Christmas Gingerbread Cookies with White Chocolate Chips
Total Time:25 minutes
Ingredients
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup molasses
1 large egg
1 teaspoon alcohol free vanilla extract
1 cup white chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. This ensures the cookies do not stick and makes cleanup a breeze once the holiday festivities are over.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Make sure there are no large clumps of spices so that every bite of the cookie is perfectly seasoned.
In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer.
Add the egg, molasses, and alcohol free vanilla extract to the butter mixture. Beat on medium speed until the liquid is fully incorporated and the color is a rich, dark brown.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Use a spatula to fold in the white chocolate chips by hand so they are evenly distributed throughout the dough.
Roll the dough into one inch balls and place them two inches apart on the prepared baking sheets. Bake for 8 to 10 minutes until the edges are set but the centers still look slightly soft. Allow them to cool on the pan for five minutes before moving them to a wire rack.
