White Chocolate Dipped Ginger Cookies Recipe

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, ½ cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla.

With the mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees F during the last 10 minutes of chilling.

Scoop dough out about 1½ tablespoon at a time, shape into balls then roll in remaining 3 tablespoons granulated sugar.

Transfer to Silpat or parchment paper-lined baking sheets, spacing cookies 2 inches apart. Flatten tops just slightly to evenly level. Bake in preheated oven for 8 to 10 minutes. Keep dough that is not currently baking chilled.

Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.

In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in the microwave on high power in 10-second intervals, stirring between intervals, until melted, smooth, and fairly runny. Make batches of it because it will cool while dipping, plus it’s easy to burn so do not work with too much of it at a time.

Dip half of each cookie in the melted white chocolate mixture then run bottom of cookie slightly along the edge of the bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.

If doing the holly decoration, melt candy melts according to directions on the package. Work in small batches because it sets quickly. Pour into piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.