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Soft and chewy ginger molasses cookies get an upgrade when dipped in white chocolate and sprinkled with sprinkles that look like a cold, snowy day.
I love a good gingerbread cookie when it is chewy. I do not love gingerbread when it is hard as a rock unless I am building a gingerbread house in which case that is the best type to have to make a sturdy house.
When I first saw these White Chocolate Dipped Ginger Molasses Cookies my first thought was how pretty they were. I loved the contrast of the deep brown cookie next to the stark white chocolate. It was pretty and made me want to reach out and grab one.
I decided to make a batch of these cookies in October to try them out and make sure they would be making my Christmas cookie list this year. I often bake 5 or 6 trial runs of cookies in September and October so I know which cookies I want to make in December. I only choose the ones that are easy to make, don’t have a million ingredients, and that look good.
These cookies were fairly easy to make. I whipped together the butter and brown sugar until they were light and fluffy. Make sure you beat them long enough to make the mixture fluffy. It will make all the difference in the final texture.
Then I whisked in the egg, molasses, and vanilla. I tend to use Adams Best Twice as Strong Vanilla because it has a strong vanilla flavor that really shines through in cookies.
Next I added in the flour and spices. The dough started to smell really yummy at this point. I started to roll out my cookies and dip them into granulated sugar. I put them on my Anolon Cookie Sheet with Silicone Grips. Let me tell you about this cookie sheet. I love it! Nothing ever sticks to it, it’s super easy to clean, and the grips make it easy to put in and take out of the oven.
After baking the cookies I removed them from the oven and let them cool for 2-3 minutes so they were easy to move to a wire rack to cool completely. Once the cookies are cool you can dip them in melted white chocolate and sprinkle them with sprinkles.
I used Sweets & Treats Snow Queen sprinkles and they may be my favorite winter sprinkle blend to date! They are elegant and the colors are icy and gorgeous. The mixture is packed with white jimmies, blue sugar crystals, snowflake quins, light blue sugar pearls, and violet nonpareils. It added the perfect touch to my holiday cookies!
The flavor of these cookies is amazing. The ginger and molasses are definitely in there but they aren’t overpowering. The cookies are soft and chewy and spiced. The white chocolate adds sweetness to the spiciness of the cookie for the ultimate holiday treat.
Pro Tips & Substitutions:
- Use salted butter for these cookies. It really adds flavors and works with the spices. If you use unsalted butter I would add in a teaspoon of salt.
- If white chocolate isn’t your thing you can certainly use milk chocolate or even melted butterscotch or cinnamon chips!
- Choose your sprinkles according to what you are celebrating. Add on black and orange sprinkles for Halloween or red and white for Valentine’s Day.
- 3/4 c. salted butter, softened
- 1 c. brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 c. molasses
- 2 1/4 c. all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 cup granulated sugar
- 1 c. white chocolate melts or chips
- Preheat the oven to 375 degrees.
- In a large bowl cream together the butter and sugar for at least 2-3 minutes or until light and fluffy looking.
- Add in the egg and vanilla and mix until well combined.
- Stir in the molasses.
- Add the flour, baking soda, cinnamon, ginger, and nutmeg to the bowl. Mix just until a dough is formed. Do not over mix.
- At this point if you dough is a little sticky you can refrigerate it for 15 minutes. I did not need to do so.
- Using a scoop, make several cookie balls about 1 inch round. Roll each into a ball shape and roll in the granulated sugar.
- Place the cookies on a baking sheet 2 inches apart.
- Bake for about 10 minutes. Remove from oven and let sit 2-3 minutes before removing to a wire rack to cool completly.
- Place the white chocolate in a microwave safe bowl and heat for 30 seconds. Remove and mix well. Continue microwaving in 20-30 second intervals and stirring well after each heating until the chocolate is completely melted.
- Dip one side of the cookie into the white chocolate mixture and let the excess chocolate drip back into the bowl.
- Place the dipped cookie on a sheet of parchment paper. Quickly sprinkle with holiday sprinkles before the chocolate haardens.
- Store in an air tight container for up to 2 weeks.
Recipe from I Heart Naptime
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 171mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g
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