168396 chewy white chip gingerbread cookies Recipes

unsalted butter, softened (no substitutes), brown sugar, egg, vanilla extract, all-purpose flour, baking soda, cinnamon, salt, rolled oats (not instant ), chocolate chips, raisins (i use raisinets to increase the chocolate fix idea in this recipe)

all-purpose flour, baking soda, salt, butter, melted and cooled, brown sugar, granulated sugar, eggs, egg yolks, vanilla extract, chocolate chips, walnuts, chopped (optional)

unsalted butter, bread flour, kosher salt, baking soda, granulated sugar, brown sugar, egg, egg yolk, milk, vanilla extract, semi-sweet chocolate chips

margarine, brown sugar, sugar, cool water, vanilla extract, bread flour, flax seed meal (make sure this is fresh ), baking soda, baking powder, salt, chips

espresso, gingerbread-flavored syrup, vanilla-flavored syrup, steamed milk

light brown sugar, sugar, butter or margarine, softened, eggs, creamy peanut butter, vanilla extract, light corn syrup, uncooked regular oats, semisweet chocolate morsels, red, white, and blue candy-coated chocolate pieces, baking soda

all-purpose flour, baking soda, salt, butter, melted, brown sugar, sugar, vanilla extract, egg, egg yolk, semi-sweet chocolate chips

all-purpose flour, sea salt (finely ground ), baking soda, unsalted butter (room temperature ), butter flavor crisco, dark brown sugar (firmly packed), granulated sugar, eggs (room temperature ), pure vanilla extract, chocolate chips (or whatever mix-in you would like to add)

all-purpose flour, salt, baking powder, baking soda, unsalted butter, softened, dark brown sugar, granulated sugar, eggs, at room temperature, vanilla extract, semisweet chocolate chips

butter, softened, brown sugar, sugar, instant vanilla pudding mix, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking soda, semisweet chocolate chips, chopped walnuts

gingerbread cake or cookie mix, plus the ingredients called for on the label directions, dried cranberries, finely chopped, butter, coarse or regular granulated sugar

caramels (unwrapped candy or a 12 oz. caramel dip), sweetened condensed milk, butter, yellow cake mix, oil, eggs, white chocolate chips, chocolate chips, toffee pieces

gingersnap crumbs, cream cheese, room temp. cut in cubes, milk chocolate chips, vegetable shortening

sugar cookie mix, egg, all-purpose flour, melted butter, pumpkin pie spice, ground ginger, dark molasses, vanilla extract, royal icing, egg whites or 5 tbsp meringue powder, fresh lemon juice or 1 tsp vanilla extract, sugar , sifted, sanding sugar , if desired

vanilla ice cream, softened slightly, molasses, ground ginger (to taste), gingerbread cookies, broken into small pieces (pepperidge farm gingermen or gingersnaps)

white baking chips, light corn syrup, evaporated skim milk (or whatever evaporated milk you have on hand), vanilla extract, ground ginger, ground cinnamon, ground nutmeg, salt, powdered sugar , sifted, chopped nuts (optional), gingersnap crumbs (approx. 12oz of gingersnaps), white chocolate , melts such as mercken s (approximate, if you run out of chocolate for dipping, you can just melt some more, or use any extra )

white flour, wheat flour, baking powder, ground cinnamon, baking soda, salt, unsalted butter, room temperature, splenda brown sugar blend, honey, eggs, vanilla extract, old fashioned oats, raisins or 1 cup dried cranberries, pecans, chopped or 1 cup walnuts

white chocolate icicle cookies, sugar, butter, softened, milk, vanilla, egg, white baking chips, melted and cooled, flour, baking powder, salt, white glaze, powdered sugar, milk, almond extract , white edible glitter or decorating sugar (optional), mix sugar , butter, milk, vanilla, egg and melted chips in a large bowl with a spoon until creamy. stir in flour, baking powder and salt. cover and refrigerate at least 4 hours until chilled. heat oven to 375 degrees. for each cookie, divide 1 round tsp of dough in half. roll each half into a 5 inch rope, tapering the ends. twist the ropes together. place 2 inches apart on ungreased cookie sheet., hang icicles , poke a hole in the top of each cookie with a toothpick. bake 5 to 7 minutes or until set and very light brown. cool 2 minutes. remove from cookie sheet to a wire rack. cool completely. brush with white glaze (mix all glaze ingredients until smooth or of desired brushing consistency. add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. thread string through the hole in each cookie to hang if desired.