5D4B5676 - White Chocolate Dipped Gingerbread Cookies

White chocolate dipped gingerbread cookies

Yield 40 cookies



  1. Preheat oven to 350F.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt. Set dry ingredients aside.
  4. In bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar. Beat for 4 minutes or until light and fluffy.
  5. Add molasses, egg, and vanilla extract, beating until combined.
  6. Slowly add dry ingredients to butter mixture in three equal batches, mixing after each addition just until combined.
  7. Chill dough for at least 1 hour or overnight.
  8. Scoop out dough into heaping tablespoons and roll into balls. Then, roll each ball in powdered sugar. Place balls on prepared baking sheets.  
  9. Using your fingers, lightly press down on cookie balls to flatten them slightly.
  10. Bake cookies for 10 to 12 minutes.
  11. Remove from oven and place baking sheets of cookies on wire racks to cool.
  12. Meanwhile, place the white chocolate chips in a  microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.  
  13. Working quickly, dip one-half of each cooled cookie into melted white chocolate. Sprinkle with red, green, and white stars and wreaths.  Place cookies on parchment-lined baking sheets to allow chocolate to harden.
  14. Serve.

Courses Desserts

Recipe by Grateful | at