White Chocolate Dipped Gingerbread Cookies Recipes

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CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES



Chewy White Chocolate Chip Gingerbread Cookies image

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Provided by Mickie Lear

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

¾ cup butter
1 cup white sugar
1 beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Steps:

  • Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  • Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES



White Chocolate Dipped Gingerbread Cookies image

I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.

Provided by Sassy in da South

Categories     Dessert

Time 42m

Yield 3 dozen

Number Of Ingredients 16

2 tablespoons dark molasses
1 tablespoon water
1 large egg
3 1/4 cups all-purpose flour
1 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons dried orange peel
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup cold unsalted butter, cut into 1-inch pieces
1/2 cup solid shortening
2 (6 ounce) boxes white chocolate baking squares

Steps:

  • Whisk molasses, water and egg in a small bowl; set aside.
  • With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
  • Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
  • Pour molasses mixture over flour; beat with mixer until dough forms.
  • Turn out on lightly floured surface. Knead 5 to 7 minutes.
  • Transfer dough to bowl; cover. Chill a minimum of 2 hours.
  • Preheat oven to 350 degrees.
  • Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
  • Cut with cookie cutters.
  • Place on baking sheets; bake for 10 to 12 minutes. Cool.
  • Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
  • Place on cooling racks or wax paper to let chocolate harden.

Nutrition Facts : Calories 2305.1, Fat 135.1, SaturatedFat 70.3, Cholesterol 248.5, Sodium 971.2, Carbohydrate 256.4, Fiber 5.6, Sugar 146, Protein 23.8

DIPPED GINGERSNAPS



Dipped Gingersnaps image

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14-1/2 dozen.

Number Of Ingredients 12

2 cups sugar
1-1/2 cups canola oil
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening

Steps:

  • In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

WHITE CHOCOLATE-GINGERBREAD STARS



White Chocolate-Gingerbread Stars image

These pretty cookies with sparkling sugar will be the stars of any holiday cookie tray.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 28

Number Of Ingredients 12

1 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup molasses
1 egg
3 cups Gold Medal™ all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
4 oz white chocolate baking bars or squares, chopped
2 tablespoons coarse white sparkling sugar

Steps:

  • In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
  • Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
  • Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
  • In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg

CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES



Chocolate-Dipped Triple-Ginger Cookies image

My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.-Bethany Hammond, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 dozen.

Number Of Ingredients 16

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup molasses
2 tablespoons finely chopped crystallized ginger
2 teaspoons grated fresh gingerroot
4-2/3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
4 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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