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Snow Capped Gingerbread Cookies

Snow Capped Gingerbread Cookies

I love gingerbread so much. I am one of those strange beings who loves all ginger spice flavoured treats, but truly can't stand ginger in it's natural form or crystallized. Every time I have sushi I always leave the ginger on the plate and if some mistakenly makes it's way into my mouth it's not a good thing. On the other hand, I absolutely adore ginger kisses, gingerbread, gingernut biscuits and ginger spice cake. So now that Christmas is just around the corner, I wanted to make some gingerbread cookies which are not only delicious to eat but also fill the house with a lovely Christmas-like aroma.  I adapted this recipe from Liv For Cake and had a bit too much fun licking the beaters with the raw cookie dough. And maybe a little bit out of the bowl.  Caution: the more dough you eat, the less cookies you'll have at the end. These cookies are truly amazing. They are chewy and soft, with the spices and molasses giving them a great depth of flavour. And the white chocolate is totally the icing on the cake. It just goes so well with the gingerbread flavour and adds a mellow hint of sweetness that really make these cookies so special.

Ingredients:

2¼ cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp salt
¾ cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
¼ cup molasses
1 egg
Granulated sugar (for dipping)
2½ cups (450g) white chocolate chips melted with 1 tablespoon shortening or canola oil (optional)*
Silver cachous pearls for decorating (optional)

Method:

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
  2. In a large bowl using an electric mixer, mix together the butter, brown sugar and molasses until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add egg and beat until combined.
  3. Reduce mixer speed to low and mix in the dry ingredients until combined. Cover bowl and place in the fridge for at least 1 hour.
  4. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit) and line baking sheets with parchment paper.
  5. Place granulated sugar in a shallow bowl for dipping. Form the dough into 1 inch balls and dip the tops into the sugar to coat and place on baking sheet at least 3 inches apart. (I did 9 cookies per sheet).
  6. Bake for 10-12 minutes until cracks form. Cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.
  7. Melt white chocolate and shortening (or canola oil) in a bowl over a simmering pot of water. It is very important to melt them at the same time so that the chocolate does not seize.
  8. Dip half of each cookie in the white chocolate, add silver cachous pearls and return to the parchment paper to set at room temperature.
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