Mandy Merriman is the author of the best selling cookbook, Cake Confidence. She believes with a little point in the right direction, anyone can quickly develop the confidence to create over-the-top beautiful and mouthwatering cakes in their own kitchen.
Wow, white chocolate and ginger together in one cookie. You’ll want to try this recipe shared on the Christmas Cookie-Thon.
White Chocolate Dipped Ginger Cookies
makes about 4 dozen cookies
1 1/2 C unsalted butter
2 C brown sugar
1/2 C molasses
4 1/2 C flour
4 t baking soda
2 t cinnamon
2 t ground ginger
1 t ground cloves
1/2 t salt
granulated sugar for rolling
1 bag white chocolate chips
Preheat oven to 375 degrees. In stand mixer fitted with paddle
attachment, cream together butter and sugar. Add the eggs and molasses.
2. In another bowl, mix dry ingredients together, then slowly mix dry ingredients into the wet ingredients.
3. Roll dough into 1 inch balls and roll into sugar. Place on greased
baking sheet and bake for about 10 minutes (mine were done at 7, so set
the time shorter, and watch them for the first batch to see how your
oven treats the cookies.) Cool cookies on a rack. Store cookies in a
container with a slice of bread to keep soft.
4. Melt your white chocolate chips in a double broiler and dip half of
the cookie into it. Add a little vegetable oil to the mixture if it’s
too thick. Place onto wax paper to dry. If you’re using sprinkles,
sprinkle cookies immediately after dipping in white chocolate. Or you
can drizzle them, too!