I am not a big fan of traditional gingerbread cookies, and I am also not a fan of white chocolate chips. But, put together, these make a killer combination. I loved these cookies! They are my favorite gingerbread cookies hands down and these are the ones I will be making at the holidays each year from now on.
This recipe makes two large cookies. I honestly had a hard time sharing them.
Ingredients:
1 Tablespoon butter
3 Tablespoons brown sugar
1 Tablespoon whisked egg
1/4 teaspoon vanilla
1/4 cup + 2 Tablespoons flour
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/16 teaspoon each of nutmeg and cloves (basically a pinch)
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup + 2 Tablespoons white chocolate chips
Instructions:
Mix together your butter and brown sugar in a small to medium bowl.
Add whisked egg and vanilla and mix together.
In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Add white chocolate chips and mix.
Separate into two cookies and place on a well greased metal baking tray/sheet or one covered with parchment paper.
Place cookies on baking sheet in the freezer for about 15 minutes.
Preheat oven while cookies are getting firm.
Bake for about 10-14 minutes until done. (Depends on how hot your oven is)
Take cookies out and cool on a cooling rack. Enjoy!
This recipe was tweaked from Jane's Patisserie: Gingerbread NYC Cookie Recipe.
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