With our cookie swap recipes coming to fruition, it’s time to share Daphne Oz’s delightful ginger molasses cookies. These Chewy Candied Ginger Molasses Cookies With White Chocolate are so well balanced that each bite brings something new to the party. The recipe is simple, crave-worthy, and totally suitable for your own holiday crowd. Who knows, these cookies might just become a tradition!
Creamy white chocolate bits balance out the subtle heat of the candied ginger laced throughout these cookies. On top of that, you’re getting earthy molasses flavor that keeps the cookie from leaning too sweet. There’s also a healthy dose of spice in this recipe that brings in all the comforting feels. We’re talking about the winter trifecta here: cinnamon, ginger, and cloves. Have you ever known those three to disagree?
One thing I love about this cookie is that it dares to be different. It’s truly unique and offers a fresh take on dessert that you might welcome after you’ve had your fill of gingerbread and thumbprint cookies. Be sure to give these cookies a rating below. And don’t forget to tag us on Instagram @camillestyles when you make ’em!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- Pinch ground black pepper
- 1 ½ sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 2/3 cup candied ginger, chopped
- 6 ounces white chocolate, chopped
- In a medium bowl whisk together the flour, baking soda, sea salt, cinnamon, ginger, cloves and black pepper. Set aside.
- In the bowl of a stand mixer using a paddle attachment or using a hand mixer add the butter and sugar and cream together until light and fluffy on medium-high speed, 2 to 3 minutes or so. Add the egg, molasses and vanilla and beat again on medium speed until just combined.
- Add the flour mixture in stages, mixing until a dough forms. Remove the dough from the mixer and gently fold in the candied ginger and white chocolate using a rubber spatula. Remove the dough and pat into a flat rectangle. Wrap tightly in plastic and allow to chill for at least 4 hours or overnight until solid.
- When ready to bake, adjust an oven rack to the center and preheat the oven to 350ºF. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to sit out for about 10 minutes to thaw. Using a knife cut the dough into 20 equal sized pieces (about 1.9 ounces each). If desired, use a small cookie scoop or tablespoon measure, scoop about 2 1/2 tablespoons each. Roll the portioned dough into balls and place on the prepared baking sheets about 2-inches apart. Bake for 14 to 15 minutes until golden and crispy on the edges but soft in the center. Repeat with the remaining dough.
- Remove from the oven and allow to cool on the baking sheet to set. Store in an airtight container for up to 4 days at room temperature.
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