12.19.2012

White Chocolate Dipped Ginger Cookies

I know, I know. Here's the dang recipe y'all have been bugging me about. And guess what? I'm guest posting it over at one of my favorite fashion blogs today:

 
Click HERE to see the story behind these beloved cookies. 

Thanks again, Emily, for asking me to share a little holiday treat on your beautiful blog! 


 

White Chocolate Dipped Ginger Cookies
makes about 4 dozen cookies

Ingredients:1 1/2 C butter
2 C brown sugar
2 eggs
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
sprinkles

Method: 
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, 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!

Recipe adapted from: the girl who ate everything


1 comment:

  1. These are gorgeous!! I have a ginger cookie recipe, but never though of dipping them in chocolate. Great idea! Dark chocolate would be good too, I would think.

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