Merry Christmas Eve everyone! The last recipe for Confection Countdown is White Chocolate Dipped Ginger Cookies! The light spicy cookies are just the thing if you are tired of peppermint and chocolate. If you like me that never happens, but these cookies are delicious and round out all the yummy flavors of the season! My friend Mandy made these on her blog and I knew I had to make them as well. She had a great tip when storing the cookies to place a slice of bread on the top of them to keep them soft! Yay for soft cookies! Have an amazing Christmas, and thank you so much for joining me on all these tasty Christmas treats!
Ingredients (Makes around 4 dozen cookies)
1 1/2 cups butter
2 cups brown sugar
1/2 cup molasses
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoons ground cloves
1/2 teaspoon salt
Granulated sugar for rolling
1 bag white chocolate chips sprinkles
1. 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, and 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 (make sure to watch them, I usually bake mine for 2 minutes less and check them, you can always bake them longer, but once they are burned and crispy you can’t un-bake em’!.) Cool cookies on a rack.
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!
– Store cookies in a container with a slice of bread over top to keep them soft!