
You never know what is going to be popular on Pinterest.
Of all the recipes I have on this blog, I never thought these cookies would be popular.
But boy these sure are.
Year after year they are THE cookie that people pin for holiday baking.
Like number one each year no matter how many cookies I make.
They come back to these.
I mean don’t get me wrong they are really tasty.
I’m just surprised at the amount of repins it gets.
It also surprises me that they are popular all year long.
Especially because they photos are pretty old too.
They aren’t styled fancy.
Here is a cookie.
Against a green background.
And they are cropped super tiny because that’s what we did back in the day.
The old school food blogging days that is.
Why are these White Chocolate Topped Gingerbread Cookies so popular?
A very good question.
I’ve been trying to figure out that question for a long time now.
Still haven’t figured it out yet.
My one guess is because they are so simple.
They really are.
Make some dough.
Roll it in a ball.
Then roll the ball in sugar.
And put some white chocolate on it while they are still hot.
Way simpler than rolling out gingerbread men and decorating them.
Plus, since they don’t have a face I don’t feel guilty eating them.
Because you have to admit that seems a little wrong to bite the head off the cookie.
I can’t eat a chocolate Easter bunny for the same reason.
Guilt over an inanimate object.
I really think most people, especially around the holidays, are looking for simple.
I know I am.
I originally made these because I was going to a cookie exchange but had hardly any ingredients in the house.
So the ingredients are readily available in most households.
Well, in most households where you bake a lot.
Some of you may have to head for the store.
But all the ingredients can be found year round.
Which is always a bonus in my book.
Because you never know when you need a molasses cookie pick me up.
These cookies also have a lot of flavor.
Most gingerbread cookies do.
For an extra special touch these cookies are rolled in sugar giving them a nice crunch.
And then as the name implies topped with white chocolate chips.
It’s a great day to order my cookbook.
Want More Holiday Cookies?
- 3 cups flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. fresh ground nutmeg
- 1/4 tap 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 egg
- 1/4 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.