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.
Recipe adapted from Culinary Concoctions by Peabody