WHITE CHOCOLATE KISSED GINGERBREAD COOKIES RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 13
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and 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-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on un-greased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
WHITE CHOCOLATE-GINGERBREAD STARS
These pretty cookies with sparkling sugar will be the stars of any holiday cookie tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 12
Steps:
- In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
- In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES
These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!
Provided by Mickie Lear
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
- Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g
GINGERBREAD KISSES
Whether you call them kisses or hugs, these cookies show nothing but love when served warm from the oven. Typically made with a peanut butter dough, the ginger and spices in these thumbprints are a fun Christmastime spin on an all-time favorite. -
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE KISSED GINGERBREAD COOKIES
recipe from McCormick -- takes a while for the chocolate to set again (the whole piece of chocolate will basically melt) so don't plan on taking these anywhere for a while after baking them! they're delicious for eating half-melted though! chill time (4+hrs) not included in the cook/prep times
Provided by ellie3763
Categories Dessert
Time 40m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses and egg; beat well.
- Gradually beat in flour mixture on low speed until well mixed.
- Chill 4 hours or overnight.
- Preheat oven to 350°F
- Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely.
Nutrition Facts : Calories 132.8, Fat 4.9, SaturatedFat 3, Cholesterol 19.2, Sodium 100.9, Carbohydrate 20.9, Fiber 0.4, Sugar 10.1, Protein 1.6
WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES
I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.
Provided by Sassy in da South
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Whisk molasses, water and egg in a small bowl; set aside.
- With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
- Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
- Pour molasses mixture over flour; beat with mixer until dough forms.
- Turn out on lightly floured surface. Knead 5 to 7 minutes.
- Transfer dough to bowl; cover. Chill a minimum of 2 hours.
- Preheat oven to 350 degrees.
- Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
- Cut with cookie cutters.
- Place on baking sheets; bake for 10 to 12 minutes. Cool.
- Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
- Place on cooling racks or wax paper to let chocolate harden.
Nutrition Facts : Calories 2305.1, Fat 135.1, SaturatedFat 70.3, Cholesterol 248.5, Sodium 971.2, Carbohydrate 256.4, Fiber 5.6, Sugar 146, Protein 23.8
MCCORMICK® WHITE CHOCOLATE KISSED GINGERBREAD COOKIES
This reinvented version of the favorite holiday cookie features a gingerbread cookie with a white and milk chocolate swirled kiss-shaped candy.
Provided by Allrecipes Member
Time 4h30m
Yield 30
Number Of Ingredients 13
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and 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 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 25.6 g, Cholesterol 19.7 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 106.5 mg, Sugar 14.4 g
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