White Chocolate Spice Cookies Mix

Lynnda Cloutier


Some people go crazy for crunchy gingersnaps, but others prefer the chew consistency of molasses cookies. These spice cookies meet you somewhere in the middle. They have a gingersnap flavor with a slight crunch on the outside and a lot of chew in the center. Sugar and spice and everything nice. It's all wrapped into a cute little jar just begging to be given to the cookie lover on your list.Source: Unknown

pinch tips: Parchment Paper Vs Wax Paper




2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup packed light brown sugar
1 cup granulated sugar
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cardmom
vanilla bean seeds scraped from 1 vanilla bean pod
1 cup white chocolate chunks or chips

Directions Step-By-Step

Whisk together flour, baking soda, and salt in a bowl. Put in a 1 quart jar. Top with a layer of brown sugar.
In another bowl, mix together the granulated sugar, ginger, cinnamon, cardamom, and vanilla bean seeds til ingredients are well mixed and spices are evenly distributed in the sugar. Add this sugar mixture to the jar and top with the white chocolate chunks or chips. Seal with the lid, decorate the jar if you like and attach a label with the following instructions:
To make white chocolate spice cookies:
8 Tbsp unsalted butter, softened, 1 stick
1/4 cup full flavor molasses
1 large egg
1/2 cup granulated sugar

Preheat oven to 325. Put the butter and molasses in bowl of stand mixer and mix til smooth. Beat in egg. Add all the contents of the jar and mix til incorporated. Roll into balls 1 inch in diameter, roll balls in sugar and put them on a parchment lined baking sheet, 2 inches apart. Bake for 8 to 10 minutes, til tops are cracked and edges have started to brown. Cool slightly on baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

About this Recipe

Course/Dish: Cookies