Day 11 already—how did that happen? Time flies when you’re baking, and these gingerbread softies are worth every minute in the kitchen.
I’m a big fan of ginger-flavored cookies. The combination of molasses and warm spices is irresistible, and I prefer a softer cookie rather than a hard snap. These come out tender with just a slight crisp on the outside and a chewy center, studded with smooth white chocolate chips for a sweet contrast. They’re holiday-perfect and easy to love.
Of course, my exercise routine has had to step up to match all the treats I’ve been sampling, but sharing these recipes has been so much fun. My husband has been generous with sharing the cookies at his office, so at least the calories aren’t all staying at home!
I’ve enjoyed sharing these holiday treats with you. Tomorrow is the final day of the series—Christmas Eve—and I have one more special recipe Santa will approve of. Check back then!
Gingerbread White Chocolate Chip Softies
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Ingredients
- 1 cup (200 g) granulated sugar, (plus extra for rolling)
- ¾ cup (142 g) shortening, (I prefer the Butter flavored Crisco)
- 1 large egg
- ¼ cup (60 ml) molasses
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup (170 g) white chocolate chips
Instructions
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In a stand mixer, cream the granulated sugar and shortening until light. Add the egg and beat until the mixture is thick. Scrape down the bowl, then mix in the molasses until combined.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Add the dry ingredients to the creamed mixture and mix just until blended. Fold in the white chocolate chips. If the dough seems very soft, chill it in the freezer for about 30 minutes; this helps with shaping but isn’t always necessary.
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Shape the dough into 1½-inch balls and roll each in granulated sugar. Arrange the balls on a greased or parchment-lined baking sheet, spacing them apart.
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Bake at 350°F (175°C) for 7–10 minutes, until the cookies are set but not browned. Mine took about 9 minutes. Let cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.
Notes
- BAKING TIP – To substitute butter for shortening: melt the butter and let it cool before using. Increase the flour to 2¼ cups and be sure to chill the dough thoroughly before baking to prevent spreading.
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