Chewy and spicy gingerbread cookies are dipped in white chocolate and garnished with holiday sprinkles for a festive dessert.
Gingerbread cookies are a holiday staple as far as I am concerned. I 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. If taste is your ultimate priority, compared to the convenience of easy melting, you could stick with regular white chocolate instead.
Recommended Christmas Cookies
White Chocolate Dipped Chewy Gingerbread Cookies
- Baking Sheet
- Parchment Paper Sheets
- Medium Cookie Scoop (2 Tbsp.)
- 1 cup plus 2 Tbsp unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1/3 cup 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
- 8 ounces white almond bark or white chocolate chips (amount varies, plan on at least 8 ounces and have extra handy)
- Assorted Holiday Sprinkles
- 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.
- Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Use a medium cookie scoop, about 1.5 Tablespoons of dough to portion out cookies; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 10 to 12 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.
- Melt the white chocolate / 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 melted chocolate and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store in a tightly covered container at room temperature for up to 1 week.
Recipe from Betty Crocker and Parade.