These white chocolate ginger cookies made me think a little about the holiday season and what it means to me. My absolute favorite part about the holidays is the giving. It’s not the decorating-although it’s truly beautiful this time of year, it’s not the music-although that comes in close second, and it’s certainly not in the receiving-I actually just don’t care that much about getting gifts, call me weird. I adore the service, giving, and loving of the season. It’s the one time of year that we seem to look outside our own homes and discover who the people are around you and what you could do to give. All of us may not be in a position to give monetarily, but there is always a way to do a little sharing.
One of my favorite ways to give is through food. It doesn’t have to be perfect, but something that you have taken the time to make with your hands, and your heart (awwww, made with love. ;) But seriously.) could mean so much to someone you know. A platter full of cookies once appeared on my doorstep on a horrible, rotten, no good kind of day and I’ll tell you what, it was all I needed. Did it change the fact that my husband had lost his job? Nope. But it did mean that someone out there had taken the time to respond to an inkling feeling that I could use a little love, and therefore someone out there loved me.
And so, when I was asked by Nikki to join in on a little (or ginormous because everyone adores Nikki) cookie exchange I had no choice but to say yes. Cookies are delicious, they can mean a ton, and Nikki is all kinds of awesome, so it’s the perfect recipe for fun.
These white chocolate ginger cookies are perfectly crisp around the edges, tender and chewy in the centers and packed full of warm, spicy flavor with a light and delicious drizzle of white chocolate. Mmmmm chocolate.
White Chocolate Ginger Cookies
Makes 2-3 Dozen
*There is a very important note about these cookies… You absolutely MUST mix the butter and sugars for 3 minutes. I promise you will have flat cookies if you do not do it. I promise!! In fact, ginger cookies can be a bit temperamental so it is best to follow the instructions exactly.
3/4 Cup Butter, Unsalted, softened to room temperature
1/4Cup +1 Tablespoon White Sugar
1/4 Cup+1 Tablespoon Dark Brown Sugar
1/3 Cup Dark Molasses
3 Tablespoons Light Molasses or Grade A Maple Syrup
1 Large Egg, slightly beaten
1 Teaspoon Ground Ginger
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Sea Salt
2 1/2 Cups Flour
1 1/2 Teaspoons Baking Soda
*Extra Sugar for rolling
Heat the oven to 375.
In a kitchen aid or large mixing bowl, add the butter, white sugar and brown sugar. Mix on medium-high speed for 3 minutes.
Add the molasseses/maple syrup, and mix again, just until thoroughly incorporated.
Add the egg, and mix until smooth.
Meanwhile, add the dry ingredients to a bowl and whisk to combine. Turn the mixer to medium speed and slowly add the dry ingredients. Mix until the dough is thick and no flour remains.
You may bake immediately, but I’ve found the cookies to be even better if you let them chill in the fridge (tightly wrapped with Saran Wrap) for 1 hour to overnight.
Scoop out rounded tablespoons of the dough, roll into balls, roll in the sugar and place on a parchment lined baking sheet.
Bake for 8-10 minutes.
Remove from the oven to cool for a minute, place on a cooling rack and repeat with remaining dough.
Once cooled, melt the chocolate in 15 second intervals, stirring between, until smooth. Drizzle the chocolate over the cookies and set aside until the chocolate hardens.