Nothing screams Christmas party like some soft and chewy old-fashioned Big Soft Ginger Christmas Cookies!
I start with our family-favorite Big Soft Ginger Cookie recipe, and with the magic of some good quality white chocolate, we take these to the next level!
My little ones have so much fun making these with me! They love measuring the ingredients, stirring the dough with my wooden spoon, rolling the cookie dough balls in sugar, and most of all - they love eating these warm from the oven!
This recipe makes 24 good sized cookies, so if your helpers are as much nibblers as mine are, you may want to just double this recipe to begin with!
These are easy to make ahead of time, and can be refrigerated or frozen until the day you plan to serve. Another little trick - keep a slice of fresh apple or bread in the container and it will keep your cookies soft and chewy!
Have you ever seen a prettier cookie? And they taste even better!
Hope that you enjoy these as much as we do!
2-1/2 cup flour
2 tsp ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¾ cup butter
1 cup granulated sugar
1 large egg
¼ cup molasses
2 tablespoons granulated sugar (for rolling)
8 oz. good quality White Chocolate Bars (I use Ghirardelli)
HOW I MAKE THESE:
SERVINGS: Makes 24 large cookies.
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