White Chocolate Dipped Ginger Cookies
Soft and chewy molasses ginger cookies dipped in white chocolate and decorated with holly to look like miniature Christmas puddings. A festive, spiced holiday favorite.
Equipment
- Stand Mixer
- Baking sheet
- - Parchment paper
- Microwave-safe bowl
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup unsalted butter softened
- ½ cup + 3 tbsp granulated sugar divided
- ½ cup packed light brown sugar
- 1 large egg
- ¼ cup molasses unsulphured
- 2 tsp vanilla extract
- 3 cups white chocolate chips
- 3 tbsp shortening or paramount crystals
- Red and green candy melts or holly sprinkles for decoration
Instructions
- Whisk flour, baking soda, salt, and spices.
- Cream butter, ½ cup sugar, and brown sugar.
- Beat in egg, molasses, and vanilla.
- Mix in dry ingredients.
- Chill dough for 1 hour.
- Roll into balls, coat in remaining sugar, and flatten slightly.
- Bake at 350°F for 8–10 mins. Cool completely.
- Melt white chocolate with shortening. Dip half of each cookie.
- Decorate with holly sprinkles.