Best White Chocolate Dipped Gingerbread Cookies Recipes

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Chewy White Chocolate Chip Gingerbread Cookies image

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Provided by Mickie Lear

Categories Desserts Cookies Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

Ingredients

¾ cup butter
1 cup white sugar
1 beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Steps:

Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g

DIPPED GINGERSNAPS

Dipped Gingersnaps image

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 14-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 cups sugar
1-1/2 cups canola oil
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening

Steps:

In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES

White Chocolate Dipped Gingerbread Cookies image

I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.

Provided by Sassy in da South

Categories Dessert

Time 42m

Yield 3 dozen

Number Of Ingredients 16

Ingredients

2 tablespoons dark molasses
1 tablespoon water
1 large egg
3 1/4 cups all-purpose flour
1 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons dried orange peel
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup cold unsalted butter, cut into 1-inch pieces
1/2 cup solid shortening
2 (6 ounce) boxes white chocolate baking squares

Steps:

Whisk molasses, water and egg in a small bowl; set aside.
With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
Pour molasses mixture over flour; beat with mixer until dough forms.
Turn out on lightly floured surface. Knead 5 to 7 minutes.
Transfer dough to bowl; cover. Chill a minimum of 2 hours.
Preheat oven to 350 degrees.
Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
Cut with cookie cutters.
Place on baking sheets; bake for 10 to 12 minutes. Cool.
Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
Place on cooling racks or wax paper to let chocolate harden.

Nutrition Facts : Calories 2305.1, Fat 135.1, SaturatedFat 70.3, Cholesterol 248.5, Sodium 971.2, Carbohydrate 256.4, Fiber 5.6, Sugar 146, Protein 23.8