White Chocolate Dipped Ginger Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar plus more for rolling
- 3/4 cup vegetable oil or any neutral-flavored cooking oil, or shortening, see note
- 1 large egg
- 1/4 cup molasses
- 10 ounces white chocolate melts or almond bark
- sprinkles optional
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon salt
- Combine 1 cup sugar with the vegetable oil using an electric mixer on medium-high speed. Add the egg and molasses, and beat again until well-combined. Add flour mixture, and mix on low speed just until incorporated.1 cup granulated sugar, 3/4 cup vegetable oil, 1 large egg, 1/4 cup molasses
- Scoop the dough into balls about 1-inch in diameter, and roll each gently between your palms to smooth it out. Place a small amount of sugar in a small, shallow dish. Roll each ball in the sugar before placing on the baking sheets.
- Bake for 10-12 minutes, then allow to cool on the sheets for about 10 minutes before removing to wire racks. Lay out a sheet of wax paper or parchment for the cookies to set after dipping.
- Melt the white chocolate or almond bark following package instructions, typically by microwaving in 1-minute bursts on 50% power until it is smooth and easy to stir. (I like to do this in a liquid measuring cup, because it's tall but wide enough to easily dip the cookies inside.) Dip each cookie partway into the chocolate, let the excess drizzle off, then lay flat on the wax paper or parchment to set. If adding sprinkles, do so right away, before the chocolate begins to set.10 ounces white chocolate melts or almond bark, sprinkles
- Once chocolate has hardened, about an hour at room temperature, the cookies can be stacked and stored, tightly-covered, at room temperature for about 4 days. Enjoy!
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Notes
- You can sub shortening for the vegetable oil, and this will yield a slightly softer, chewier cookie. It will still hold shape and withstand the white chocolate.
- Cookies will keep well at room temperature for about 4 days. The dough balls can be frozen, as well. Bake them straight from frozen just as directed, adding just 1-2 minutes to the bake time.
Nutrition Estimate
Calories: 140 kcal, Carbohydrates: 19 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 144 mg, Potassium: 65 mg, Sugar: 10 g, Vitamin A: 10 IU, Calcium: 11 mg, Iron: 0.7 mg