Christmas Gingerbread Cookies with White Chocolate Chips
Total Time:1 hour 30 minutes
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 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
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Ensure the spices are evenly distributed so that every cookie has a consistent warmth and flavor. Set this bowl aside for later use.
In a large 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, then continue to beat until the liquid ingredients are fully incorporated and the mixture is smooth.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Once the flour is barely visible, use a spatula to gently fold in the white chocolate chips by hand.
Wrap the dough in plastic wrap or place it in a sealed container and refrigerate for at least one hour. Chilling the dough is essential for gingerbread because it allows the flavors to meld and prevents the cookies from spreading too thin while they bake in the oven.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and roll them into balls, placing them two inches apart on the sheet. Bake for 8 to 10 minutes until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for five minutes before moving them to a wire rack.
