Soft, chewy and a tad spicy–everything you love about a ginger cookie–topped with a white chocolate striped candy piece. A modern take on a retro favorite.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup full flavor molasses
1 large Land O Lakes® Egg
1/2 teaspoon freshly grated lemon zest
1/4 cup turbinado sugar (coarse raw sugar)
1/4 cup crystallized ginger
White and milk chocolate striped candy pieces, unwrapped
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl; set aside.
Combine sugar and butter in another bowl; beat until well mixed. Add molasses, egg and lemon zest; continue beating until well mixed. Add flour mixture to butter mixture; beat until well combined.
Pulse 1 teaspoon turbinado sugar and crystallized ginger in small food processor bowl fitted with metal blade until very finely ground. Combine with remaining turbinado sugar. Set aside.
Shape dough into 1-inch balls. Roll in ginger sugar mixture. Place, 2 inches apart, onto prepared cookie sheets. Bake 8-10 minutes or until just set around edges. Remove from oven; place 1 chocolate striped candy piece in center of each cookie. Cool before serving.
We took a favorite Christmas cookie - the Peanut Butter Blossom - and gave it a few new looks. These cookies aren't just for Christmas anymore - enjoy at any holiday!