White Chocolate Kissed Gingerbread Cookies
By: McCormick Kitchens
Made With:
This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a white and milk chocolate center. It’s an irresistible combination of sweet gingerbread spices and creamy chocolate.
This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a white and milk chocolate center. It’s an irresistible combination of sweet gingerbread spices and creamy chocolate.
Key products
Instructions
- Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl. Set aside. Beat butter and brown sugar in a large bowl with an 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 ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white chocolate candy into the center of each cookie. Remove to wire racks; cool completely. Store cookies in an airtight container for up to 5 days.
