Sunday, December 18, 2011

Soft Gingerbread Cookies

1 1/2 c. butter
2 c. brown sugar
2 eggs
1/2 c. molasses
4 1/2 c. flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt

extra sugar for rolling
2 12 oz. bags white chocolate baking chips

1. Preheat oven to 375 degrees. In a mixing bowl cream butter and sugar. Add the eggs and molasses and mix well. In a separate bowl mix dry ingredients together then slowly combine dry ingredients with the wet ingredients. Form dough into 1-2 inch balls and roll into sugar. Place on baking sheets lined with parchment paper and bake for 10-12 minutes.

2. Melt your white chocolate chips and dip half of the cookie into it or drizzle over the top of your cookies and add sprinkles. Place onto wax paper and let dry. Enjoy!

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