CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES
These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!
Provided by Mickie Lear
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
- Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g
WHITE GINGERBREAD
Make and share this White Gingerbread recipe from Food.com.
Provided by Heather Sullivan
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Rub the butter into the flour.
- Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
- Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
- Roll it out, cut it into shapes.
- Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.
Nutrition Facts : Calories 1082.7, Fat 48.6, SaturatedFat 30.1, Cholesterol 126, Sodium 502.9, Carbohydrate 149.7, Fiber 4, Sugar 57.2, Protein 13.8
WHITE GINGERBREAD TEA CAKE
A very pretty, light, moist tea cake. IF you use the tube or bundt pan, you can use the center as a flower vase by picking fall flowers, wrapping them in a wet towel and place in the center of the cake. I think this recipe originally came from an old Inn cookbook.
Provided by bayou-mimi
Categories Quick Breads
Time 50m
Yield 1 tea cake
Number Of Ingredients 11
Steps:
- Mix together flour, sugar and butter until mixture resembles coarse cornmeal.
- Add 1/2 of the tsp of the cinnamon, blend.
- Set aside 1 cup of mixture.
- To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir.
- Add egg and buttermilk, beating till smooth.
- Pour batter into a greased and floured 10 inch tube pan.
- Sprinkle reserved crumb mix evenly over top.
- Bake 40 minutes, or until tester inserted in center comes out clean.
- Cool and serve.
Nutrition Facts : Calories 2634.6, Fat 101, SaturatedFat 61, Cholesterol 460.4, Sodium 1609.9, Carbohydrate 400.5, Fiber 8.3, Sugar 206.9, Protein 37.4
GINGERBREAD DOUGH
Steps:
- Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
- Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
- Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
- When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
- Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
- Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
- Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
- Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.
GINGERBREAD TRUFFLES
Make Gingerbread Truffles in just a few minutes with this simple no bake recipe! The combination of ginger snaps and white chocolate bring a decadent but simple treat you will love for the holiday season.
Provided by Jill
Categories Dessert
Number Of Ingredients 5
Steps:
- Line cookie sheet(s) with parchment paper,
- Add gingersnap cookies in the food processor. Using the food processor continue to chop the cookies until they are finely crushed.
- Add in the cream cheese and vanilla. Continue to process until the mixture blends together.
- Using the cookie scoop make tablespoon size balls, (You will want to roll the dough into balls)
- Put each dough ball on the parchment paper lined cookie sheet. Place the cookie sheets in the refrigerator for about 30 minutes (Or until firm)
- When the truffles are chilled move them to a plate.
- Add the white chocolate wafers to the saucepan.
- Begin to melt the wafers in the saucepan over low heat.
- Continue to stir so the chocolate doesn't burn.
- Dip the gingerbread balls (one at a time) into the melted chocolate. (You can use either a fork or spoon for the dipping). Continue to dip the gingerbread ball into the melted chocolate until it is completely coated.
- Place the chocolate coated truffles on a lined cookie sheet. Immediately sprinkle the truffles with the extra cookie crumbs before the melted chocolate hardens.
- Put the truffles on the cookie sheets back in the refrigerator for the chocolate to continue to set.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 128 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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- In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.
- In a small bowl, whisk to combine flour, ginger, cinnamon, and salt. Then, gradually add the dry ingredients into the wet ingredients, and mix until your mixture forms into a dough mass.
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