Ginger Cookies (White Chocolate Dipped)

5 from 1 vote

Ginger Cookies (White Chocolate Dipped)

White Chocolate Dipped Ginger Cookies are soft, chewy, and full of delicious seasonal flavors that taste like Christmas in dessert-form. Perfect for your holiday cookie swap!

Prep Time10

Cook Time10

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 192kcal

Author: Jennifer Fishkind

Ingredients

3 cups all-purpose flour
2¼ tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
¾ tsp ground nutmeg
½ tsp ground allspice
¾ cup salted sweet cream butter softened
¾ cup light brown sugar packed
½ cup + 2 tablespoons molasses
1 large egg
1½ tsp vanilla extract
12 ounces white almond bark
Sanding sugar for coating the cookie dough balls

Instructions

Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.
Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.
Add brown sugar and continue mixing on medium-high for 1 minute.
Add the molasses, egg and vanilla. Mix just until well incorporated.
Add flour mixture and mix just until combined.
Cover and refrigerate for 30 minutes.
Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.
Using the flat bottom of a round glass, gently press down on the cookie dough balls, about ¼ inch tall.
Bake for 8 to 10 minutes. Allow the cookies to completely cool on the baking sheet.
Using a heat safe mixing bowl, heat the white almond bark in the microwave for 1 minute. Stir, and heat for another 30 seconds. Stir until completely smooth.
Dip ½ of the cooled cookie in the melted almond bark. Return the dipped cookie to the baking sheet to harden.

Notes

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
To Freeze: You can freeze the baked/cooled cookie for up to 2 months. Allow the cookies to completely thaw before serving.

Tips:

To avoid flat cookies, make sure your butter is soft and at room temp and not melted, cold, or hard.
You can use a 1 tablespoon cookie scoop if you do not have a 1 ½ tablespoon cookie scoop.
Make sure you let your cookie dough chill in the fridge for at least 30 minutes to avoid it becoming too sticky.

Nutrition