Day 3 of 7 holiday cookies is going along smoothly. Today’s recipe are these chewy and soft gingerbread cookies. Of course these could not be finished without dipping into white chocolate and decorating with mini mistletoes.
This recipe is super quick and easy if you are looking for a foolproof holiday cookie recipe for the friends and family. If designing is not your forte, feel free to skip over the mistletoe drawing and simply dip each cookie in chocolate. Or for all the plain jane’s (no shade), eat that straight out of the oven with no additional toppings at all. I’ve been adding these to my yearly cookie trays for the past few years and this specific cookies has become a family favorite.
I hope you enjoy this soft gingerbread cookies recipe and share with your family and friends this joyful season! Let’s get into the recipe.
Equipment & Ingredients
To make these soft gingerbread cookies you will need these ingredients:
- Sugar
- Brown Sugar
- Butter
- Eggs
- Molasses
- Salt
- Baking Soda
- Ground Ginger
- Cinnamon
- Allspice
- Nutmeg
- Flour
- Vanilla
- White Chocolate Bar
- Red and Green Food Dye
As for the equipment, the list is much shorter! You will just need:
- Mixing Bowls
- Whisk
- Piping Bags
- Double Boiler
- Baking Sheet
- Parchment paper
I hope you enjoyed this recipe on how to make milk and cookie shots. Don’t forget to leave a comment on your own variations or how the recipe came out! 🙂
Soft Gingerbread Cookies (Mistletoe)
Course: DessertDifficulty: Easy12
cookies8
minutes12
minutesSoft gingerbread cookies packed with ginger, cinnamon and all spice flavors. The mix of melted butter and molasses give these cookies the best bite. To take these up a notch, they are festive with a white chocolate dip and chocolate mistletoe design to finish.
Ingredients
2 1/4 cup all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup unsalted butter, browned
1/2 cup dark brown sugar
1/4 cup white granulated sugar
1/2 teaspoon salt
1/3 cup molasses
1 egg
2 teaspoons vanilla extract
- Dip and Topping
4 ounce bar white chocolate, melted
Red and green food dye
Directions
- In a pot or saucepan, melt the butter until browned. It will begin to smell nutty and create golden brown bits in the bottom of the pan when done. Remove from the heat and set aside.
- In a mixing bowl, add the sugars and salt. Whisk together until combined.
- Then pour in the molasses, vanilla, browned butter, and egg. Whisk again until smooth.
- Use a large sifter over the bowl of wet ingredients and sift in the flour, baking soda, ginger, cinnamon, cloves and nutmeg. Fold this into the wet ingredients until a thick cookie dough is formed. If it is still slightly thin or sticky, that is due to the browned butter.
- Refrigerate this dough for 30 minutes before baking.
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Once the dough has chilled, use a 2 inch scooper, to scoop large balls of dough. Roll each ball then place onto the baking sheet. Place each cookie about 2 inches apart. Slightly press the top of each dough ball down.
- Bake these for 13-15 minutes or until the edges of the cookies have set.
- Remove from the oven and all to cool for 20 minutes.
- Melt the white chocolate in the microwave at 30 second intervals, stirring in between until smooth. Place a small amount into 2 separate bowls, keeping most of the while chocolate in the initial bowl.
- Dye the other two bowls red and green. Place this chocolate into separate piping bags to create the mistletoe.
- Once the cookies have cooled, dip each halfway into the white chocolate and let the excess drip off. Transfer to a cooking rack or back to the parchment covered baking sheet to dry.
- Snip the ends of the red and green piping bags and create the red dots for the berries of the mistletoe and a leaf and stem with the green chocolate.
- Let the chocolate set and package as a gift or serve immediately!
