A soft ginger cookie dipped in white chocolate.
Well I had really good intentions on getting this recipe posted back in December. I made and photographed it months earlier even. Then I found out I was pregnant! Yay! We are super excited. But I get pretty sick the first trimester and food is the last thing I want to look at or think about. So the end of January it is. Now we will have another yummy cookie recipe all ready for the baking season next year. And who said ginger was only for the holidays anyways?!
I dipped a bunch of the cookies in almond bark or dipping white chocolate. Cause I happen to LOVE white chocolate and ginger together. But these cookies are fantastic without it too.
- ¾ cup butter, cold & cut into small pieces
- 1 cup dark brown sugar
- 1 egg
- ¼ cup molasses
- 2¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ white sugar, for rolling
- ½ pound almond bark for dipping, optional
- In a bowl or stand mixer, cream the butter and sugar together, scraping down the sides as needed. Add the egg and molasses. Mix till creamy.
- In a separate bowl, mix the flour, baking soda, salt, cloves, cinnamon and ginger till combined. Add to the wet ingredients and mix till just combined. Place the dough in the refrigerator and then heat your oven to 375 degrees. When the oven is ready, scoop your dough into desired size (I used a small and medium cookie scoop). Roll the ball in the white sugar then place on cookie sheet.
- Bake for 7-8 minutes for the smaller cookies and 10-11 minutes for the larger cookies. Bake just until the tops start to have small cracks. Let cook then dip half the cookie in melted almond bark or melted white chocolate chips.
Recipe Source: adapted a recipe I got from a neighbor, Barb P.