White Chocolate Dipped Gingerbread Cookies Recipe

During the winter months, I enjoy the classic gingerbread spices cinnamon, ginger, cloves, nutmeg and allspice. Years ago, I received a recipe card featuring a recipe for gingerbread cookies dipped in melted white chocolate. I can’t believe I waited until now to bake it.

The original instructions call for kneading the dough on a floured work surface which I decided to change.

I used my stand mixer. Preparing the dough in a stand mixer bowl with the dough hook attachment makes dough mixing a breeze. The dough requires chilling for a couple of hours before rolling it out and cutting into shapes. Once the cookies have cooled, they’re ready to be frosted. Oh, yeah. The frosting is optional, but I highly recommend it.

White Chocolate Dipped Gingerbread Cookies Recipe
Adapted from a recipe by Spice Islands
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Ingredients:

• 2 tablespoons blackstrap molasses
• 1 tablespoon cold water
• 1 teaspoon vanilla extract
• 1 egg
• 3 1/4 cups all-purpose flour
• 1 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 12 ounces white chocolate baking squares
• 1/4 cup organic shortening

Directions:

1. Combine the molasses, water, vanilla and egg in a small bowl. Set aside.
2. In a stand mixer bowl, combine the flour, brown sugar, baking soda, sea salt, cinnamon, ginger, cloves, nutmeg and allspice.
3. Cut in the butter with a fork, knife, or pastry blender.
4. Add the molasses mixture to the bowl and beat the ingredients with a dough hook attachment until a dough forms. Beat for 5-7 minutes, to knead the dough properly. Remove the dough from the bowl, shape it into a ball, wrap the dough with plastic wrap, and refrigerate for 2 hours.
5. Preheat the oven to 350°F.
6. Roll the dough out between two sheets of waxed paper to 1/8-inch thick. The dough will be cold and a little sticky. Cut the dough with cookie cutters and place on baking sheets. Gather up leftover dough into a ball; roll out the dough to 1/8-inch thickeness, cut with cookie cutters, repeating the process until all of the dough has been cut. Bake for 10-12 minutes. Cool the cookies completely.

Make the white chocolate coating: Melt the white chocolate chips and shortening together in a saucepan. Dip half of each cookie into the chocolate, and place it on a baking sheet lined with waxed paper to harden.

Makes 3-5 dozen, depending upon size.