This cookie recipe is one that your grandma would bake this time of year. Or, if you are a grandma, it's something you should be making! Actually, there's really no reason you shouldn't make these no matter who you are! These are homey, simple, classic, and delicious. Serve this with a glass of cold milk and you will make someone's day!

I'm aware I'm rushing the season just a little here, but I've decided to get a head start on my baking and am stocking the freezer. That way, when Christmas gets a little closer, I won't be panicking about last minute gifts and food. Just the gifts...

This ginger cookie is soft in the middle and chewy on the edges. The white chocolate takes on almost a spicy flavor and adds just enough sweetness to balance all the spices.

I reduced the amount of sugar slightly because that's how I roll and switched up some of the spices to make it more interesting and to my liking. I bet you'll love this!

Soft Ginger Cookies with White Chocolate Frosting
Adapted from this recipe
Makes about 30 cookies

1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
3/4 cups sugar
3/4 cups butter, room temperature
1 large egg
1 tablespoon water
1/4 cup blackstrap molasses
4 tablespoons sugar

7 ounces white chocolate
1/8 teaspoon ground cinnamon

In a medium bowl, whisk together the ginger, cinnamon, cardamom, nutmeg, cloves, salt, baking soda, and flour.

In a stand mixer bowl fitted with the paddle attachment, cream together the 3/4 cup sugar and softened butter until light and fluffy. Add the egg and stir to combine thoroughly. Mix in the water and molasses until the mixture is uniform.

Refrigerate for 1 hour.

Preheat oven to 350 degrees F.

Place 4 tablespoons sugar in a small bowl. Roll the refrigerated dough into tablespoon sized balls with your hands and roll to coat in the sugar.

Place on an ungreased cookie sheet about 2 inches apart. Flatten slightly with palm.

Bake for 8-10 minutes or until cookies are thinned, small cracks appear in the middle and edges look firm. Cool on pan for 5 minutes before transferring to a wire rack to finish cooling.

Once cookies have completely cooled, you can start the frosting: Using a microwave-proof bowl, you can melt the white chocolate by microwaving in 10 second intervals and stirring between each until smooth. If using a double boiler, bring a small amount of water to a boil over high heat and set a metal bowl containing the chocolate over the water. Stir until melted and smooth. Add the cinnamon and stir until incorporated.

Line two cookie sheets with parchment or wax paper. Dip each cookie in the melted chocolate to cover about half and set on the parchment to harden. You may speed up this process by placing the pans in the refrigerator or freezer for 30 minutes.


This blog hop is hosted by Brenda from Meal Planning Magic. I'm also sharing this at Crazy For Crust, Back for Seconds, Lady Behind the Curtain, DJ's Sugar Shack, Happy Hour Link Party, The Humble Brag, and 33 Shades of Green.

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