Hey guys! Today at my aunts I made these white chocolate gingerbread cookies! I thought they were so good! Here’s how I made them:
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 (3/4 cup) sticks butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup sugar
- 60 White and milk chocolate swirled Hershey hugs.
First mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add molasses, egg, and vanilla; mix 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" balls. Roll in 1/4 cup granulated sugar to coat. Place 2 inches apart on uncreased baking sheets.
Bake 8-10 minutes or until edges of cookies just begin to brown.
Right after the cookies get out of the oven push a Hershey’s hug into the middle. Remove to wire racks; cool completely.
Hope you guys enjoyed these cookies as much as I did!
This recipe came out of a Meijer | Holiday 2020 flyer I got in the mail
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