White Chocolate Dipped Ginger Cookies
Deliciously spiced ginger cookies dipped in creamy white chocolate, perfect for holidays and cozy gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Chocolate Dip
- 8 ounces white chocolate, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
- In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing for soft cookies!
- Roll the dough into tablespoon-sized balls and place them on parchment-lined baking sheets.
Baking
- Bake for 10-12 minutes until the edges are crisp but the centers remain soft. Allow cooling on a wire rack.
Chocolate Dipping
- While cookies cool, melt the white chocolate using a microwave or double boiler.
- Dip half of each cookie into the melted chocolate and place them on parchment paper to cool and let the chocolate harden.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Use room temperature ingredients for best results and chill the dough if it’s too sticky.