Everyone loves a good chocolate chip cookie, but these sweet and spicy treats are a ginger lover’s dream. Easy to make and even easier to eat, these have quickly become a new fall favorite at our house.
*EDIT: After posting this I entered a local cookie recipe contest and I won!!
Award-Winning White Chocolate Chip Chewy Gingerbread Cookies
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cardamom
- dash of salt
- 1 stick of very soft salted butter
- 1/2 cup brown sugar
- 1/4 cup mild molasses
- 1 teaspoon vanilla
- 1 egg
- 1 cup white chocolate chips
- scant 1/4 cup chopped candied ginger
Preheat oven to 375 degrees. Combine 7 dry ingredients in small bowl. In medium bowl or mixer bowl, add butter, brown sugar, molasses, and vanilla. Beat until thoroughly combined. Beat in egg. Add in dry ingredients and beat until incorporated. Beat in white chips and candied ginger.
While these can be baked right away, I do like to pop the dough into the refrigerator for about an hour before baking to keep the dough from spreading.
Drop heaping tablespoons of dough onto cookie sheet and bake for 9-11 minutes. The edges will start to darken Let them cool for a minute or two on the pan before removing.
This dough freezes very well too, so you can keep some around for cookies on demand. Enjoy!
city food. country kitchen. 