white chocolate stuffed ginger molasses cookies

Name: White Chocolate Stuffed Ginger Molasses Cookies
Prep time: 30 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: 2 cup(s) gluten-free baking blend (or white whole wheat flour); 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; dash(es) salt; 1/2 cup(s) apple butter; 1/4 cup(s) molasses; 3/4 cup(s) dark brown sugar; 2 teaspoon(s) vanilla extract; 6-8 ounce(s) good quality white chocolate squares or chopped into large chunks; - granulated sugar for rolling

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://arismenu.com/white-chocolate-stuffed-ginger-molasses-cookies/

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yield 24 serving(s)

prep time 30 Min

cook time 10 Min

method Bake

Ingredients For white chocolate stuffed ginger molasses cookies

2 c

gluten-free baking blend (or white whole wheat flour)
1 tsp

baking soda
1 1/2 tsp

ground ginger
1 tsp

ground cinnamon
1/2 tsp

ground cloves
dash

salt
1/2 c

apple butter
1/4 c

molasses
3/4 c

dark brown sugar
2 tsp

vanilla extract
6-8 oz

good quality white chocolate squares or chopped into large chunks
granulated sugar for rolling

How To Make white chocolate stuffed ginger molasses cookies

1
In a medium bowl, whisk together baking blend, baking soda, spices and salt. In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.

2
Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press white chocolate square/chunk inside, and roll dough back around. Make sure white chocolate is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
3
Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.
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