Chewy ginger and molasses cookies rolled in sugar and topped with white chocolate, these cookies are perfect for the Fall season!
Before I get to these cookies… I have a few confessions to make.
Confession #1: I love the Holiday season for one huge reason… It gives me an excuse to BAKE ALL THE TIME.
Confession #2: I HOARD baking supplies. This is a new thing for me. Since moving to Germany, the luxuries of American grocery stores, having everything I need, at my disposal, all of the time is not a reality here. When I see something at my local military commissary, I buy it… in bulk.
Confession #3: I think “blossoms” may be becoming my favorite holiday cookie. I have discovered two new ways of making them other than the traditional peanut butter with chocolate on top. First, was my White Chocolate with Peppermint Kiss Blossoms and now these. Gingerbread blossoms topped with white chocolate chips.
Confession #4: I’ve come to the realization that I’m not going to make it though the Holiday season without gaining 10lbs just from cookies. It’s okay though, I’ll blame it on the pregnancy.
So maybe these White Chocolate topped Gingerbread Blossoms are my new favorite cookie. Covered in sugar and topped with white chocolate, they taste like Fall in my mouth.
And maybe, I’ll stop baking cookies.
At least not until January.
White Chocolate topped Gingerbread Blossoms
- 3/4 cup (12 tbsp or 1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup firmly packed light brown sugar
- 1 egg
- 1/2 cup full flavor molasses
- 1 tbsp bourbon whiskey (you can substitute vanilla if you don’t have bourbon)
- 2 tbsp milk
- 3 cups flour
- 1 tbsp ground ginger (fresh if possible)
- 1 tsp cinnamon
- 1/4 tsp nutmeg (fresh if possible)
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup sugar
- 1 cup white chocolate chips
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt and baking soda. Set aside.
- In the bowl of an electric mixer, cream together the butter and brown sugar for about 2 minutes.
- Add the egg to the sugar/butter and cream for another 2 minutes. Make sure to scrape the sides of the bowl.
- Slowly pour in molasses and bourbon then beat until combined.
- In three parts, add the flour mixture. Scrape the sides of the bowl between each addition. Mix just until combined.
- Add the milk and mix only until incorporated.
- Scrape the sides of the bowl and pat the dough into a ball. Cover with plastic wrap and place in the freezer for 30 minutes to an hour to firm. If you have time, you can put the dough into the refrigerator 8 hours or overnight.
- When ready to bake your cookies, line cookie sheet with parchment paper and pre-heat your oven to 350 F degrees.
- Scoop 1-inch balls of dough using an ice cream scoop and form them into a ball using your hands. Roll them in the sugar then place 2 inches apart on your lined cookie sheet.
- Bake 8-10 minutes or until the edges begin to brown. Do not over bake!
- Immediately press your thumb into the top of each cookie. Drop 6 white chocolate chips into the well you just created then remove cookies to a wire rack.
- After chocolate begins to melt, use a toothpick to swirl the chocolate together into a pretty swirl.
- Cool completely and store in an airtight container for up to 5 days.
Recipe adapted from Culinary Concoctions by Peabody