Prep 35 mins
Cook 35 mins
These are absolutely wonderful and they are now one of the desserts I prepare for the holidays. They are pretty drizzled with melted white and dark chocolate.
- 3 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 cup butter, softened
- 1⁄4 cup molasses
- 2 eggs
- 1 egg yolk
- 1 egg white, beaten
- 1 tablespoon sugar
- 3 ounces white chocolate baking bar or 3 ounces vanilla candy coating, chopped
- Heat oven to 350. Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well.
- Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
- Divide dough in half. Shape each half into 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10x3-inch rectangle. Brush rectangle with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.
- Bake at 350 for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.
- With serrated knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on same cookie sheet.
- Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown.
- Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
- Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.
I made these just for fun and ended up taking them to a family Christmas event. Everyone LOVED them and kept asking for the recipe! I added 1/4 tsp of cinnamon to the white chocolate and they turned out great!
I made these for my Christmas gift bags paired with cinnamon hot chocolate. They were easy to make and I loved the gingerbread flavor. Thank you for a great recipe.