This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Do you have a favorite cookie, and every time they are at a party you just have to grab one? For me, this is a gingerbread or molasses cookie. I absolutely love these spiced cookies, and the smell of them immediately gets me into the holiday spirit. My White Chocolate Dipped Gingerbread Cookies check all the boxes for a holiday cookie. Sweet, spicy, and a nice dip of white chocolate for a little extra indulgence. However, before we get to the cookies take a peek at these delicious offering from the other Christmas Sweets Week participants!
Beverages:Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Peppermint Hot Chocolate from Mildly Meandering
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Caramel Coffee Martini from Daily Dish Recipes
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies:Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts:Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Gingerbread House Layer Cake from Love and Confections
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
The recipe for these cookies is so simple, and you can even skip the white chocolate layer is that is not your thing. However, one think I wouldn’t skip is the sprinkles from Sweets & Treats Boutique!
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles. Check out my intro post for more information on the giveaway, and don’t forget to enter at the bottom of this post.
I made these cookies for a cookie exchange, and they were a hit. It is a great cookie because the dough can be prepped in advance, and the cookies can also be made in advance making your exchange party prep a breeze with delicious results!
White Chocolate Dipped Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup unsulphured or dark molasses
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1/3 cup granulated, for rolling
- 12 oz white chocolate chips
- 1/3 cup sprinkles
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together. Set aside.
Using a stand mixer fitted with a paddle attachment (a hand mixer works fine as well), beat the butter and brown sugar together until creamy, about 2 minutes. Add the molasses and beat. Add the egg and vanilla and beat, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients. The cookie dough will be slightly sticky. Cover dough tightly with plastic wrap and chill for 1 hour. The dough can sit 2-3 days if needed.
When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 20 minutes to allow cookies to spread when baking. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes. The edges appear set and tops are cracking.
Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
While cookies are cooling, melt the white chocolate in the microwave in 30 second intervals, stirring after each time reset. Place wax or parchment paper flat on your work space to place cookies after dipping. Dip half of each cookie in the white chocolate and place on the parchment paper. Top with sprinkles and allow chocolate to cool and set before moving to a sealed container or bag.
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.