White Chocolate Dipped Gingerbread Cookies
Servings 30 Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 2 teaspoon ground ginger
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup unsulphured or dark molasses
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- ⅓ cup granulated, for rolling
- 12 oz white chocolate chips
- ⅓ cup sprinkles
Instructions
- 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.