White Chocolate Dipped Ginger Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 2 cups Flour
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract
  • 1 1/2 cups White chocolate
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

• Dairy

  • 1/2 cup Butter

Found on lmld.org

Description

Ingredients

• ½ cup softened butter
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ cup molasses
• ½ tsp cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 2 cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 3 TBS sugar
• 1½ cups white chocolate
• ½ TBS coconut oil, optional
• red, white and green sprinkles, optional.

Directions

• Preheat your oven to 350 degrees.
• Cream together your butter and sugars until light and fluffy.
• Stir in your egg, vanilla and molasses.
• Stir together for about 2 minutes until it turns a light brown color.
• Dump in remaining ingredients and mix together until just combined.
• Mix together your cinnamon and sugar topping.
• Scoop 1½ - 2 TBS of dough and roll into a ball.
• Roll your dough ball into the cinnamon sugar mixture.
• Place cookie dough onto a cookie sheet lined with parchment or a silicone liner.
• Slightly flatten each cookie.
• Bake for 8-9 minutes until cookies are nice and crinkly.
• Remove from oven and allow cookies to cool for 2 minutes on cookie sheet before removing to a cooling rack to cool completely.
• Put your white chocolate chips and coconut oil in a small bowl and microwave for 1 minute at 50% heat.
• Stir. Microwave in additional 30 second increments (at half power) till smooth.
• Dip each cookie half way into white chocolate.
• Place on waxed paper or parchment paper.
• Top with sprinkles, if desired.
• Allow to set until chocolate is hardened completely.