Description
Delight in these classic Ginger Cookies dipped in smooth, white chocolate almond bark. Featuring a blend of warm spices like ginger, cinnamon, nutmeg, and allspice with rich molasses and brown sugar, these cookies are soft and flavorful. Coated in sparkling sanding sugar and partially dipped in creamy white chocolate, they make an irresistible treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
Wet Ingredients
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ tsp vanilla extract
Toppings
- 12 ounces white almond bark
- Sanding sugar for coating the cookie dough balls
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice. Set aside for later use.
- Cream Butter: Using a stand mixer or a handheld mixer on medium-high speed, cream the softened salted butter for 30 seconds to 1 minute until smooth and fluffy.
- Add Brown Sugar: Add the light brown sugar and continue mixing on medium-high speed for an additional 1 minute to combine well.
- Incorporate Molasses and Eggs: Add the molasses, large egg, and vanilla extract to the butter and sugar mixture. Mix just until everything is well incorporated, ensuring no streaks remain.
- Combine with Dry Ingredients: Add the prepared dry ingredient mixture to the wet ingredients. Mix on low speed just until the flour blend is fully combined into the dough—do not overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up for easier handling.
- Prepare for Baking: Just before the dough is ready, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Scoop and Shape: Using a 1 ½ tablespoon cookie scoop, portion out the chilled dough and roll each portion into a ball using your hands.
- Coat with Sugar: Roll each dough ball in sanding sugar until fully coated, then place each ball on the lined baking sheet, spacing them about 2 inches apart.
- Flatten Cookies: Using the flat bottom of a round glass, gently press down each sugar-coated dough ball to about ¼ inch thickness, ensuring even thickness for baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers look slightly soft. Remove from oven and allow cookies to cool completely on the baking sheet.
- Melt White Chocolate: In a heat-safe mixing bowl, microwave the white almond bark for 1 minute, stir, then microwave for an additional 30 seconds. Stir again until the white chocolate is completely smooth and melted.
- Dip Cookies: Dip half of each cooled cookie into the melted white almond bark, coating about 50% of the cookie. Return the dipped cookies to the baking sheet to allow the chocolate to harden before serving or storing.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
- Freezing: Baked and cooled cookies can be frozen for up to 2 months. Thaw completely before serving.
- Tip: Make sure to chill the dough before scooping and baking to prevent excessive spreading and ensure tender cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
