Name: White chocolate dipped gingerbread cookies
Prep time: 2 h
Cook time: 8 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 3 and 1/2 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon ground ginger (That’s correct); 1 tablespoon ground cinnamon; 1/4 teaspoon ground allspice; 1/2 teaspoon ground clove; 2 sticks (1 cup) unsalted butter, softened; 3/4 cup dark brown sugar, packed; 1/4 cup unsulphured molasses; 1 large egg, room temperature; 2 teaspoons vanilla extract; 2- 4oz white chocolate baking bars

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I had a gingerbread latte with a shot of vanilla from this cute little cafe in DC and it was perfect. Gingerbread usually isn’t my go-to latte but I was in the mood for something different and turns out different was good! I was so inspired by the flavors I decided to turn my gingerbread latte into a white chocolate dipped gingerbread cookie. I love how inspiration works and how flavors are so transferable. This cookie is perfect for holiday parties because they are so cute and will definitely stand out among the other cookies on the dessert table. Pair with your favorite red wine, coffee, or eggnog and you’ve got yourself a good time. These cookies have a soft center with just the right amount of crunch.

How to make White chocolate dipped gingerbread cookies

Step 1 – Dry ingredients

Take your butter and egg out of the refrigerator to bring to room temperature. You should do this 30 minutes before you begin this recipe. In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, clove, and allspice. Set this aside until you are ready to mix it into the the butter mixture.

Step 2 – Creaming the butter

Using an electric mixer on medium-high speed cream the butter and brown sugar together until it’s a pale brown and slightly fluffy, about 2-3 minutes. Beat in the egg, molasses, and vanilla extract and continue to mix until creamy. On low speed gradually add the flour mixture and mix for a few minutes just until the flour streaks are gone. Try not to over mix.

Step 3 – Chilling the dough

Divide the dough into 2 pieces and wrap in plastic wrap. Try to form 2 flat square as pictured below; this will help when rolling out the dough. Refrigerate for at least 2 hours or overnight. I chilled mine overnight and the cookies came out perfect.

Step 4- Rolling the dough

Once the cookie dough has chilled and you’re ready to bake, remove the dough from the refrigerator and let it sit for about 10 minutes before rolling it out. Preheat the oven to 350° and line your baking sheets with parchment paper. Generously flour your work station and rolling pin and then unwrap the cookie dough. Roll the cookie dough using your floured rolling pin until you achieve a 1/4 inch thickness. If your dough starts to crumble, it’s okay, as you work the dough it will start to become smooth. Using your cookie cutter, cut out the shapes you want and place them onto your baking sheet. Gather the scraps and re-roll them (you’ll start to notice how smooth the dough becomes) and continue cutting out your shapes.

Step 5 – Baking the cookies

Bake the cookies for 8 minutes and let them cool on the baking sheet for another 3 minutes before transferring to a cooling rack. If you are using large or giant size cookie cutters, bake them for 12 minutes or until the centers are done. Don’t throw the parchment paper away just yet because you will use it for the next step.

Step 6 – Melting the chocolate

For this step, I melted my chocolate using the double boiler method without the double boiler because I don’t have one. I don’t recommend microwaving the chocolate because you risk burning it and the chocolate doesn’t always melt evenly. If you are like me and you don’t have a double boiler all you need is small or medium size pot and a large glass or heat proof bowl.

Pour about 1-3 inches of water into the pot, place it on the stove, and turn the stove on on medium low heat. Allow the water to simmer but not boil.

While the water is heating up, chop the chocolate into small pieces and place the chocolate into the glass bowl. Place the glass bowl on top of the pot with the simmering water. There should be at least 4 inches of space between the water and the bowl. You want the steam to gradually melt the chocolate. Using a spoon, stir the chocolate until it’s melted and completely creamy, 4-6 minutes. Turn the stove off.

Dip your cooled cookies in to the chocolate. I chose to do only one side but feel free to be creative. Place the dipped cookies on a baking sheet lined with parchment paper and let them cool in a chilled room or refrigerator until the chocolate has set.