White Chocolate Dipped Ginger Cookies
Delightful cookies blending spicy ginger with creamy white chocolate, perfect for celebrations and gatherings.
Ingredients
For the cookies
- 2 1/4 cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1/2 tsp salt Enhances flavor
- 2 tsp ground ginger Main spice flavor
- 1 tsp ground cinnamon Complementary spice
- 1/4 tsp ground cloves Adds depth
- 1/4 tsp ground nutmeg Harmonizes with spices
- 3/4 cup unsalted butter, softened For rich flavor
- 1/2 cup granulated sugar, divided Sweetens cookie dough
- 1/2 cup packed light-brown sugar Adds moisture
- 1 large egg Binds ingredients
- 1/4 cup molasses Enhances flavor
- 2 tsp vanilla extract Boosts overall flavor
- 3 cups white chocolate chips Sweet and creamy
- 3 Tbsp shortening For melting chocolate
- to taste Red and green candy melts For decoration
Instructions
Preparation
- Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a mixing bowl for 20 seconds. Set aside.
- In an electric mixer, beat the butter, 1/2 cup of granulated sugar, and brown sugar until fluffy.
- Add the egg, molasses, and vanilla to the creamed mixture and mix until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Cover dough and refrigerate for one hour.
Baking
- Preheat oven to 350°F (175°C).
- Scoop dough into 1 1/2 tablespoon portions, roll into balls, and roll in remaining granulated sugar.
- Place on lined baking sheets, flatten slightly, and bake for 8-10 minutes.
- Cool on a wire rack.
Decoration
- Melt 1 cup of white chocolate chips and 1 tablespoon of shortening in the microwave until smooth.
- Dip half of each cooled cookie into the melted white chocolate and let excess drip off.
- Decorate with melted candy melts or royal icing and let set.
Notes
For best results, ensure butter is at room temperature. You can use vegan butter for a dairy-free version or dark chocolate for a richer flavor.