Let the holiday baking begin and let these cookies be at the top of that holiday baking list! These cookies will simply tantalize to your taste buds because they are anything but boring. These White Chocolate Dipped Ginger Cookies are oh so dreamy! They are loaded with gingery goodness which is deliciously complimented by all the other spices and the molasses just give them such a tremendous depth of flavor that you just don’t find in nearly any other cookie. Then that perfectly luscious white chocolate coating adds just the right amount of mellow flavor and tone of sweetness which it really just balances it all out.
These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp throughout ginger cookie just bake them a few minutes longer than listed.
Whether you were asked to bring a dessert to a party or if you are looking for that perfect treat to make for your friends and neighbors I highly highly recommend making these to share! Luckily this makes a fairly large batch of cookies so you’ll have plenty to test out yourself before taking them. Plan on sharing half and keeping half home for yourself because you simply just won’t have it in you to give them all away :).
White Chocolate Dipped Ginger Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter , softened
- 1/2 cup + 3 Tbsp granulated sugar , divided
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 tsp vanilla extract
- 3 cups white chocolate chips
- 3 Tbsp shortening
- Red and green candy melts (or tinted royal icing)
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
- Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
- If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
- Recipe source: cookie adapted from Allrecipes