Soft ginger molasses cookies with a hint of orange zest dipped and dipped in a sweet white chocolate glaze.
Keeping this short a sweet, these ginger molasses cookies are planning to make lots of gift appearances this year. I purposely kept a few cookies for several days after they were baked to "test" the softness (ya, that's what they call it...testing) and they were just as soft as the first day, with a slight chew and tender center.
I was so happy they didn't harden like other ginger molasses cookies I've had, these stayed pillowy and soft for 3-4 days afterwards.
Ginger Molasses Cookies with White Chocolate
- 3 cups flour sifted
- 1 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter at room temperature
- ¾ cup brown sugar
- ⅓ cup dark molasses
- 1 egg
- 2 teaspoon vanilla extract
- 1 teaspoon freshly grated orange zest
- ¼ cup sugar for rolling dough
- 1 8 z bag of good quality white chocolate chips
- 2 Tb coconut oil
- Colorful sprinkles for decorating (optional)
- In a large bowl, whisk together the flour baking soda, spices and salt. Set aside
- In the bowl of a stand or hand mixer, add the butter and beat until soft. Then add the brown sugar and beat until well combined and fluffy. Then add the molasses, egg, vanilla and orange zest and continue mixing until well combined. Use a spatula to scrape down the bottom and sides of bowl so everything is combined well.
- Next, with the mixer on low, slowly add in the dry ingredients and mix until just combined. Turn the (very sticky) dough onto a large piece of plastic wrap and cover and place in refrigerator for at least 30 minutes.
- When ready, pre-heat oven to 350 degrees F and line baking sheet with parchment paper (I used a silpat). Use a cookie ball scoop and roll about a Tb sized ball between your hands. Then roll dough in sugar and place on baking sheet about 1 inch apart.
- Bake cookies for 8-10 minutes or until golden brown, rotating halfway through. Then remove from oven and allow to cool slightly on baking sheet before transferring them to cooling wrack to cool completely.
- Once cookies are cooled, start the white chocolate. Make a double boiler by adding about 2 inches of water in a small pot and placing a glass bowl above the pot so it is large enough for the bowl to not touch the water. Bring to a boil and add white chocolate chips and coconut oil and use a spatula to stir everything together until chocolate is completely melted.
- Then either drizzle melted chocolate to dip half of the cookie and sprinkle with colorful sprinkles.
- Allow to dry on cooling wrap before packaging, about an hour.