Soft Gingerbread Cookies with White Chocolate Chips

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses, unsulphured

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 2 1/4 tsp Baking soda
  • 1 1/4 tsp Cinnamon
  • 1/2 tsp Clear vanilla extract
  • 1 1/4 tsp Cloves, ground
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 2 cup Sugar
  • 1 Sugar crystals, red and green
  • 1 tsp Vanilla extract
  • 1 1/2 cups White chocolate chips

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk

Found on blogghetti.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• ½ cup unsulphured molasses (I use Grandma’s Molasses)
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 2¼ tsp baking soda
• 1 tsp salt
• 1¼ tsp cinnamon
• 1¼ tsp ground cloves
• 1 tsp ground ginger
• 2 large eggs
• 3½ cups all-purpose flour
• 1½ cups white chocolate chips
• 1 cup sugar (for coating cookie dough balls)
• 1 cup powdered sugar
• ½ tsp clear vanilla extract
• 1 – 2 tbsp milk
• red and green sugar crystals

Directions

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper, silicone baking mat or spray with non-stick spray. Set aside.
• In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
• Add in the molasses, canola oil, vanilla, baking soda, salt, and spices and mix until well combined.
• Add the eggs, one at a time, and beat until smooth. Then, slowly add in the flour.
• By hand, stir in the white chocolate chips.
• Scoop the soft dough into 1 ½ inch balls (a tablespoon cookie scoop works well here). Roll each cookie dough ball in the granulated sugar and then place on lined baking sheets, 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 before removing to a wire rack and cool completely.
• To glaze: mix one cup of powdered sugar with ½ teaspoon of clear vanilla extract and a tablespoon or two of milk. You want a drizzling consistency. Then immediately sprinkle red and green sugar crystals on the glaze. Let glaze harden before storing.
• Recipe adapted from King Arthur Flour