Description
These Ginger Cookies with White Chocolate Dipped edges combine warming spices like ginger, cinnamon, and nutmeg with a rich molasses base, making for a perfectly chewy, flavorful cookie. The sparkle of sanding sugar and the indulgent white chocolate dip add texture and elegance, perfect for holiday treats or everyday enjoyment.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
Wet Ingredients
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ tsp vanilla extract
Coating and Decoration
- 12 ounces white almond bark
- Sanding sugar for coating the cookie dough balls
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice until evenly combined. Set aside.
- Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, cream the softened salted butter for 30 seconds to 1 minute until smooth and fluffy.
- Add Brown Sugar: Add the packed light brown sugar to the creamed butter and continue mixing on medium-high speed for 1 minute until well blended and airy.
- Incorporate Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix just until all ingredients are well incorporated, avoiding overmixing.
- Combine Wet and Dry Mixtures: Gradually add the flour and spice mixture to the wet ingredients. Mix just until combined to avoid toughening the dough.
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes to firm up the dough for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet: Just before removing dough from refrigerator, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Scoop and Shape Cookies: Using a 1½ tablespoon cookie scoop, portion the dough. Roll each portion into a smooth ball.
- Coat Dough Balls: Coat each dough ball evenly with sanding sugar, then place them on the parchment-lined baking sheet, spacing each about 2 inches apart for spreading.
- Flatten Cookies: Gently press down each coated dough ball with the flat bottom of a round glass to a height of approximately ¼ inch to promote even baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the edges are set and the cookies are slightly firm. Remove from oven and allow cookies to cool completely on the baking sheet.
- Melt White Chocolate: Place the white almond bark in a heat-safe mixing bowl. Microwave for 1 minute, stir, then heat an additional 30 seconds. Stir again until smooth and fully melted.
- Dip Cookies: Dip half of each cooled cookie into the melted white almond bark, coating approximately half of the cookie. Return dipped cookies to the baking sheet and let the coating harden before serving or storing.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
- Freezing: Baked and cooled cookies can be frozen for up to 2 months. Thaw completely before serving for best texture and flavor.
- Tip: Chilling the dough helps prevent excessive spreading and gives the cookies a better chewy texture.
- Tip: Using sanding sugar adds a delightful crunch and a sparkly finish to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
