Chewy Triple Ginger White Chocolate Cookies
These irresistible chewy, soft ginger white chocolate cookies will become your family’s new favourite holiday cookie – I guarantee it!
Equipment
Ingredients
- 2 cups flour
- 2 tsp ginger
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/2 tsp salt
- 3/4 cup packed golden brown sugar
- 2/3 cup butter softened
- 2 eggs
- 1/4 cup molasses tip: spray your measuring cup with an oil spray first - the molasses will slip out much easier
- 1 tsp vanilla
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup white chocolate chunks or chips
- 1 tbsp grated fresh ginger tip: keep your fresh ginger in the freezer - it's easier to grate and lasts a lot longer
- sugar for rolling
Instructions
- Combine flour, ginger, soda, cinnamon, cloves and salt in a bowl. Using medium speed of an electric mixer, beat together brown sugar and butter until fluffy. Add egg, molasses and vanilla; beat until blended.
- Add flour mixture and mix just until blended. Gently stir in crystallized ginger, white chocolate and fresh ginger. Cover and refrigerate dough for 1 hour.
- Shape dough into 1 inch (2.5 cm) balls. Roll balls in sugar and place 2 inches (5 cm) apart on parchment-lined cookie sheets.
- Bake at 350ºF (my oven is super hot so I had mine at 325) for 12 - 14 minutes or just until cookies are cracked on top. Cookies will be soft to the touch; do not overbake.
- Cool on cookie sheets for 1 minute. Transfer cookies to racks and cool completely. Store in a tightly sealed container for up to 4 days or freeze for up to 2 months.
Video
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