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
1/3 bar paraffin wax (optional)
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. Use a rotary-style cheese grater to grate the paraffin wax. Melt the chocolate and wax slowly in the microwave until smooth. Dip the ginger cookies into the melt white chocolate. Place on wax paper until hardened.
Check out more of my favorite cookie recipes….