Best White Gingerbread Recipes

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
• Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
• Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

GINGERBREAD PEOPLE HOLIDAY COOKIE PROJECTS: WHITE SNOWFLAKES, DREIDEL TRIOS AND ORNAMENTS

Steps:

• Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.
• Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.
• To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.
• To make Gingerbread Men and Women: Use gingerbread man and woman cookie cutters and cut out the cookies, re-rolling the scraps as needed. Decorate them with raisins and white chocolate chips for eyes, nose, mouth, and buttons down the front. Bake until firm, 8 to 10 minutes, and let cool on the pan.
• Meanwhile, add some festive colors to your icing with food coloring and lay out colored sugars in small glass bowls with spoons. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders or white borders and coat with sanding sugar. When set, add more lines of icing in white.
• To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines between them, making a spiderweb effect to give it the look of a snowflake. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
• To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
• To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, re-rolling the scraps as needed.
• If you plan to hang the cookies, use a toothpick to make a hole in the cookies about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
• Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
• Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
• Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
• Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
• Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
• Cut into squares and serve.
• Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

GINGERBREAD-WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment and set aside.
• Whisk together flour, soda, salt, and spices in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.
• Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into 2-inch squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES

Steps:

• Whisk molasses, water and egg in a small bowl; set aside.
• With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
• Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
• Pour molasses mixture over flour; beat with mixer until dough forms.
• Turn out on lightly floured surface. Knead 5 to 7 minutes.
• Transfer dough to bowl; cover. Chill a minimum of 2 hours.
• Preheat oven to 350 degrees.
• Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
• Cut with cookie cutters.
• Place on baking sheets; bake for 10 to 12 minutes. Cool.
• Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
• Place on cooling racks or wax paper to let chocolate harden.

WHITE GINGERBREAD

Steps:

• Rub the butter into the flour.
• Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
• Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
• Roll it out, cut it into shapes.
• Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.

WHITE CHOCOLATE-GINGERBREAD BLONDIES

Steps:

• 1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices. 2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate. 3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

WHITE CHOCOLATE GINGERBREAD BLONDIES

Steps:

• 1. Preheat oven to 350 degrees. Coat a 17x12 inch rimmed baking sheet with cooking spray. Line bottom with parchment, and coat parchment with cooking spray.
• 2. Whisk together flour, baking soda, salt, and spices.
• 3. In an electric mixer fitted with a paddle attachment, cream butter and both brown and granulated sugars on medium high speed until pale and fluffy.
• 4. Add eggs and yolk, 1 at a time, beating well after each addition. Scrape down the bowl as needed. Beat in vanilla and molasses. Reduce speed to low.
• 5. Using a ½ cup dry measureing cup or a large spoon, gradually add flour mixture, and beat until combined. Add in white chocolate morsels until well distributed through the batter.
• 6. Spread batter into prepared pan using an offset spatula. Bake until edges are golden, about 25 minutes. Let cool completely in pan. Cut into squares useing a serrated knife.

WHITE GINGERBREAD TEA CAKE

Steps:

• Mix together flour, sugar and butter until mixture resembles coarse cornmeal.
• Add 1/2 of the tsp of the cinnamon, blend.
• Set aside 1 cup of mixture.
• To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir.
• Add egg and buttermilk, beating till smooth.
• Pour batter into a greased and floured 10 inch tube pan.
• Sprinkle reserved crumb mix evenly over top.
• Bake 40 minutes, or until tester inserted in center comes out clean.
• Cool and serve.

CHAI SPICED APPLE GINGERBREAD TRIFLE W/WHITE CHOCOLATE MOUSSE

Steps:

• Preparing the cake 1. Preheat oven to 350°F. Grease a 9x11" pan or line with parchment paper for easy release. In a large bowl, use an electric mixer to beat together molasses, butter, egg and water. 2. Pour in the Gingerbread Mix, and continue mixing until batter is smooth. 3. Pour batter into prepared pan and bake for 28-30 minutes or until a skewer inserted in the center comes out almost clean. Cool and cut into small cubes. Set aside.
• Preparing the apples 4. Peel, quarter and core apples. Cut into ¼" slices. In a saucepan over medium heat, simmer apples, butter, sugars, and Chai Tea until cooked and juicy, about 20 minutes. Set aside.
• Preparing the mousses 5. White Chocolate Mousse: pour cream and milk into a mixing bowl. Begin to whip with an electric mixer while pouring in the Smoothie Mix. Whip until soft peaks form. Refrigerate until ready to use. 6. Dark Chocolate Mousse: prepare 1 batch according to instructions on the packet (using the heavy cream and Dark Chocolate).
• Preparing the trifle 7. In the bottom of a trifle bowl, spoon a layer of Dark Chocolate Mousse, followed by a layer of the gingerbread cubes. Top with a layer of White Chocolate Mousse. Arrange half of the chai-spiced apples on the White Chocolate Mousse. Then repeat all layers again. For a professional finish, use your DCD Pastry Bag to pipe a decorative twist of White Chocolate Mousse on top.
• Garnish Ideas DCD Chocolate Leaves, grated DCD Chef-Series White and Dark Chocolate

WHITE CHOCOLATE KISSED GINGERBREAD COOKIES RECIPE - (4.3/5)

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on un-greased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

GINGERBREAD WHITE CHOCOLATE COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• In medium bowl, beat cookie mix, softened butter, water and egg. Scoop about 2 tablespoons dough into each muffin cup.
• Bake 10 minutes. Using spoon, make deep indentation in each to create a cup. Bake 7 minutes. Cool completely in muffin cups on cooling rack.
• Remove from muffin cups to tray. In microwavable bowl, microwave chips uncovered on High in 30-second intervals, stirring between each, until melted and smooth. Carefully spoon into center of each cup; drizzle any remaining over tops of cups. Decorate with sprinkles. Refrigerate to set, about 1 hour.

GINGERBREAD WHITE RUSSIAN

Steps:

• Fill an old-fashioned glass or short tumbler with ice and pour in vodka and coffee-flavored liqueur. Add cream and drizzle gingerbread syrup over the top.

WHITE CHOCOLATE-GINGERBREAD STARS

Steps:

• In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
• Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
• Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.