White Chocolate Topped Gingerbread Cookies
I can’t believe it’s already day 12 of the 12 Days of Christmas Treats! I spend so much time baking cookies and taking pictures ahead of time and then it seems like the actual 12 days of posts goes so quickly! But at the very least, I saved one of the best cookies for last.
These gingerbread cookies are thick and chewy, almost like a cookie form of gingerbread cake. The white chocolate center just makes them even more delicious. White chocolate and gingerbread go together perfectly and these cookies are no exception.
These gingerbread cookies are a great treat for Christmas and out of all the treats I made this year, these cookies were some of our favorites!
P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.
White Chocolate Topped Gingerbread Cookies
Yield: about 5 dozen cookies
- 3 cups flour
- 2 tsp. Ginger, Ground
- 1 tsp. Cinnamon, Ground
- 1 tsp. baking soda
- 1/4 tsp. Nutmeg, Ground
- 1/4 tap salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp. Vanilla Extract
- ~8 oz white chocolate, cut into small chunks
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- In a separate bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and beat well. Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chunk of white chocolate into the center of each cookie. Leave on the cookie sheet until the chocolate begins to melt. Use the back of a spoon to swirl it into a little chocolate puddle. Remove cookies to wire racks; cool completely. Store cookies in airtight container up to 5 days.
adapted from McCormick, via Culinary Concoctions by Peabody
Oh wow, these are so innovative. I must give these a try for the holidays. I’m sure those white chocolate centers are absolutely divine!
An inviting cookie.
Just wanna have a bite right now
ohmigosh i LOVE the idea of these cookies!!
Love that little pool of white chocolate!
White chocolate and gingerbread? Yes please.
They look great, Megan!!
These sound so yummy!
These look so good.
Wow, these look fabulous! Bookmarking…
I am dying over here with desire to eat these!!! If I could wiggle my nose and make one appear that would totally be happening right now!
Brilliant! I have been thinking about what to top my ginger/molasses cookies with, and this would be perfect!
I made these last night and they are DELICIOUS!! Thanks for sharing this recipe – it is definitely going in the archives. Side note: I made your mint truffles 2 days ago. They are also yummy; however, the only mint chips I could find were mint green and yours were such a lovely chocolate color that I thought maybe if I added some regular chocolate they would turn out brown. WRONG. They are a hideous army green color. Totally unappetizing to look at, but still tasty! 🙂
I’m so glad you liked these! Thanks for taking the time to comment and let me know. 🙂 And sorry to hear about the color of your truffles – my solution would just to be to cover them in sprinkles haha. Glad you liked them at least 🙂
These look wonderful! I love white chocolate with gingerbread. They just go so well together, what a great cookie! Sad the 12 days are over, you had some amazing treats!
I just made these tonight and they are amazing!! Best gingerbread cookie I have ever had, and then the added white chocolate…yummmmm!!!
I’m so glad you liked them! Thanks for the comment 🙂
Do you have to roll these out are refrigerating them?
Nope, you just have to roll the dough into balls and roll in granulated sugar. Easier than traditional gingerbread men. 🙂
Just wanted to say we made these twice over Christmas and they were a huge hit! Thanks for a recipe that’s now goons to be an annual tradition! 😉
I’m so glad you liked them! These are some of my favorites 🙂
i love ginger white chocolate cookies. ie: http://www.anickh.blogspot.com/search/label/ginger%20cookies
but i only like them if their soft. not a fan of ginger “snaps”
I know it says you can refrigerate the dough overnight, but what if it will a full 24 hours before I can get back to it to make the cookies? Is that too long?
No, it should be fine 🙂