White Chocolate Soft Gingerbread Cookies
Completely self-taught, Rebecca McBride is every decorated-cookie lover’s absolute dream. What started as a quest to bake a cookie that held its shape has evolved into a thriving business, including regular themed cookie decorating classes and Instagram-worthy masterpieces. If icing cookies is a craft to be perfected, McBride is a master. This Christmas season, she wants you to take a turn. Her gingerbread cookie recipe is excellent for holding the shape of those festive little guys, and what a twist to taste savory white chocolate with each bite.
Ingredients
- 1 cup (227 grams) softened butter
- ¾ cup (150 grams) granulated sugar
- ½ cup (118 milliliters) molasses
- 3 teaspoons (14.8 milliliters) vanilla extract
- 1 large egg
- 2 teaspoons (9.8 milliliters) orange juice
- 4 cups (480 grams) flour
- ¼ cup (32 grams) cornstarch
- ⅓ teaspoon (2 grams) finely ground salt
- ¼ teaspoon (1.25 grams) baking powder
- 4 teaspoons (11.24 grams) ground ginger
- 2 teaspoons (5.52 grams) cinnamon
- 1 teaspoon (2.2 grams) ground cloves
- 4 ounces (113.4 grams) Ghirardelli white chocolate bar or squares, chopped, or chips
Instructions
- Preheat oven to 350° F. Cream together butter, sugar, molasses and vanilla extract. Whisk the egg and orange juice together then add to mixed wet ingredients.
- In separate bowl, combine dry ingredients: flour, cornstarch, salt, ginger, cinnamon and cloves. Add them
- 1 cup at a time to those in the mixer, blending between each cup.
- Dough should begin to pull away from the bowl. If not, add ¼ cup of flour.
- Roll out dough between parchment paper then place on a baking sheet lined with a silicone mat or parchment paper.
- Bake for approximately 8 to 12 minutes (ovens vary) based upon dough thickness of 3/8 inch. If rolled thinner, reduce baking time.
