White Chocolate Dipped Gingerdoodles

White Chocolate Dipped Gingerdoodles

These just might be my new favorite cookies!  My friend said “these are the best cookies I’ve had in my entire life!”  Seriously!   She said that.  They have a slight crisp around the edges and are super soft in the middle. Just they way I like my cookies. The white chocolate also adds the perfect touch.  We also made these for Valentine’s Day last year.  (And every other holiday!)

White Chocolate Dipped Gingerdoodles

Ginger cookies seem like the perfect Holiday cookie.  They spices scream Christmas!  These cookies have all the taste of a delicious Ginger Cookie but the softness of a Snickerdoodle.

You don’t have to roll them in cinnamon and sugar before you bake them, but why not?

White Chocolate Dipped Gingerdoodles

Dip your cooled cookies in melted white chocolate to add to the festiveness (that’s a word, right?)

White Chocolate Dipped Gingerdoodles

Thanks to I Heart Naptime for this recipe.

White Chocolate Dipped Gingerdoodles

Ingredients

  • 3/4 cup salted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling the cookies)
  • 1 to 2 cups white chocolate melting wafers (for dipping the cookies)

Instructions

  1. Pre-heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and beat until well combined. Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix until combined.
  3. Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
  4. Bake for 7 to 8 minutes (do not let the edges brown), or until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Allow to cool.
  5. Dip in melted chocolate.
https://makingmemorieswithyourkids.com/2018/11/white-chocolate-dipped-gingerdoodles/

Print Friendly, PDF & Email

Comments

  1. absolutely adorable!!!!