Description
Delicious gingerbread cookies dipped in creamy white chocolate, perfect for the holiday season.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough and cut into desired shapes.
- Bake for 8-10 minutes or until edges are firm.
- Let cookies cool completely on a wire rack.
- Melt the white chocolate in a microwave or double boiler.
- Dip the cooled cookies halfway into the melted white chocolate and place on parchment paper to set.
Notes
- Store cookies in an airtight container for up to a week.
- For added decoration, sprinkle with festive sprinkles before the chocolate sets.
- Ensure the cookies are completely cool before dipping to prevent the chocolate from melting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg