White Chocolate Gingerbread Men

Winter brings with it the delightful aroma of gingerbread, and these White Chocolate Gingerbread Men are a delicious twist on the traditional recipe. Not your typical hard gingerbread cookies, although those are great in their own right, these treats are wonderfully soft, creating a perfect balance of texture and taste.

Why does chilling the gingerbread dough matter?

Chilling the dough is crucial. It solidifies the fat in the cookies, which prevents them from spreading too much during baking, ensuring they hold their shape. Chilled dough also results in a more concentrated flavor because leaving it in the fridge for 1-3 hours allows the ingredients the blend together longer.

Can you substitute dark molasses for light in white chocolate gingerbread cookies?

Yes, but with a flavor difference. Dark molasses has a stronger, more robust flavor compared to light molasses, impacting the overall taste of the cookies. Light molasses will result in a milder, sweeter gingerbread.

How do you know when gingerbread cookies are done baking?

Gingerbread cookies are done when they no longer look shiny and have a firm edge. Over-baking them can lead to very hard cookies, so watch for that subtle change in appearance.

What’s the best way to store white chocolate gingerbread men cookies?

Store them in an airtight container at room temperature. They can last for up to one week. If they start to harden, placing a slice of an apple or bread in the container can help soften them.

If you store them in the freezer, they can last up to three months. You want to make sure to let the cookies sit out for about 30 minutes so that they are completely thawed before eating.

Why do you cream your butter & sugar?

This process incorporates air into the dough, contributing to the light texture of the cookies.

To get the air pocket incorporated into your butter & sugar you first want to combine the two ingredients in a standing mixer. Once combined, turn the mixer on high and whip for 2 minutes, stopping and scraping down the bowl every 30 seconds. At the end of this process your creamed butter in sugar will be lighter in color and texture.

What is in White Chocolate Gingerbread Men?

Unsalted butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough and it will result in an over salted treat.

Butter adds fats to your dough which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your cookies will melt down too fast and spread too much in the oven leaving you with a greasy, flat cookie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.

Brown sugar

Brown sugar is granulated sugar with a little molasses mixed in. Molasses is a more bitter natural sweetener which actually makes the sugar a bit sweeter than plain granulated sugar. Brown sugar draws more moister into your treat and is more acidic, that means it will help make baking soda react.

Eggs

Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your dough from collapsing.

Vanilla extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.

Molasses

Is a natural sweetener that has a distinct tangy flavor.

All-purpose flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods. 

Baking soda

Elevates the pH level of your batter. It increases the spread in cookies and gives the crispy outside, soft inside texture everyone loves. Baking soda needs both an acid and a liquid to react. Things that will make baking soda react are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk, sour cream. Baking soda only reacts once, right when its mixed into your batter it will create little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine sea salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so that it melts down at the right speed in the heat of the oven. If you use larger granule salt it will not melt down fully when baked and will leave salt crystals throughout your cookie making it crunch like you dropped it into sand.

Ginger, Cinnamon & Cloves

A seasoning that adds a spice flavor to your baked goods.

Nutmeg

A seasoning that adds a nutty flavor to your baked goods.

Recommended equipment:

• Light Metal Cookie Sheet: Ensures even baking.
• Parchment Paper: Prevents sticking and ensures easy removal of cookies.
• Cookie Cutter: For shaping your gingerbread men with precision.
• Microwave-Safe Bowl: For melting white chocolate chips.

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