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Soft, Chewy White Chocolate Chip Gingerbread Cookies

1 cup shortening

1 1/2 cups dark brown sugar

1 large egg

1/3 cup molasses

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 package white chocolate chips

Preheat oven to 350°F.

In a large mixing bowl, cream together the shortening, brown sugar, egg, and molasses until smooth and creamy. 

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves until combined. Add to molasses mixture and mix until just combined. Stir in white chocolate chips.

Scoop onto an ungreased baking sheet at least 2 inches apart using a cookie scoop (or roll in tablespoon-sized balls) and bake for 10-11 minutes, until lightly brown. Remove from oven and let cool for at least three minutes, then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Source: Barely adapted from Hanging On by a Needle and Thread.

Printed From: Bakergirl