White Chocolate Cookies Recipe
During the winter months, I enjoy the classic gingerbread spices cinnamon, ginger, cloves, nutmeg and allspice. Years ago, I received a recipe card featuring a recipe for gingerbread cookies dipped in melted white chocolate. I can’t believe I waited until now to bake it.
The original instructions call for kneading the dough on a floured work surface which I decided to change.
I used my stand mixer. Preparing the dough in a stand mixer bowl with the dough hook attachment makes dough mixing a breeze. The dough requires chilling for a couple of hours before rolling it out and cutting into shapes. Once the cookies have cooled, they’re ready to be frosted. Oh, yeah. The frosting is optional, but I highly recommend it.
- 2 tablespoons blackstrap molasses
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cups all-purpose flour
- 1 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup 2 sticks cold unsalted butter, cut into small cubes
- 12 ounces white chocolate baking squares
- 1/4 cup organic shortening
Combine the molasses, water, vanilla and egg in a small bowl. Set aside.
In a stand mixer bowl, combine the flour, brown sugar, baking soda, sea salt, cinnamon, ginger, cloves, nutmeg and allspice.
Cut in the butter with a fork, knife, or pastry blender.
Add the molasses mixture to the bowl and beat the ingredients with a dough hook attachment until a dough forms. Beat for 5-7 minutes, to knead the dough properly. Remove the dough from the bowl, shape it into a ball, wrap the dough with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 350°F.
Roll the dough out between two sheets of waxed paper to 1/8-inch thick. The dough will be cold and a little sticky. Cut the dough with cookie cutters and place on baking sheets. Gather up leftover dough into a ball; roll out the dough to 1/8-inch thickeness, cut with cookie cutters, repeating the process until all of the dough has been cut. Bake for 10-12 minutes. Cool the cookies completely.
Make the white chocolate coating: Melt the white chocolate chips and shortening together in a saucepan. Dip half of each cookie into the chocolate, and place it on a baking sheet lined with waxed paper to harden.
Makes 3-5 dozen, depending upon size.