White Chocolate Dipped Ginger Cookies
These white chocolate dipped ginger cookies are soft, chewy and packed with holiday spice. Each one is dipped in smooth melted chocolate for a sweet and cozy finish. They’re perfect for cookie platters, swaps or just enjoying with a cup of tea.
Servings: 16
Equipment
- Electric Mixer or Stand Mixer with Paddle Attachment
- Wooden Spoon or Spatula
Ingredients
- ⅔ Cup unsalted butter at room temperature
- ¾ Cup brown sugar packed, light or dark
- ⅔ Cup molasses
- 1 egg
- 1 Teaspoon vanilla extract
- 3 ½ Cups all purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 1 Tablespoon ground ginger
- ¾ Tablespoon ground cinnamon
- ½ Teaspoon ground allspice
- ½ Teaspoon ground cloves
- 3 Cups white chocolate chips
- 1 Tablespoon shortening
Instructions
- Using a hand mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy.
- Add the brown sugar and molasses and beat on medium speed until creamy.
- Beat in the egg and vanilla on for 2 full minutes at full speed.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together.
- On low speed, gradually mix into the wet ingredients just until combined.
- Divide dough in half and place in plastic wrap. Flatten each piece to create a disk shape. Chill the disks overnight.
- Preheat oven to 350°F. Prepare baking sheets with parchment paper and set aside.
- Remove a disk of cookie dough from the refrigerator.
- Flour your work surface (plus hands and rolling pin). Roll out disk to ¼ inch thick. Cut into circles with a cookie or biscuit cutter. Place circles on the prepared baking sheets. The dough scraps can be rolled again to use it all.
- Bake cookies for 7 to 11 minutes. Rotate the pan after 4 minutes. Watch closely to see when done according to how soft you want them. Softer cookies will be cooked in a shorter time than if you want crunchier cookies.
- Cool the cookies for 5 minutes on the cookie sheet then transfer to a cooling rack. Cool completely.
- Once completely cooled, or next day, combine chocolate chips and shortening in microwave safe bowl. Melt in microwave in 5 second intervals, stirring in between.
- Decorate cookie circles by dipping into melted chocolate and let them set on a wire rack.
Notes
Chill the dough overnight: This makes it easier to roll and enhances the flavor.
Use parchment paper: This stops the cookies from sticking to the baking sheet.
Don’t overbake: Keep a close eye so they stay soft and chewy.
Use quality white chocolate: It melts more smoothly and tastes better.
Let chocolate set completely: This keeps the cookies neat for gifting or stacking.
Use parchment paper: This stops the cookies from sticking to the baking sheet.
Don’t overbake: Keep a close eye so they stay soft and chewy.
Use quality white chocolate: It melts more smoothly and tastes better.
Let chocolate set completely: This keeps the cookies neat for gifting or stacking.
Nutrition
Calories: 332kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 246mg | Potassium: 230mg | Fiber: 1g | Sugar: 38g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
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