White Chocolate-Dipped Gingerbread Cookies

Soft, chewy, ginger-y and wait…there’s no gluten? Oh yeah.  Recipe courtesy of Meriem Kouar from Culinary Couture.

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Votes: 7
Rating: 2.14
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Servings 24cookies
Prep Time 30minutes
Cook Time 9 - 10minutes
Passive Time 15minutes
Submitted By Meriem Kouar from Culinary Couture
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 2.14
You:
Rate this recipe!
Servings 24cookies
Prep Time 30minutes
Cook Time 9 - 10minutes
Passive Time 15minutes
Submitted By Meriem Kouar from Culinary Couture
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a medium-sized bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
  2. In a medium saucepan, over medium heat, melt and brown butter until it foams and gives off a nutty aroma. Set aside to cool slightly.
  3. In the bowl of a stand mixer, fitted with a paddle attachment, add brown sugar and browned butter. Beat together for 1-2 minutes until smooth and creamy. Add egg, vanilla, and molasses, and beat until well-incorporated.
  4. Remove bowl from stand mixer, and gradually fold in dry ingredients with a spatula. Transfer dough to a refrigerator to chill for 15 minutes. Preheat oven to 350 degrees F.
  5. Pour 1/4 cup granulated sugar into a small bowl.
  6. Remove chilled dough from refrigerator and use a medium-cookie scoop to scoop out equal sized portions of dough. Roll portions into balls, then roll the balls in the sugar to coat.
  7. Place balls on a non-stick cookie sheet and bake in preheated oven for 9-10 minutes. Let cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
  8. In a microwave or over a double boiler, melt white chocolate until smooth. Dip cookies into melted chocolate and top with sprinkles if desired. Place cookies on a sheet of wax paper and allow the chocolate to set up at room temperature.
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