Gingerbread Button Cookies2016-06-06
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It’s National Gingerbread day! so in honor of the day, I’ve made Gingerbread Button Cookies. The white chocolate button in the middle gives this cookie that extra punch. Gingerbread is sort of tied to the christmas season however it turns out you can enjoy it earlier in the year as well! Overall a very nice cookie, I recommend baking them in ball form instead of the usual flattening of the cookie dough. As for the chocolate button, you can either melt your chocolate and pipe them in the middle of each cookie, or do what i did, where i just bought round chocolate waffer from the store and just stick them on top of each cookie
- 1 ½ cups butter, softened to room temperature
- 2 cups granulated sugar
- ½ cup fancy molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- White Chocolate
Preheat oven to 375°F. Line baking pan with parchment paper.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.
While it's still hot, quickly place white chocolate waffers on each cookie, pressing down a bit. Let chocolate melt a bit and cool. Then transfer to wire racks to cool completely.