With delicate hints of cardamom and citrus, these Cardamom Ginger Cookies with Citrus Infused White Chocolate are the perfect treat to share this Christmas season.
I’ve been a little slow to get into the Christmas spirit this year. November flew by in a flash and now, out of nowhere, Christmas is less than 2 weeks away. Just writing “2 weeks” stresses me out a little. Thankfully my shopping is mostly done, although without the thought and planning that I usually put in. The house is decorated, minus a tree skirt because our new puppy, Marty McFly, really seems to have a thing for it. By all accounts, I seem ready, but my head just hasn’t really been in the game. Tonight though is the annual cookie exchange and if anything can get me in the mood for Christmas, it cookies. This is our 10th year doing our cookie exchange. The same core group of people are usually there, with a couple new faces now and again. It’s always a fun evening.
This year, I chose to play around with my moms ginger cookie recipe and update it with a little cardamom, a little orange zest and a healthy dose of white chocolate. My moms ginger cookies have always been a favourite of mine during the holidays. They’re just a nicely spiced, soft ginger cookie that never fails to impress. The original recipe called for shortening, but I chose to use butter. The cookies turned out a little flatter than my moms, but still maintained their soft texture. The cardamom and orange add a delicate hint of flavour and the Citrus Infused White Chocolate is pure decadence.
2 Cups of flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp cardamom
1 tsp ginger
1/4 tsp salt
3/4 Cups butter, softened
1 Cup sugar, plus more for rolling
1/4 Cup molasses
3 tbsp orange zest, divided
2 – 8oz packages of white bakers chocolate
Preheat the oven to 325 ℉
In an electric mixed, mix together the butter, 1 Cup of sugar, egg and molasses until well blended. Add in 1 tbsp of the orange zest and mix to incorporate.
In a mixing bowl, whisk together the flour, baking soda, cinnamon, cardamom, ginger and salt.
Slowly add the flour mixture to the molasses, mixing on a low to medium setting until fully combined.
Roll the dough into 1″ balls, then roll them in sugar. Place them on a cookie sheet, leaving some room for them to spread, and bake for 8 – 10 minutes, until very lightly golden. Allow to cool on the pan for 5 minutes before removing the, to a cookie sheet to finish cooling.
In a small sauce pan (or double boiler), melt the white chocolate with the remaining orange zest over low heat. Dip the cookies halfway, then set on parchment paper to set.
Makes approx. 40 cookies
For more great Christmas cookie ideas, check out my Cardamom Shortbread with Grand Marnier Buttercream and these Toffee Shortbread with Eggnog Drizzle.