My P.S. absolutely loves ginger cookies. The day I made these I had to run out for an hour and left the cookies cooling on the counter. When I came home he said he had to sneak one for a taste and thinks I should sell these for a living. Very funny. Baking cookies is not my favorite thing. I’d rather make bars, breads or cakes. I like to throw stuff in pans and later cut it up. I’m lazy!
But when I found this recipe the cookies were so darn CUTE I knew I had to make them. And because my P.S. (Prolific Snacker/ hubby) would love them.
I mixed up the batter so fast I forgot to take photos from the start. Oops, I apologize for that. Here’s the assembled dough ready to chill for an hour in the fridge. It was easy mixing, you probably don’t need pictures of that this time.
I used the larger cookie scoop to make portions, then rolled them into balls and into sugar. I placed them on a baking sheet and slid them into the preheated oven.
I set the timer for 8 minutes but it needed a bit more time. The cookies weren’t quite puffed up and beginning to crack yet. 10 minutes was just perfect for my sized cookies. You might need to adjust your timing.
I placed the cookies onto a rack to cool as they were done baking then stacked them into a container. I put a lid on it and the cookies waited for the next day for me to finish making them all pretty.
All I had to do was break the almond bark into chunks in a glass bowl and microwave it in 30 second intervals, stirring well between. I placed the bowl into a crockpot I’d half filled with water and set on high heat. I dipped each cookie almost halfway into the bark then shook off the excess bark and laid the cookies onto a small sheet pan I’d lined with waxed paper.
When each pan was full I placed it in the freezer to set up. After a few minutes I pulled the cookies off of the waxed paper and put them into a container.
Later when all of the cookies were dipped I made a recipe of royal icing (recipe link is in the recipe below) and colored half of the frosting red and half of the frosting green.
I piped the little decorations onto my cookies and was so happy with how they turned out. Very festive! You could buy tubes of decorative icing if you don’t want to make it or maybe don’t have decorating bags and tips.
They’re adorable cookies as well as super delicious. When the decorations were dried I stacked the cookies back into a container with a lid and then froze them for Christmas. I was sure everyone would love these cookies. As I mentioned, my P.S. was thrilled with them and thinks I should sell these for a living. If I was more of a baker I would. I only bake on holidays and rare moods.
Dipped Ginger Cookies
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter; softened
1/2 cup sugar
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 teaspoons vanilla extract
sugar for rolling
3 cups white chocolate chips
3 tablespoons shortening
Red and green candy melts or tinted royal icing
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
In a large bowl, using an electric mixer, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. Slowly add in dry ingredients and mix until combined.
Cover the bowl and chill 1 hour.
Preheat oven to 350°F.
Use a large cookie scoop and your hands to shape into balls. Roll balls in sugar and place on baking sheets, spacing cookies 2 inches apart. Flatten tops slightly to even out.
Bake 8 – 10 minutes. Cool on baking sheet several minutes then on a wire rack.
Melt white chocolate chips with 3 tablespoons shortening. Dip half of each cookie in melted white chocolate mixture and shake off excess. Lay on wax paper covered sheet pans to dry.