A fall favorite in our house and a perfect recipe for Christmas gifts, holiday parties and cookie exchanges. The basic ginger cookies recipe is adapted from the Pillsbury Mmmm More Cookies.
I used fresh milled Prairie Gold whole wheat flour for part of the all-purpose flour. Keep in mind that not all wheat flour is created equal and fresh milled tastes so, so much better. I used organic evaporated cane juice sugar instead of granulated sugar.
White Chocolate Dipped Ginger Snap Cookies
2 c. organic evaporated cane juice sugar
1 1/2 cups butter
1/2 cup molasses
2 cups whole wheat flour
2 1/2 cups all-purpose flour
3 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 teaspoon nutmeg
12 oz. white chocolate chips or vanilla bark
In a large bowl, cream sugar, butter, molasses and eggs. In a separate bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Add the flour mixture to the creamed mixture and mix well. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees. Form dough into balls using a cookie scoop and roll in sugar. Place on ungreased cookie sheets. Bake at 350 for 10-12 minutes.
Allow cookies to cool completely. Melt the white chocolate/vanilla bark in the microwave until smooth. Dip the ginger cookies into the melted white chocolate. Place on wax paper until hardened.
Check out more of my favorite cookie recipes….