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!

INGRIDIENT

¾ cup butter

1 cup white sugar

1 beaten egg

¼ cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon nutmeg

½ teaspoon salt

1 (12 ounce) package white chocolate chips

½ cup white sugar, for rolling

DIRECTION

Step: 1

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.

Step: 2

Preheat oven to 350 degrees F (175 degrees C).

Step: 3

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.

Step: 4

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 FACT

Per Serving: 231 calories; protein 2.4g; carbohydrates 31.2g; fat 11.1g; cholesterol 26mg; sodium 213.7mg.

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