Ingredients
Units
Scale
For Fresh Ginger Cookies:
- 3 cups all-purpose flour
- 11/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 teaspoons freshly grated ginger root
- 2 tablespoons unsulfured molasses (I used Grandma's Original)
- 1/4 cup canola oil
- 4 tablespoons butter
- Pinch of salt
For White Chocolate Icing:
- 1/4 cup white chocolate chips
- Pat of unsalted butter
Instructions
- In a large bowl, mix together sugars, egg, cinnamon, cloves, fresh ginger, oil, butter, molasses, and salt. Stir together until everything is smooth and combined.
- Sift the flour and baking soda into the bowl and mix until a soft, sticky dough forms.
- Transfer the dough to cling film. Wrap and refrigerate for several hours until firm.
- On a baking sheet lined with floured parchment paper, transfer the dough. Flour your rolling pin and roll the dough out into a rectangle about 1/4 inch thick. Place in the dough in the freezer for the next 30 minutes.
- Preheat oven to 350 degrees. Take the dough out and cut out the desired shapes. Bake for 8-10 minutes or until the cookies are golden. Transfer immediately to a cooling rack. Let cool completely.
- In a double broiler, melt down the white chocolate and butter. Turn the heat off once the butter begins to melt about 2-3 minutes. Remove the pan from the hot water and stir. Once the chocolate melts completely into a smooth consistency spoon immediately into the piping bag. It shouldn't be too hot. (If you don't remove the chocolate immediately, it will seize).
- Decorate the cookies as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1
