Hello everyone! I was completely starstruck when adorable Emily asked me to share a holiday recipe with you today. I absolutely love her blog, and the beautiful fashion ideas she delivers on such a frequent basis.
With the holidays in full swing, the Blondie household is usually full of all kinds of delicious sweets and treats. I grew up with with such wonderful women in the kitchen whipping up the most delicious cookies, caramels, and pies I've ever seen (and tasted!) Although I spent most of my time mindlessly gobbling up desserts (as any kid would), the starring role of my Christmas memories in the kitchen goes to the glorious fragrance coming from it. There's nothing like the beautiful smell of ginger cookies. They can be chewy and soft, or wonderfully crunchy. Either way, I love them. As far back as I can remember, my dear grandma would always, always have a jar of them in her kitchen. To this day, when I visit her home, I can't help but sneak a few cookies from the jar with a tall glass of milk.
This year, I decided to change things up a bit, and dip/drizzle a few of my ginger cookies with decadent white chocolate and holiday sprinkles."
White Chocolate Dipped Ginger Cookies
makes about 4 dozen cookies
Ingredients:1 1/2 C butter
2 C brown sugar
1/2 C molasses
4 1/2 C flour
4 t baking soda
2 t cinnamon
2 t ground ginger
1 t ground cloves
1/2 t salt
granulated sugar for rolling
1 bag white chocolate chips
Method:1. Preheat oven to 375 degrees. In stand mixer fitted with paddle attachment, cream together butter and sugar. Add the eggs and molasses.
2. In another bowl, mix dry ingredients together, then slowly mix dry ingredients into the wet ingredients.
3. Roll dough into 1 inch balls and roll into sugar. Place on greased baking sheet and bake for about 10 minutes (mine were done at 7, so set the time shorter, and watch them for the first batch to see how your oven treats the cookies.) Cool cookies on a rack. Store cookies in a container with a slice of bread to keep soft.
4. Melt your white chocolate chips in a double broiler and dip half of the cookie into it. Add a little vegetable oil to the mixture if it's too thick. Place onto wax paper to dry. If you're using sprinkles, sprinkle cookies immediately after dipping in white chocolate. Or you can drizzle them, too!
Recipe adapted from: the girl who ate everything