These White Chocolate Dipped Ginger Cookies are a festive and delicious treat, combining the warm, spiced flavors of classic ginger cookies with a rich white chocolate coating. The ginger cookie has a perfect balance of crispness on the edges and a chewy center, while the white chocolate dip adds a creamy sweetness that beautifully complements the spiciness. These cookies are perfect for holiday parties, cookie exchanges, or simply enjoying with a cup of tea.
Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup white chocolate chips or white chocolate melting wafers
- Red and green sprinkles or decorations (optional)
Step-by-Step Instructions:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and molasses, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Cover the dough and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Once the dough is chilled, roll it into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
Bake the cookies for 8-10 minutes, or until the edges are golden and the centers are slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Dip half of each cooled cookie into the melted white chocolate, letting the excess drip off. Place the dipped cookies on a parchment-lined baking sheet and, if desired, sprinkle with red and green decorations while the chocolate is still wet.
Allow the white chocolate to set completely before serving or storing. These cookies can be stored in an airtight container at room temperature for up to 1 week.
FAQs:
- Can I freeze the cookies? Yes! You can freeze the undecorated ginger cookies for up to 3 months. Thaw them before dipping them in the white chocolate.
- Can I use dark or milk chocolate instead of white chocolate? Absolutely! You can use any type of chocolate that you prefer for dipping.
- How do I prevent the cookies from spreading too much? Chilling the dough is key to preventing the cookies from spreading. Be sure to chill it for at least an hour before baking.
- Can I make these cookies ahead of time? Yes, you can make the dough ahead and refrigerate it for up to 2 days before baking. Once baked and decorated, the cookies will stay fresh for several days.
Conclusion:
These White Chocolate Dipped Ginger Cookies are a perfect holiday treat, with the warm, spiced flavor of ginger and a smooth white chocolate coating. Whether you’re making them for a festive gathering or just enjoying them at home, these cookies are sure to bring holiday cheer!
