Description
These moist and chewy cookies come together in a snap and are sure to please everyone. The extra step of dipping them in white chocolate just puts them over the top!
Ingredients
- 1 cup Softened, Unsalted Butter
- 1 cup Brown Sugar
- 1 Egg
- ¼ cups Molasses
- 2-½ cups Flour
- 2-¼ teaspoons Baking Soda
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Ground Cinnamon
- 1-½ teaspoon Ground Nutmeg
- ½ teaspoons Ground Allspice
- ½ cups White Sugar
- 1 cup White Chocolate Chips
- 1 teaspoon Coconut Oil
Preparation
Beat butter, brown sugar, egg, and molasses until combined.
In a separate bowl, mix together flour, baking soda, ginger, cinnamon, nutmeg, and allspice. Stir dry ingredients into wet ingredients. Form dough into a ball, cover with plastic wrap and put in the fridge overnight. If you don’t have that much time, 3 hours should be long enough.
Take dough out and let it come to room temperature. Roll dough into 1-inch balls and roll in sugar to coat. Place on cookie sheet and bake at 350ºF for 8 minutes. Watch closely and remove them from oven before they look like they are done. Cool completely.
For the white chocolate, heat chocolate with coconut oil in a double boiler on the stove top or in 30-second intervals in the microwave. I simply use a glass bowl above a pot of simmering water, as I don’t have a double boiler.
Dip each cookie in chocolate and place on parchment paper to set up.
Enjoy!
Recipe adapted from Shannon Bills’ Best-Ever Chewy Gingerbread Cookies, via Betty Crocker’s Celebrate the Season Holiday Cookie Contest.
