Made a huge batch of gingerbread cookies for a friend’s Christmas Party! Using Wholefully’s base recipe, I did a x1.5 conversion for all the ingredients except the sugar to make it less sweet. Also cut the ginger as these will become gifts and a more subtle flavor seemed more safe.
I really like these Gingerbread White Chocolate swirl cookies! They’re just like the Basel Leckerli I tried in Switzerland this year and gives the warm and fuzzy feeling from the spices. Very easy as well – simply swirl on some White chocolate ganache and somehow it’ll work its magic in the oven Feel free to add more toppings as well – I used some Raffaello and Ferrero Rochers I had in my fridge!
If you want to check out the other Gingerbread variations: Gingerbread Snow Cookies (the crispy and crunchy version), and Gingerbread x Cream Cheese Stuffed Cookies (which paired quite well with the tangy cream cheese filling that melts when its fresh out of the oven).
Gingerbread White Chocolate swirl Cookies adapted from Wholefully
253 g butter, softened
White chocolate ganache
|To make classic Gingerbread cookies
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.
Add in the baking soda, cinnamon, ginger, cloves, pepper, and salt, and mix until just combined. Add in the flour and mix until well-combined, scraping the sides as needed.
Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, and place on an ungreased baking sheet, spacing them 2-inches apart.
Swirl on some white chocolate ganache and place in the oven until it’s done and the kitchen smells amazing! Top with your favorite add ons and perhaps even more spices.