Get ready to indulge in the ultimate holiday treat with these Chewy Iced Gingerbread Cookies topped with luscious White Chocolate Fudge Frosting! Imagine biting into a soft, spiced cookie that perfectly balances the warmth of ginger and cinnamon with the creamy sweetness of white chocolate. Whether you're baking for a festive gathering or simply to satisfy your sweet tooth, these cookies are sure to become a cherished favorite. With just 25 minutes from prep to plate, you'll be able to whip up a batch of 24 cookies that will have everyone asking for seconds. Ready to impress your friends and family? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Holiday
Serves: 24 cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ½ cup molasses
- 1 cup white chocolate chips
- 1 cup white chocolate fudge frosting
Instructions
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
- In another mixing bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and molasses to the butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl as necessary.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Once the dough is formed, fold in the white chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for about 8-10 minutes, or until the edges are set and the tops look slightly cracked. The centers may still look soft, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, generously frost each cookie with the white chocolate fudge frosting using a knife or spatula.
- After frosting, allow the cookies to sit for a few minutes to let the frosting set slightly before serving or storing.
- Enjoy your chewy iced gingerbread cookies with a glass of milk or your favorite holiday beverage!
Tips
- Chill the Dough: For an even chewier texture, consider chilling the cookie dough for about 30 minutes before baking. This helps the flavors meld and prevents the cookies from spreading too much.
- Use Fresh Spices: The flavor of your cookies will greatly depend on the freshness of your spices. Make sure your ground ginger and cinnamon are fresh for the best taste.
- Don’t Overbake: Keep an eye on your cookies while they’re in the oven. They should be slightly soft in the center when you take them out. They’ll continue to cook on the baking sheet as they cool.
- Frosting Technique: For a beautiful finish, use a spatula to spread the white chocolate fudge frosting evenly over each cookie. You can also drizzle some extra frosting on top for a decorative touch!
- Storage Tips: Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the unfrosted cookies and frost them when you're ready to enjoy.
- Pairing Suggestions: These cookies pair wonderfully with a glass of cold milk or a warm cup of spiced tea, making them the perfect treat for cozy evenings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
