White Chocolate Dipped Chewy Ginger Molasses Cookies
These White Chocolate Dipped Chewy Ginger Molasses Cookies are incredibly buttery, chewy and have the perfect amount of spice. The white chocolate adds a festive touch which is both pretty and delicious. These are truly the ultimate Christmas cookie!
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Servings: 16 cookies
Ingredients
- 2 ¼ cups all purpose flour
- 2 teaspoons ginger powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
- ¾ cup butter
- ¾ cup white sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- ¼ cup molasses
- ¼ cup white sugar in a separate bowl, for rolling the dough
- 1 ½ cup good quality white chocolate chips, melted
Instructions
- Preheat oven to 350 degrees. F
- Sift together all the dry ingredients in a medium bowl.
- In a stand mixer cream the butter and sugar. Add the egg, vanilla and molasses. Beat until full combined. Slowly add the dry ingredients to the wet ingredients and beat on medium speed until the dough comes together, scraping down the sides of the bowl as you go.
- Taking tablespoonfuls of dough, roll the dough into balls. Roll them in the bowl with the sugar, coating them completely. Place on a parchment lined baking sheet, and gently flatten the balls slightly. Bake for 8-10 minutes, just until the edges begin to turn golden. Be careful not to over bake!
- Take the cookies out of the oven, and place on a cooling rack to cool while you melt the white chocolate.
- In a heatproof measuring glass, melt the white chocolate chips in intervals of 20 seconds, stirring each time until fully smooth and melted. Dip each cookie half way in the white chocolate, top with sprinkles and enjoy!!