These Dipped Ginger Cookies make scrumptious, do-it-yourself Christmas treats! It takes the depth of ginger cookie taste and pairs it with white chocolate. Scrumptious and exquisite! (Plus, get FREE printable reward tags to go together with this reward once you obtain our FREE Selfmade Christmas Items Information!)
Recipe by Sarah from the MoneySavingMom group. In the course of the months of November and December, we’ll be highlighting a few of our favourite do-it-yourself presents! Obtain our FREE Selfmade Items Information to get recipes to fifteen+ easy-to-make presents, plus printable reward tags to go together with every reward!
We love Ginger Cookies!
Dipped Ginger Cookies have been a Christmas-time household custom for years. My children anticipate the day that we make these every year.
These cookies style scrumptious and look stunning — and our residence smells wonderful whereas the cookies bake!
Plus, they’re wonderful to provide as presents! (And we created some FREE printable reward tags to go together with them!)
Substances for Dipped Ginger Cookies
- 2 cups granulated sugar
- 3 sticks of butter
- 1/2 cup molasses
- 2 eggs
- 4.5 cups all-purpose flour
- 3 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 cup further sugar for rolling dough balls in
- Parchment paper (not pictured)
- 24 ounces Almond Bark
Easy methods to Make Dipped Ginger Cookies
Psst! If you happen to’re planning to provide these as a present this 12 months, remember to seize your FREE printable reward tags to go together with them!
1. In a big mixing bowl, beat sugar and butter collectively.
2. Add molasses and eggs and beat till mild and fluffy. Scrap off the edges of the bowl.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
4. Add the flour combination to the blending bowl (cup by cup) and blend till properly mixed.
5. Cowl with plastic wrap or put dough in an hermetic container and refrigerate for at the least an hour.
6. After the dough is chilled, preheat the oven to 350ºF.
7. Use a cookie scoop to take away the dough from bowl and kind the dough right into a ball along with your palms.
8. Roll every ball in a small bowl of sugar and place on parchment-lined cookie sheets.
9. Bake within the preheated oven for 8 to 12 minutes. The cookies will puff and flatten throughout baking.
10. Let the cookies cool on parchment paper.
11. Soften half the almond bark in accordance with the package deal directions. Chances are you’ll find yourself utilizing extra almond bark, but it surely works greatest to dip in batches in order that the melted bark doesn’t get too thick because it cools.
12. Dip the cookies into the melted almond bark and place again on parchment paper.
13. Cool till hardened and place in an hermetic container. You may make these weeks forward and freeze.
NOTE: I usually depart some cookies undipped to provide folks choices.
Dipper Ginger Cookies Make Nice Vacation Items!
I’ve shared these scrumptious cookies in cookie exchanges, introduced them to grandparent’s day at my children’ college, introduced them to household & associates gatherings, and included them in do-it-yourself Christmas presents.
They’re all the time a success!
Obtain your free printable reward tags!
Wish to add on Christmas reward tags to reward this to somebody this vacation season?
Go HERE to obtain printable reward tags designed for these scrumptious cookies!
White Chocolate Dipped Ginger Cookies
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Substances
- 2 cups granulated sugar
- 1 1/2 cups butter 3 sticks, softened
- 1/2 cup molasses
- 2 eggs
- 4.5 cups all-purpose flour
- 3 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 cup granulated sugar further for rolling cookie dough balls in
- 24 ounces almond bark
Directions
-
In a big mixing bowl, beat sugar and butter collectively.
-
Add molasses and eggs and beat till mild and fluffy. Scrap off the edges of the bowl.
-
In a separate bowl, mix flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
-
Add the flour combination to the blending bowl (cup by cup) and blend till properly mixed.
-
Cowl with plastic wrap or put dough in an hermetic container and refrigerate for at the least an hour.
-
After the dough is chilled, preheat the oven to 350ºF.
-
Use a cookie scoop to take away the dough from bowl and kind the dough right into a ball along with your palms.
-
Roll every ball in a small bowl of sugar and place on parchment-lined cookie sheets.
-
Bake within the preheated oven for 8 to 12 minutes. The cookies will puff and flatten throughout baking.
-
Let the cookies cool on parchment paper.
-
Soften half the almond bark in accordance with the package deal directions. (Chances are you’ll find yourself utilizing extra almond bark, but it surely works greatest to dip in batches in order that the melted bark doesn’t get to thick because it cools.)
-
Dip the cookies into the melted almond bark and place again on parchment paper.
-
Cool till hardened and place in an hermetic container. You may make these weeks forward and freeze.
Notes
You’ll be able to freeze these cookies after baking or as cookie dough balls to bake contemporary later.
Vitamin
Serving: 2cookies | Energy: 152kcal | Carbohydrates: 22g | Protein: 1g | Fats: 7g | Saturated Fats: 5g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 106mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 125IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg
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Tailored from Pillsbury Mmm Extra Cookies (a very outdated grocery retailer journal rack cookbook).
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