White Chocolate Dipped Ginger Cookies
Soft and chewy crinkled ginger cookies deliciously spiced with warm autumn flavours and dipped in creamy white chocolate!
Servings: 18 cookies
Calories: 340kcal
Ingredients
- 1 ¼ cups (250g) caster/granulated sugar
- ⅔ cup (150ml) vegetable oil
- ¼ cup (80g) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (218g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Granulated sugar for rolling
For Dipping
- 3 cups (525g) white chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper, or a silicone mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a separate bowl, mix together the sugar, oil, molasses, egg, and vanilla until combined. Add in the dry ingredients, and mix until combined.
- Roll the dough into 18 small balls (the dough may be a little sticky, damp your hands with warm water to make it more manageable). Fill a small bowl with granulated sugar, and roll each ball in the sugar until it is completely coated.
- Place the balls on the prepared baking tray, about 2 inches apart. Bake for 8 - 10 minutes, until the cookies start to crack on top. Let cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
- In a microwave-safe bowl, add the chocolate chips. Microwave in 20 second intervals, stirring between intervals, until melted.
- Dip half of a cooled cookie in the melted chocolate, then place on baking paper, and leave to set. Repeat with all the cookies.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
The calories are an estimate only.
Adapted from Canadian Living