Recipe of the week: White chocolate gingerbread cookies

I found a version of this recipe on Pinterest a few weeks back, they were delicious. I put half the batch in the freezer, the froze well and we are still enjoying them. Let me know what you think.  A Votre Sante!









2 cups whole wheat flour


1 cup unbleached flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
a dash of nutmeg
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup unsulfured molasses
1 egg
1/4 cup granulated sugar or raw sugar
1 tsp. pure Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg and vanilla; beat well.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake 9 to 10 minutes or until edges of cookies just begin to brown.  To make uniformed sized holes in the center of the cookie, I used the back of a rounded measuring spoon.  Mine look like this.  Immediately drop about 7-8 white chocolate chips into center of each cookie, stir slightly with a toothpick. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days or freeze in an air tight container. 

The original recipe was from McCormick and Company Inc. I adapted it some.