White Chocolate Dipped Ginger Cookies

Delicioso!!
I have a dear friend who makes gingerbread men dipped in white chocolate every Christmas. I always think I'm going to do that but cut cookies aren't in my schedule right now. These are delightful and I think could compete pretty well. 

Of course, I doubled the recipe. Made just over 5 dozen. I used two regular sized bags of white chocolate chips without shortening - I had no issues with the chocolate getting hard. 

Ingredients
  • 2 1/4 cups all-purpose flour 

  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1/2 cup + 3 Tbsp granulated sugar, divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips

  • In a mixing bowl mix together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg. 
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart, flatten tops just slightly (to even level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
  • In a microwave safe bowl, melt 1 cup white chocolate chips in microwave on HIGH power in 20-30 second intervals, stirring between intervals, until melted, smooth and fairly runny. Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature. **Drizzling is much easier - either with a fork or from a bowl of (if you're fancy) put the melted chocolate into a baggie and snip the corner. 
 

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