On Saturday, over on the Facebook Front Porch, I shared these cookies with you and promised the recipe, so here it is. My mom and I started baking these cookies together at Christmas time in 2010 and they have become a favorite at my Annual Cookie Swap and Christmas parties--my mother-in-law even requests them for her Birthday every June! I took them to a get-together on Labor Day weekend 2012 honoring my Grammy Shirley after her passing and a gentleman from Valdosta exclaimed, "I could eat these ginger cookies on the front porch with a glass of iced tea every afternoon--they just go together.". Well, there you have it, if they can make a mother-in-law and a Georgia Boy happy, what are you waiting for? The recipe is short, simple, and guaranteed to put a smile on your face. Pour yourself a glass of iced tea, and get to it! Happy Baking, y'all! (Be sure to keep scrolling for the "official" recipe and tips.)
Ginger-White Chocolate Cookies
Ingredients:
2 cu sugar (for recipe and then ½ to 1cu for finishing step)
1 ½ cu oil
2 eggs
½ cu molasses
4 cu flour
4 tsp baking soda
1 tbsp ginger
2 tsp cinnamon
1 tsp salt
2 bags white chocolate chips
Directions:
- Preheat oven to 400 degrees.
- Combine sugar and oil. Add eggs, one at a time. (I do this with an electric mixer)
- Stir in molasses. (It flows out of the measuring cup better if you use the same one you measured the oil in)
- Combine dry ingredients in a separate bowl and then add to creamed mix—stir well. (I use a wooden spoon and then my clean hands for this step)
- Shape into ¾” balls, roll in sugar, bake on ungreased cookie sheet for 9-15 minutes. (Since the temp is high and my oven cooks quickly, mine are usually finished in 9 minutes)
- Once cookies are cooled, place on wax paper and drizzle with melted white chocolate. (I like to spread the melted white chocolate on half of the cookie—see pic—it looks similar to a “Black and White Cookie,” when finished)
- Enjoy with a glass of iced tea in the summer and some coffee or hot chocolate in the winter! Yum!
