It’s cookie time! Time to make all kinds of cookies, make up beautiful plates to give to others, and bring smiles! These soft ginger cookies have great flavor right out of the oven or drizzle with a little white chocolate or white chips. In the picture, that is one of my favorite Christmas decorations, my Santa candy dish made for me by my sister Candace. It just wouldn’t be Christmas at our house without Santa on the kitchen counter filled with red and green peanut and peanut butter M&Ms!
2¼ cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
3/4 cup butter, softened
1 cup sugar
1 Tbl water
1/4 cup molasses
sugar (for rolling)
1/3-1/2 cup white melting wafers or white chips
In medium bowl, stir together flour, baking soda, salt, ginger, cinnamon cloves, and cardamom; set aside. In large bowl with electric mixer, cream butter and sugar. Add egg, water, and molasses; mix well. Add dry ingredients and mix until well combined. Refrigerate for 1 hour.
Preheat oven to 350°. Remove dough from fridge. Scoop into small balls (approx 1″, can make bigger), roll in sugar, and place on baking sheet about 2″ apart. Bake 8-9 minutes. Cool on baking sheet 5 minutes then remove to cooling rack. Makes approx 4 dozen (a few more than that, I ate some and lost track).
The cookies are delicious as is but to make them a little more special, drizzle with white chocolate or white melting wafers. Melt 1/3 – 1/2 cup chips in microwave with a little shortening on 50% power at 15 second intervals stirring in between. Pour into plastic baggie, snip small hole in one corner and drizzle, let set up. Store in airtight container.
One Year Ago: Almond Cream Cheese Bars
Two Years Ago: Eggnog Chocolate Chip Mini Loaves
Three Years Ago: White Chocolate Cherry Shortbread Cookies