White Chocolate Covered Ginger Cookies

Spicy Ginger Cookies covered in white chocolate - it doesn't get any better than these cookies! Top with holiday sprinkles to make them look even more festive.

Prep Time15

Cook Time15

Cool Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: Best cookies, christmas, Cookies

Servings:

Calories: 228kcal

Equipment

Cookie Sheet

Ingredients

4 ½ cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon cloves
1 ½ cups butter flavored shortening (regular shortening will work as well)
2 cups sugar
2 eggs
½ cup molasses
2 Tablespoons sugar
24 ounces vanilla almond bark (or white chocolate candy coating)
holiday sprinkles (optional)

Instructions

Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined.
Beat in eggs and molasses until combined.
Beat in half of flour mixture. Stir in remaining flour mixture.
Shape dough into about 1 1/2 to 2 inch balls and roll in 2 Tablespoons sugar.
Place balls 2 1/2 inches apart on an ungreased cookie sheet.
Bake in preheated oven for 12-15 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
Cool on cookie sheet for 2 minutes. Transfer to wire racks to finish cooling.
Melt almond bark according to package directions (I usually just melt it in the microwave).
Dip each cookie in almond bark (you can dip it in as much or as little as you prefer) and then immediately top with sprinkles before the almond bark hardens.
Set cookie on wax paper or parchment paper and let almond bark harden.

Notes

These last for 5 days in an air-tight container or up to 30 days in an air-tight container in the freezer.

Nutrition