White Chocolate Dipped Ginger Cookies

Christmas gingersnap cookies with white chocolate.

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5 from 1 vote

White Chocolate Dipped Ginger Cookies

Soft and chewy ginger and molasses cookies with white chocolate and Christmas sprinkles! Like soft gingersnap cookies!

Course Baking, Dessert, DIY, Snack

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 8

Refrigerate 2

Servings cookies

Calories 169kcal

Author Lise Sullivan Ode

Equipment

Classic rolling pin

Ingredients

4 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon allspice
¾ cup vegetable shortening
¾ cup sugar
1 cup molasses
⅓ cup water, plus 1 tablespoon
1 pound vanilla flavored candy coating I used Almond Bbark
2 tablespoons Christmas sprinkles

Instructions

In a medium bowl, mix whisk together the dry ingredients: flour, baking soda, salt and spices. Set aside.
Cream shortening and sugar in a large bowl with an electric mixer on medium speed (or by hand). Add molasses and beat well. With mixer on low, add flour mixture and water alternately, beating until well blended after each addition. Divide dough in half and wrap in plastic wrap; chill overnight or at least 2 hours.
Preheat oven to 375°F. Roll chilled cookie dough one-half at a time on lightly floured kitchen counter, about ¼-inch thick. Cut with floured 4-inch round cookie cutter (or 2.5" cutter for smaller cookies). Bake on parchment lined sheet pans or lightly greased cookie sheet. Bake for 8-9 minutes or until just done but not browned around edges. Cool cookies on wire rack. Store in airtight container. Makes 22 soft cookies.
Dip in melted vanilla candy coating. Place dipped cookie on parchment lined baking sheet. Sprinkle cookies with Christmas sprinkles. Let set for an hour. Makes 22 soft cookies.

Video

Notes

If you use a 2 ½ inch round cookie cutter, then you will get 44 perfect cookies. Also, if you want to make these cookies gluten free, simply substitute the flour with gluten free flour. I tested the recipe that way as well and it worked great.

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