White Chocolate Dipped Ginger Cookies
These white chocolate dipped ginger cookies are a perfect Christmas cookie! They're soft ginger and molasses cookies with white chocolate and Christmas sprinkles!
Servings: 2 1/2 dozen cookies
Ingredients
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 cups flour
- 1 tsp baking soda
For the cinnamon sugar coating:
- 1/2 tsp cinnamon
- 3 TBS sugar
For the White Chocolate Dip:
- 1 1/2 cups white chocolate
- 1/2 TBS coconut oil (optional)
- red white and green sprinkles, optional.
Instructions
- Preheat your oven to 350 degrees.
- Cream together your butter and sugars until light and fluffy.
- Stir in your egg, vanilla and molasses.
- Stir together for about 2 minutes until it turns a light brown color.
- Dump in remaining ingredients and mix together until just combined.
- Mix together your cinnamon and sugar topping.
- Scoop 1 1/2 - 2 TBS of dough and roll into a ball.
- Roll your dough ball into the cinnamon sugar mixture.
- Place cookie dough onto a cookie sheet lined with parchment or a silicone liner.
- Slightly flatten each cookie.
- Bake for 8-9 minutes until cookies are nice and crinkly.
- Remove from oven and allow cookies to cool for 2 minutes on cookie sheet before removing to a cooling rack to cool completely.
- Put your white chocolate chips and coconut oil in a small bowl and microwave for 1 minute at 50% heat.
- Stir. Microwave in additional 30 second increments (at half power) till smooth.
- Dip each cookie half way into white chocolate.
- Place on waxed paper or parchment paper.
- Top with sprinkles, if desired.
- Allow to set until chocolate is hardened completely.