I relented to the peer pressure of the blogosphere and baked a batch of Christmas cookies. These are the softest, chewiest gingerbread cookies I have ever tasted, and they are really delicious (just ask my co-workers!). If you want my permission, I see no problem with eating four at a time. I would highly recommend you include these on your plate of treats that you leave out for Santa on Christmas Eve, he will probably give you a little extra somethin’ for doing so.
Wishing you all a merry and bright holiday filled with joy, a new year of peace, and more smiles than tears in 2012.
3 c all-purpose flour
2 t ground ginger
1 t ground cinnamon
1 t baking soda
1/4 t ground nutmeg
1/4 t salt
3/4 c unsalted butter, room temperature
3/4 c firmly packed brown sugar
1/2 c molasses
1/4 c sugar
1 t vanilla extract
1 c white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed.
- Form dough into a thick flat disk, wrap in plastic, and refrigerate for 4 hours (or overnight).
- Preheat oven to 350°F. Shape cold dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Cool on wire racks.
makes about 4 dozen
calories: about 100 per cookie