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Christmas season is upon us and for many of us, that means cookies! I love baking. Every year, I take an entire weekend to bake dozens and dozens of cookies and treats to take to local fire departments, our vet, friends and more. I thought it would be fun to share one of my cookie recipes with you! This is is my white chocolate dipped gingerbread cookies. They are simple, can be altered to a variety of versions and are a delicious holiday treat.
First up, preheat that oven! You are going to want to preheat to 350 degrees. If you have a double oven, go ahead and preheat both ovens if you want because this cookie recipe makes about twenty five cookies depending on the size of your cookie. I used a small ice cream scoop and was able to get twenty eight cookies when it was all said and done.
Also, be sure to pull out your egg and butter ahead of time because you want to have those at room temperature for use.
Put butter and brown sugar into your mixer and mix it up until fluffy and completely combined, scrape the sides of the bowl as necessary. Next add the egg and mix for about fifteen or so seconds. Measure out your molasses and add that into the blender then add the vanilla.
Pull out your sifter, I absolutely love my sifter. This gorgeous piece was my grandmother’s. My grandma loved to bake, we just lost her about a year ago now and I love using her recipes and her apron and her sifter; takes me back to baking with her and it brings me closer to her even now. If you don’t own a sifter, you should get one. Sifters are old school for sure and new recipes have gotten away from the sifter but I will tell you this, sift your dry ingredients. It makes your baking lighter and fluffier and is a cookie essential for me.
In fact, last weekend, I was meal prepping for the week and I usually forget to wear an apron but decided at the last second to put one on so that at the end of my cooking day, my pants weren’t completely covered in food as is usually the case.
So, I pulled my grandma’s homemade apron out and put it on, as I was going about my day, I put one of my spoons in the apron and realized there was something in the pocket. At the bottom of one of the pockets was a hankerchief. Later on that day I realized that it was her birthday. The Lord works in mysterious ways let me tell you. Needless to say, I always know that my Grandma is cooking with me.
Back to cookies!
Sift your dry ingredients together; flour, cinnamon, cloves, baking soda, salt and ginger then add the sifted ingredients, one cup at a time to your mixer on low speed.
Cover your bowl and refrigerate for at least fifteen minutes to slightly chill the dough.
Place parchment paper on your cookie sheets, select your ice cream scoop and get a small bowl with sugar in it. I prefer to make these cookies smaller because they so spread and are really rich but you do you.
Scoop out your cookies and roll them into balls, place the balls into the sugar and completely coat with sugar. Place on parchment paper well apart from each other because as mentioned these cookies spread.
Bake cookies for 8-11 minutes. You want the cookies to be soft and chewy. Allow cookies to cool completely.
Get a wire rack set up with parchment underneath to catch any white chocolate that may slide off your cookies. I used Ghiradelli white chocolate melting wafers but you can use almond bark or white chocolate chips as well. These wafers melt perfectly in the microwave but you can also use a double boiler if you wish. Be sure not to burn the white chocolate, you want it just melted and smooth.
Once cookies have completely cooled, dip half of the top of the cookie into the white chocolate and place on wire rack. After you get a few done, select the sprinkles you want and sprinkle that on top of the white chocolate before it is set. Allow white chocolate to set before putting in storage container… or eating. Enjoy!
- 3/4 cup softened unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 to 2 cups white chocolate melting wafers (optional)
Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
Combine the butter and sugar in a large bowl. Cream until fluffy.
Add in egg and beat until smooth. Next add in the molasses and vanilla and mix until well combined.
Put the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter then add to the butter mixture one cup at a time. Mix until just combined. Do not over mix. Refrigerate dough 15-20 minutes.
Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place granulated sugar into shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2.5 inches apart.
Bake 8-12 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Enjoy as is or dip in white chocolate.