How is Christmas just a week away?!?!?
Wasn’t I just complaining that Halloween was right around the corner? (You don’t have to answer that. I know I was. I apologize for all the whining. Maybe I should resolve to be more positive in 2018?)
I know it is now truly December for two reasons:
1. Cookie the Wet-Nosed reindeer has finally made an appearance. (see below–I was lucky enough to snap a picture)
2. I spent the weekend eating approximately 46,242 pounds of cookies. (OK that’s a slight exaggeration, but only a slight one.)
I’ve been working on my Christmas cookie trays! And of course I have to taste everything. And re-taste. And re-re-taste.
You know how it goes.
And I have to share one of my favorite items on those cookie trays.
I love a good molasses cookie and I especially love them when they’re made with white chocolate chips. The sweet creaminess from the white chocolate chips complements the cinnamon, ginger, and cloves in the cookies so beautifully. These little two-bite wonders are simply divide on their own, or alongside some hot spiced cider while you listen to Christmas carols.
I’ve always wanted to be someone with a knack for decorating sugar cookies or gingerbread men but I am SO not that person. I’ll stick with drop cookies (or my beloved sugar cookie bars).
These white chocolate molasses cookies provide plenty of holiday cheer without the difficulties that come from making your royal icing the perfect consistency. Like all drop cookies, they’re ridiculously simple to make. Just mix your dough, roll balls of it in sugar, then drop onto baking sheets.
It’s the simplest cookie you’ll make all season long.
This will be my last post until after Christmas (the little reindeer and I are in Oregon with family!) so let me take this opportunity to wish you the merriest of Christmases. I hope your holidays are filled with love, light, and cookies.
Especially if they’re white chocolate molasses cookies 🙂
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar, + 1/2 cup for rolling the cookies
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1 cup white chocolate chips
- Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, spices, and salt in a medium mixing bowl and whisk to combine.
- Place the butter, brown sugar, and 1/3 cup of granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat until light and fluffy, 3 to 4 minutes. Add the egg yolk and vanilla and beat to combine, then add the molasses and beat to combine. Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated. Fold in the white chocolate chips with a rubber spatula.
- Place the remaining 1/2 cup of granulated sugar in a small bowl. Scoop dough into heaping tablespoons and roll into balls. (Damp hands are helpful to prevent sticking.) Drop each ball into the bowl of sugar and roll to coat. Arrange balls on the prepared baking sheets 2 inches apart from one another.
- Bake 10 to 11 minutes, until cookies are lightly browned, but still puffed up. (They will look underdone in the middle.). Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Serve.
Adapted from The New Best Recipe