A couple years ago, I hosted a Christmas cookie exchange with a bunch of girlfriends in the Houston area. (I thought I needed an excuse to bake cookies back then, ha!) I tried this recipe for the occasion, and oh. my. goodness. If gingerbread cookies were acceptable to bake all year round, I most definitely would eat this cookie all year round. Instead, I make them a couple times during the month of December and think about them the rest of the year. Yes, they are that good.
If you're not a white chocolate fan, I think these would be delicious with semi sweet or dark chocolate instead. But white is my favorite. And I know, I know, it's not really chocolate.
Gingerbread Cookies with White Chocolate Chips
Ingredients:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chips
1 cup granulated sugar-for coating cookie dough balls
Directions:
Preheat the oven to
350°F. Line large baking sheet with parchment paper.
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chips.
Scoop the dough into balls and roll in granulated sugar. Place on
lined baking sheet, about two inches apart. Bake for 10 minutes- the
cookies will still be soft. Remove from oven and let cookies cool on the
baking sheet for five minutes. Transfer to a wire rack and cool
completely.
