I am excited to be a part of The Holiday Recipe Club Blog Hop that Erin at Big Fat Baker has been putting together. We were all given 3 flavors (peppermint, eggnog, and gingerbread) for this round. Our job is to then make something using one of those 3 flavors. I had a hard time picking! I love chocolate and peppermint together this time of year. But, in the end I decided to go with Gingerbread. It is fairly new to me. I mean I have had a Ginger Snap before, and a Gingerbread Man Cookie, but I have never baked it myself. It is a very classic Christmas flavor to me, just not something I crave. That was until I saw this recipe by Hanging on by a Needle and Thread. I knew immediately I had to make these!
I had to make adjustments for the altitude, so I was nervous how they would turn out. But they were thick and chewy, exactly how I like my cookies! I may have figured out this high altitude baking thing. I say that, and the next thing I bake is not going to turn out! That, and I haven’t tried cake yet, I hear that is the hardest to get to turn out! Note that my altitude adjustments are in parenthesis in the recipe below.
These cookies are full of the gingerbread flavor with plenty of sweetness from the white chocolate chips. Perfect to leave out for Santa!
Spicy chewy gingerbread cookies with white chocolate chips Recipe From Hanging on by a Needle and ThreadWhite Chocolate Gingerbread Cookies
Ingredients
Instructions
Notes
If baking at higher than 3500 feet, make the adjustments noted in parenthesis in the recipe.Nutrition Information
Yield
36 Serving Size
1
Amount Per ServingCalories 136Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 109mgCarbohydrates 19gFiber 0gSugar 10gProtein 1g
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Chloe Cochrane-Davies says
If you want a recipe that works every time at altitude, try yoghurt cake. I made it every day for 4 months whilst I was working in a chalet in the Alps, and the only ones that went wrong were when we missed out ingredients! The funny thing is it doesn’t work as well when it’s not at altitude!
1 yoghurt (just an ordinary multipack sized yoghurt pot) – empty it into the bowl and then use the pot for your measurements. Try different flavours for different flavour cakes.
1 pot of oil (we used vegetable oil I do believe.. but it worked with olive oil when we ran out!)
2 pots of sugar
3 pots of flour
3 eggs
Any ingredients you want to add. It’s fun to play around with it!
Mix it all together in a bowl and stick in the oven at 180C until cooked.
Pinned your cookies to my pinterest <- the main point of my comment!!
Erin says
Thanks for the recipe!
Carolyn says
Yummy! I just made some molasses spice cookies and then dipped them in white chocolate. I can’t actually eat them, but the family is in love!
Kim Bee says
Girl these are gorgeous and congrats on top 9!!!
Squash Blossom Babies says
Oh, wow these look interesting! I love the combo! Congrats on Top 9! I’m happy to be listed with you!
Emily @ Life on Food says
I think you did a great job picking the combination.
kita says
What a cool blog hop challenge! I love the sound of these cookies. White chocolate and gingerbread cookies. Yeah, I could leave a plate of crumbs! If I don’t get back here before the holidays I hope you and your family have a great Christmas!
Jen Laceda @ Tartine and Apron Strings says
Sounds yummy…would definitely take a bite, or two, of these! Santa will be happy and fed well!
christina says
these look delicious! i can’t wait to make them.
Laura Dembowski says
I made Gingerbread White Chocolate Blondies before and loved them, so I know these cookies would be a huge hit!