Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large mixing bowl, beat butter and brown sugar with an electric mixer until creamy.
4. Add molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in white chocolate chips.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheets.
8. Bake for 10-12 minutes or until the edges are lightly browned.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 26g
- Protein: 2g
- Fiber: 1g
- Sugar: 16g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- You can use honey instead of molasses.
Variations:
- Add chopped crystallized ginger to the cookie dough for extra ginger flavor.
- Drizzle melted white chocolate over the cooled cookies for a decorative touch.
Tips and tricks:
- Make sure to measure the flour accurately to avoid a dry or crumbly dough.
- Don't overmix the dough or the cookies will be tough.
- Let the cookies cool completely before storing them in an airtight container.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- You can reheat the cookies in the microwave for a few seconds to make them warm and gooey again.
Presentation ideas:
- Arrange the cookies on a festive platter and sprinkle them with powdered sugar for a snowy effect.
Garnishes:
- Sprinkle chopped white chocolate over the cookies for an extra touch of sweetness.
Pairings:
- Serve the cookies with a cup of hot cocoa or coffee.
Suggested side dishes:
- Serve the cookies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it's easier to handle.
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Gingerbread cookies have been a popular holiday treat for centuries, dating back to medieval Europe.
Flavor profiles:
- These cookies have a warm and spicy gingerbread flavor with a sweet and creamy white chocolate twist.
Serving suggestions:
- Serve these cookies as a festive dessert or snack during the holiday season.
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