Last week I took these cookies to my neighbor's Cookie Exchange and I wanted to share the recipe. These cookies are a family favorite, with the recipe coming from an old Better Homes and Gardens magazine that featured my father-in-law's cousin, Winnifred Jardine. Winnifred was an amazing cook who had a regular cooking column in the newspaper. I've taken her original recipe and "kicked it up a notch" by dipping it in white chocolate. Either plain or dipped they are the perfect Christmas cookie, soft, chewy and full of holiday spices!
The ingredients - flour, ginger, baking soda, cinnamon, cloves, butter, sugar, an egg and molasses.
The process is like any regular drop cookie - cream butter with the sugar, add the egg and molasses and beat well.
Roll dough into balls and dip or roll in sugar. I like to use sanding sugar, the crystals are a bit bigger.
Bake at 350 for 10 minutes.
Let cookies cool completely, then melt a bag of white chocolate chips acccording to package.
Dip each cookie into the white chocolate and place on a
sil-pat or wax paper to dry.
These package up beautifully for gift giving-
if they last that long!
Big Soft Ginger Cookies2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter at room temp
1 cup sugar
1/4 cup molasses
2 Tbsp sugar
Combine flour, ginger, soda, cinnamon. cloves salt; set aside.
In a large mixing bowl cream butter and sugar until fluffy. Add egg and molasses and combine thoroughly.
Shape into 1 1/2 inch balls and roll in additional sugar. Place on cookie sheet and bake at 350 degrees for 10 minutes until light brown and puffed. (Do not over bake!)
Cool completely on rack. If desired, dip into melted white chocolate and cool until set.
Makes 2 dozen large cookies.
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