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As I mentioned in my previous post, these ginger cookies are some of my absolute favorites ever. Head straight to your kitchen and make these right away!
Served with a bowl of eggnog or peppermint stick ice cream, these would make a perfect dessert after lunch on Christmas or on Christmas Eve! The recipe first appeared in my cooking column for The Madison Eagle newspaper, and can also be found below:
Ingredients
- 1 c. butter 2 sticks, at room temperature
- 2 c. sugar divided
- ½ c. molasses
- 2 T. canola oil
- 1 t. vanilla
- 2 ¼ t. baking soda
- 1 ¼ t. salt
- 1 ¼ t. cinnamon
- 1 ¼ t. ground cloves
- 1 t. ground ginger
- 2 eggs at room temperature
- 3 ½ c. all-purpose flour
- 1 ¾ c. white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, use an electric mixer to cream together butter and 1 c. of sugar until smooth.
- Mix in the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, and ginger.
- Add the eggs, one at a time, and beat until smooth. Slowly add the flour until just combined.
- Stir in the white chocolate chips.
- Place the remaining 1 cup of sugar in a shallow bowl.
- Using a tablespoon, form dough into round balls. Roll each ball of dough in the sugar. Place dough balls onto cookie sheets lined with parchment paper. Using a fork, gently press down on the top of the dough balls (creating a criss-cross design).
- Bake for approximately 8-9 minutes, or until the cookies are just set and starting to brown. They will still be soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack and cool completely.
- Wrapped tightly, these cookies store nicely in the freezer, so feel free to bake in advance and enjoy later!
