Can you believe that it is already time for the 12 Weeks of Cookies? Hello? Where did September go? Are there really only 12 weeks until Christmas? Crazy! Tonight, I am so happy that it is fall. I was running errands tonight, the sun was going down, and I made a wrong turn. I found myself driving far longer than I needed to because it was so beautiful. The sun was golden, the trees are beginning to change, yet everything is still so green. That is one of the things that surprised me most about Kansas, it is so green and lush. I got out of the car, and it was crisp. Happiness. All I needed was a Pumpkin Spice Latte to complete the moment.
Even though I have Christmas cookies on the brain, I am not quite ready to break out the peppermint and eggnog. Like last year, I am starting with a spice cookie, and I doing it again this year. I happen to love a spice cookie, and this one is no different. Crisp and crunchy on the outside, but soft and chewy in the center. And then a hit of sweetness from the white chocolate.
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cups unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 teaspoon vanilla
1 cup white chocolate chips
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cups unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
- Cream together butter and brown sugar, until light and fluffy. About 5 minutes.
- Add the molasses, egg, and vanilla.
- Mix until the batter just together, being careful to not overmix.
- Wrap the dough in plastic and chill 4 hours or overnight.
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment.
- Using an ice cream scooper, portion dough and roll into balls. Coat the dough balls in sugar.
- Place on cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center.
- Cool completely on wire racks.