Most people are gearing up for their December Cookie Exchanges with their friends and family. If you are like me, when I have participated in a cookie exchange, I always want to make something that is very different from what everyone else makes. Don’t get me wrong, I love sugar cookies and cut-out sugar cookies are one of my favorite things EVER, but it’s still nice to make something slightly different. These white chocolate ginger cookies (recipe courtesy of Terra’s Kitchen) are different and perfect for your cookie exchange.
White Chocolate Ginger Cookies
- 3 cups All-Purpose Flour
- 1 tsp Ground Ginger
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 cup Butter, softened
- 3/4 cups Sugar
- 1 cup Brown Sugar
- 2 eggs, room temperature
- 1 tsp Vanilla Paste (can use Vanilla extract)
- 2 TBS minced Fresh Ginger (we suggest using a microplane)
- 11 ounces White Chocolate Chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
- In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add the white chocolate chips.
- Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool. (Note: for smaller, less decadent cookie, use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.
Don’t these sound delicious?!?
Are you participating in a cookie exchange this year? If you are, what kind of cookies will you be making? If you are not in a cookie exchange, you still have to make these White Chocolate Ginger Cookies!