What flavors pop into your mind when you think “Christmas”? Peppermint? Chocolate? Almond? I think each of us thinks has a different list that probably comes from the same place in our heartswe remember fondly what we made around the holidays when we were growing up. In my home, we spent a day or two in the kitchen making treats and packaging them up for friends, neighbors, teachers and family, and I remember looking forward to this every year.
Do you have memories of being in the kitchen with your mom, grandmother, aunt, sisters and cousins? I remember sugar flying around, eggs cracking, butter softening, chocolate melting and flour on my face. There are so many cookies and candies that remind me of the holidays and my childhood. Last year I shared my family’s French Cookie recipe. This year, I have a few more nostalgic favorites up my sleeve but one that I am extremely excited about. It combines several of my favorites: butterscotch, gingersnaps, snickerdoodles and white chocolate chips.
My mom has always baked the most amazingly soft and sweet butterscotch pie using butterscotch pudding, and I’m a huge fan of butterscotch in general. Snickerdoodles have long been at the top of my list of all-time favorites. Gingersnap cookies are simply a holiday favorite and if you have read my blog for any length of time, you know that I will always choose white chocolate over milk or dark chocolate. Any day, anytime.
The combination of those flavors led me to this cookie. Pudding makes for extremely soft and moist cookies, so I chose butterscotch pudding mixed with the flavors of a gingersnap and rolled in cinnamon/sugar just like a snickerdoodle, and then studded the cookies with white chocolate chips. My favorite holiday flavors in one soft and chewy cookie!
Butterscotch Pudding Gingerdoodle Cookies with White Chocolate Chips
Prep time: 6 minutes | Cook time: 12-14 minutes | Yield: 3-dozen cookies
for the cookies:
2 1/4 cups flour
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup butter, softened
1/2 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package butterscotch pudding mix
1 tsp. vanilla extract
1 cup white chocolate chips
2 Tbs. granulated sugar
1 tsp. ground ginger
Preheat oven to 350 degrees. Line two large baking sheets with parchment or a Silpat liner.
Mix the flour, baking powder, ginger, cinnamon and salt in a large bowl until combined.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3 minutes. Add the eggs, pudding mix and the vanilla and mix until combine. Slowly add the dry ingredients and mix just until combined. Fold in the white chocolate chips.
Roll into balls about 1-inch in diameter. Mix the sugar and ginger together and roll each ball in the mixture. Place on the prepared baking sheets, about 2 inches apart and pat down lightly. Bake for 12-13 minutes, just until the edges are brown and the tops are crackled.
Cool on the cookie sheet for a few minutes, and then cool completely on a wire rack.
If you aren't a fan of ground ginger, omit the ginger and replace with the same amount of ground cinnamon, for a total of 1 1/2 teaspoons ground cinnamon.
Adapted from my Peanut Butter Pudding Cookies.
For more recipes in the 12 Days of Cookies series, follow along on Twitter with the hashtag #BlogHerCookies.
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