White Chocolate Dipped Molasses Cookies

White Chocolate Dipped Molasses Cookies

White Chocolate Dipped Molasses Cookies are a staple at Christmas. The cinnamon, ginger, cloves and molasses smells amazing while baking in the oven! These cookies are soft and chewy on the inside, yet crunchy on the outside, the best of two cookies in one. They are dipped in white almond bark then sprinkled with colored jimmies to make the perfect holiday cookie!

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Course: Dessert

Cuisine: American

Keyword: White Chocolate Dipped Ginger Molasses Cookies

Prep Time: 15

Cook Time: 10

Chill Time: 20

Servings: cookies

Calories: 150kcal

Ingredients

¾ cup salted butter softened
1 cup light brown sugar
1 egg room temperature
¼ cup molasses
2 - ¼ cup all-purpose flour
2 tsp. baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon sea salt
¼ cup granulated sugar this is used for rolling the cookies before baking
16 ounces white almond bark or white baking chocolate, melted
holiday colored jimmies or colored sprinkles

Instructions

Preheat the oven to 375 F and prepare a baking sheet with parchment paper.
In a large mixing bowl, using a stand mixer or hand mixer, beat together softened butter & brown sugar for one to two minutes or until light and fluffy.
Next, add in the egg and molasses and beat until completely mixed.
In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves. Then, using a flour sifter, sift dry ingredients into the butter mixture. Mix with a wooden spoon or wooden spatula until combined. Do not over mix at this step.
Next, cover the cookie dough and place in the refrigerator to chill for 20 minutes. This will help with making the dough easier to handle and less sticky when forming it into balls.
After the dough is chilled, place the granulated sugar in a shallow bowl. Using a cookie scoop or tablespoon, scoop and roll into a ball, then roll in the granulated sugar and place on the prepared baking sheet.
Bake in the preheated oven for 8-10 minutes, until golden brown. Watch closely, as they can burn very easily!
Let the cookies cool on the cookie sheet for 5 minutes, this will allow them to keep shape when transferred to the cooling rack. Then, transfer to cooling rack using a spatula.
Once completely cooled, melt almond bark in a microwave safe bowl, stirring every 30 seconds until completely melted.
Dip about ⅓ of each cookie into melted almond bark. Then, sprinkle on festive jimmies. Once the almond bark is set on the cookie, serve and enjoy!

Notes

If you do not have a flour sifter, you can still make this! Put all dry ingredients in a bowl, and swiftly mix with a fork or a whisk to get a similar effect.

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