White Chocolate Dipped Molasses Cookies

I am a big fan of molasses cookies because it has all the wonderful spices that I love at this time of year.

These cookies are super Chewy.

You do have to refrigerate the dough for at LEAST 4 hours.

But that's how they keep their shape and chewyness :)

So make sure you plan ahead when making these cookies.

But other than that, they're super easy and they make a beautiful Holiday cookie after dipping in White Chocolate and sprinkled with festive sprinkles.

I had a lot of fun making these cookies, especially listening to Christmas music as well.

Christmas music makes everything fun!

I think I'll be baking with Christmas music in the Kitchen till Christmas is over.

cookie recipe: Sally's Baking Addiction

Ingredients:

3 c all-purpose flour
1 tsp baking soda
 2 tsp ground ginger
1 and 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 c (1.5 sticks) unsalted butter, softened to room temperature
3/4 c dark brown sugar
1/3 c dark molasses
1 egg, at room temperature
2 tsp vanilla extract
1/3 c granulated sugar, for rolling
12 oz bag white chocolate chips
sprinkles, (optional)


Instructions:

1. In a medium sized bowl, whisk 3 c flour, 1 tsp baking soda, 2 tsp ground ginger, 1 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt.  Set aside.
2. In a large bowl, beat 3/4 c butter, for about 1 minute.
3. Add 3/4 c dark brown sugar and beat until blended.
4. Add 1/3 c dark molasses, 1 egg and 2 tsp vanilla until blended.
5. Slowly add dry ingredients to butter/egg mixture.  Mix together but don't overmix.
6. Place bowl (covered with aluminum foil) in refrigerator for at least 4 hours.
7. Roll dough into balls and roll into granulated sugar.  Place on baking sheet lined with parchment paper.
8. Bake in 350 degree oven for 8.5 minutes exactly :)
9. Allow cookies to cool at least 10 minutes on cooling rack.
10. Melt white chocolate chips in microwave in 30 second intervals.
11. Add 1 tsp of vegetable oil at a time to get the right consistency to dip the cookies in.  It should be a little runny but only a little.
12. Dip cooled cookies into melted white chocolate.  Optional: add sprinkles!
13. Refrigerate cookies on cookie sheet for about 8-10 minutes to allow chocolate to solidify.

Instructions with pictures:

In a medium sized bowl, whisk 3 c flour, 1 tsp baking soda, 2 tsp ground ginger, 1 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt.  Set aside.

In a large bowl, beat 3/4 c butter, for about 1 minute.

Add 3/4 c dark brown sugar and beat until blended.

Add 1/3 c dark molasses, 1 egg and 2 tsp vanilla until blended.

Slowly add dry ingredients to butter/egg mixture.  Mix together but don't overmix.

Place bowl (covered with aluminum foil) in refrigerator for at least 4 hours.

Roll dough into balls and roll into granulated sugar.  

Place on baking sheet lined with parchment paper.

Bake in 350 degree oven for 8.5 minutes exactly :)

Allow cookies to cool at least 10 minutes on cooling rack.

Melt white chocolate chips in microwave in 30 second intervals.

Add 1 tsp of vegetable oil at a time to get the right consistency to dip the cookies in.  

It should be a little runny but only a little.

Dip cooled cookies into melted white chocolate.  Optional: add sprinkles!

Refrigerate cookies on cookie sheet for about 8-10 minutes to allow chocolate to solidify.