White Chocolate topped Gingerbread Cookies…
No real time for a post. I don’t have a ton of access to a computer right now. Which also means, once again, I can’t be answering your baking questions. I know you have them because they keep getting asked. Just an FYI- they aren’t going to get answered until after the new year, just like I have said over and over again in previous posts.
Okay enough of that. I have two cookie exchanges this year. I had zero time and hardly any ingredients around so I had to find something simple, yet festive for my first exchange. These I found on the McCormick Spice website. You would be amazed what great recipes they actual websites of the makers of the product have. I think all too often we just focus on food blogs and forget about that (and no, they aren’t paying me to say that). Anyway, the original recipe calls for a Hersey’s Hug to go on top. But they don’t seem to have those out right now this time of year, so I went with just white chocolate chips. Which made them look like birds nests, but whatever. 
They are a nice soft cookie that tastes just like a nice piece of gingerbread cake, but in cookie form.
Hope all is well with everyone.
White Chocolate topped Gingerbread Cookies
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat 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. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.
49 Responses
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December 7th, 2010 at 4:16 pm
Hope you’re doing well, dear Peabody! xo
December 7th, 2010 at 4:29 pm
As a cookie exchange participant who ate these, I can attest that they are nice and soft, and very tasty. Even my ginger hating husband liked them. I should have taken a few more.
December 7th, 2010 at 4:30 pm
Gingerbread and white chocolate!? Sounds like a delicious combo!
December 7th, 2010 at 4:36 pm
Anything with white chocolate is a great desesert!
December 7th, 2010 at 5:04 pm
I just made a very similar cookie today but I added cocoa to the batter! I still have half of the batter left over, so I’m going to add white chocolate!
Thanks Peabody!!
December 7th, 2010 at 5:41 pm
Beautiful cookies. I liked the post – short and delightfully sweet. Just like you!
December 7th, 2010 at 6:16 pm
Yum! I love gingerbread and these look so soft and chewy!
December 7th, 2010 at 7:34 pm
I think those are cute cookies. I can see my boys loving making and eating them. Hope you are well too!
December 7th, 2010 at 7:46 pm
Yum!!! These look fantastic! They are a perfect holiday cookie. Just bought some white chocolate chips…will have to try this.
December 7th, 2010 at 8:20 pm
I LOVE the addition of the white chocolate. Mmm they look great!
December 8th, 2010 at 2:02 am
These are so pretty, and I love that they are soft! Will have to try.
December 8th, 2010 at 8:02 am
Gingerbread makes me so happy. Thanks for introducing this great recipe, work party treats here we come:)
December 8th, 2010 at 8:54 am
Beautiful bird’s nest!
December 10th, 2010 at 6:49 am
[...] came across this delightful recipe (and slightly adapted it) on Peabody’s yummy [...]
December 11th, 2010 at 9:10 am
I wonder what’s the difference between gingerbread cookies and gingersnaps. Off to google it, though I’m pretty sure I’ll feel pretty blonde when I do
Those look gorgeous, I only yesterday baked and tasted gingersnaps for the first time ever, and I’m in LOVE!!
December 14th, 2010 at 1:46 pm
These look great and so festive with the combination of flavors.
December 17th, 2010 at 9:37 am
I just wanted to say that I made these for my (and my husbands) office parties and they were a big hit! I already had to send the recipe on to some others.
December 18th, 2010 at 9:11 pm
So, these are perfectly soft, gingery, and sweet! A wonderful combo of tastes. Can’t wait to see if my friends like them.
December 24th, 2010 at 10:41 am
[...] Peanut Butter Blossoms Pillsbury’s Midnight Espresso Crinkles Peabody’s White Chocolate Gingerbread Cookies and Martha’s Vanilla Malted [...]
November 11th, 2011 at 6:19 am
What kind of background did you take the picture on? Novel idea though [:
November 11th, 2011 at 8:48 am
These sound great! I’ve got company coming in this weekend, so I’m going to make them tonight. I bet the Pumpkin Spice kisses would be good on top too… I think I’ll do half with white chocolate and the other half with the pumpkin spice kisses. Can’t wait!
November 11th, 2011 at 3:09 pm
@Feeb- just green paper
November 16th, 2011 at 11:12 am
What a combo!
My mouth is watering!
This sounds fabulous!!!
November 28th, 2011 at 9:54 am
these sound so yummy!! thnx!
December 1st, 2011 at 3:23 pm
These look delicious! How many cookies does this make approx?
December 1st, 2011 at 8:03 pm
Maybe three dozen
December 2nd, 2011 at 8:35 am
I made these last week and they are wonderful!
December 3rd, 2011 at 5:37 pm
Just wondering if there is a substitute for the molasses?
December 3rd, 2011 at 6:27 pm
@Sharla- no, that is pretty much what gives gingerbread it’s flavor other than ginger
December 4th, 2011 at 5:42 pm
Very good cookies, chewy and soft. Thanks for sharing!
I weighed the dough to make the cookies the same size and using a 1″ ball (15 grams) the recipe made 5 dozen cookies.
December 4th, 2011 at 6:35 pm
Just took my last batch of these out of the oven and they’re absolutely fantastic! Everything about them is perfect–a definite new favorite holiday treat!
December 5th, 2011 at 6:45 am
how many cookies does this recipe make??
December 5th, 2011 at 11:52 am
If you read through the comments it varies- I got about 3 dozen but I made larger cookies. One person wrote that they got about 5 dozen.
December 12th, 2011 at 5:55 pm
How necessary is it to refrigerate 4 hours or overnight?
December 12th, 2011 at 7:34 pm
@Angie- If you don’t chill it the cookies spread out a little much.
December 14th, 2011 at 7:17 pm
can you give a few alternatives to the white chocolate?
December 14th, 2011 at 9:29 pm
@ashley- you might just try milk chocolate.
December 17th, 2011 at 8:31 am
How long do you think the dough would last in the fridge? Just wondering how far in advance I could make the dough!
December 17th, 2011 at 11:01 am
@Kendra- I wouldn’t go more than 2 days.
December 17th, 2011 at 9:10 pm
These cookies are nothing short of genius! In fact, I just put my 8th batch of dough in the fridge for various holiday parties and cookie exchanges. I’ve also featured them in a literary magazine in which I post websites on which to find great recipes! They’ve become the hit of the holidays! Thanks for a perfect recipe!
December 19th, 2011 at 6:49 pm
These were so yummy, I ate most of them myself and now have to make more. The only changes I made were to 1) melt the chips & spread them on top in a little circle-putting the chips on top of the hot cookie didn’t melt the chips enough for my liking and 2) added some white sparkling sugar to the still-wet white chocolate.
These are my new favorite!
December 20th, 2011 at 7:49 am
Will these still taste sweet enough w/o any sort of chips on the top?
December 20th, 2011 at 9:34 am
@Trimble – don’t know, I’ve only made them with the white chips
December 20th, 2011 at 9:01 pm
Alright, thanks!
December 20th, 2011 at 10:48 pm
These are my new favorite Christmas cookie!! Absolutely to die for. I used the Hershey’s Hugs and they are just so so soooooo good! Can’t be beat!
December 22nd, 2011 at 6:05 am
I made these as one of my desserts for my Christmas party this year. I am by no means an experienced baker. I am convinced these cookies are fool proof. I made them ahead and froze the dough after it chilled for awhile. They did great! Instead of white chocolate, I decided to use a little icing. I took a container of cream cheese icing and added 1 tsp of cinnamon to flavor it. It all truned out beautifully! Thanks for the recipe!
January 1st, 2012 at 1:48 pm
I put these in for 10 minutes and they were still noticed the dough was a little raw in the middle of the cookie. Is this how they are supposed to be?
January 1st, 2012 at 2:01 pm
Each oven is going to be different. Cookies continue to bake on cookie sheet when taken out. Which is why you are not suppose to remove them from the sheet for a few minutes. But you don’t want them raw.
January 4th, 2012 at 2:17 pm
these were my Christmas cookie of the year…so yummy every time! Thanks for the recipe!