Last week we made a spicy and chewy gingerbread cookie. This week we sweetened things up a bit by dipping the cookies in melted white almond bark and garnishing with holiday sprinkles. If you have never tried almond bark, it is sold in the baking aisle near the chocolate chips. It melts really well, easier than regular chocolate I have found.
White Chocolate Dipped Chewy Gingerbread Cookies
Makes 7 dozen
Note: According to Betty Crocker it makes 7 dozen. I got about 4 dozen so I must have used a bigger scoop than they did.
- 1 cup plus 2 Tbsp unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup plus 2 Tbsp molasses, (light or dark)
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 2/3 cup granulated white sugar
- white almond bark (amount varies, plan on at least 8 ounces and have extra handy)
- garnish: holiday sprinkles
1. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
2. Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
3. Bake 8 to 10 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.
4. Melt the white almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the almond bark and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store tightly covered up to 1 week.
Recipe from Betty Crocker and Parade.