Molasses Spice Cookies with White Chocolate | Holiday Cookie Swap

Molasses Spice Cookies with White Chocolate

‘Twas the night before Christmas and all through the kitchen

I’m baking the cookies, wishing someone would pitch in.

Molasses and white chocolate made better with spice

for Santa, his reindeer and everyone nice.

My kid’s on her phone. Hubby’s watching the news

It’s all a hot mess, which gives us the blues.

One whiff of these cookies and everything’s right

We’re all at the table the rest of the night.

You should give these a try. I’ll give you one reason.

They’ll add the gift of yum to your holiday season.

Molasses Spice Cookies with White Chocolate

Molasses. Spice. White Chocolate. Say hello to this delicious trifecta that combine to create a cookie that’ll make Santa’s mouth water. Slightly crisp on the edges with a a soft, chewy center and more than a hint of spice, these holiday favorites are topped off with a dip or drizzle   (you decide) of white chocolate. These are going to give your taste buds ALL the holiday feels!

I think these taste better the day after they’re baked, when the flavors have had a chance to seriously blend. Like my Eggnog Spiced Shortbread and Anzac Biscuits, these cookies are made for packaging as gifts to spread a little holiday deliciousness. Bake some. Give some. Eat some.

Molasses Spice Cookies with White ChocolateTIPS:
If you like a soft cookie, transfer your cookies from the hot cookie sheet to a cooling rack as soon as you take them out of the oven. For crispier cookies, let them cool on the baking sheet.

Vanilla Almond Bark is a yummy substitute for white chocolate.

TOOLS:
Baking Sheets

Silicon Baking Mat

Whisk

Hand Mixer or Stand Mixer

Cookie Scoop

Medium Bowl

Pot (for boiling water)

Silicon Spatula

TECHNIQUES:
Baking

Melting Chocolate

 Molasses Spice Cookies with White Chocolate

Molasses Spice Cookies with White Chocolate

Makes about 2 1/2 dozen cookies

Ingredients:

2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup butter, softened (1 1/2 sticks)
1 cup sugar
1/4 cup molasses
1 large egg
2 tablespoons sugar, for rolling
6 ounces white chocolate, chopped

Instructions:

Preheat oven to 350F. Line baking sheet with parchment paper or a silicon baking mat.

Whisk flour, salt, baking soda and spices together in a medium bowl.

Place butter in bowl of mixer and beat at medium high speed until smooth. Gradually add the sugar and mix until fluffy.

Reduce mixer speed to medium and add molasses and egg. Mix until well incorporated.

Reduce mixer speed to low. Gradually add dry ingredients and continue mixing until a thick dough is formed.

Roll or scoop dough into 1 1/2-inch to 2-inch balls. Roll in 2 tablespoons sugar then place on baking sheet 2-inches apart.

Bake 10-12 minutes. Remove from oven and cool to room temperature.

Place white chocolate in a stainless steel or glass bowl. Bring a pot of water to a boil then reduce to simmer. Place bowl of white chocolate on top of pot of boiling water, making sure the bottom of the bowl doesn’t not touch the surface of the water. Stir occasionally until chocolate is melted and smooth.

Dip cookies in white chocolate and return to lined baking sheet. Chill 5-10 minutes until chocolate is set. Remove from fridge and serve!!

 

Molasses Spice Cookies with White Chocolate

#ForTheCulture Holiday Cookie Swap

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The Hungry Hutch: Easy Frosted Christmas Sugar Cookies

The Blenderist: Vegan Spiced Chocolate Cookies

The Hungry Hutch: Chocolate White Chocolate Chip Cookies

Kenya Rae: White Chocolate Chip Pecan Cookies

Sweet Tea and Thyme: Double Chocolate Andes Mint Cookies

Marisa Moore Nutrition: Flourless Brown Sugar Shortbread

Sweet Tea and Thyme: Gingerbread Whoopie Pies

Dash of Jazz: Candy Cane Cookies

The Hungry Hutch: Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt

Dash of Jazz: PB&J Thumbprint Cookies

The Hungry Hutch: White Chocolate, Cranberry and Pine Nut Cookies

Eggnog Spiced Shortbread

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