Snow Capped Ginger Cookies
Soft, chewy, gingerbread cookies, dipped in creamy white chocolate to resemble the snow capped mountains!
Servings: 4 dozen
Ingredients
- 2 1/4 c. all-purpose flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 c. light brown sugar
- 3/4 c. shortening
- 1 lg. egg
- 1/4 c. molasses
- sparkling sugar for rolling
- 1 c. white chocolate chips
- 1 T. shortening
Instructions
- In a medium bowl combine flour, soda, salt, cinnamon, ginger and cloves; set aside. In a large bowl, cream together brown sugar and shortening. Add the egg and molasses; beat until smooth and creamy. Gradually add the flour mixture, beat until well combined. Cover and chill for 1 hour.
- Shape dough into 1 inch balls and roll in granulated sugar. Place balls on greased OR parchment paper-lined cookie sheets. With the bottom of a glass, gently press the dough balls to flatten them slightly.
- Bake at 375 degrees for 10 minutes. Cool completely.
- In a small bowl, combine white chocolate chips and shortening; melt in the microwave at 50% power for 30-second increments; stir to combine. Dip half of the cookie into chocolate and place on waxed OR parchment paper to dry.
- For the holly berries: Decorate with red & green buttercream frosting or writing gel.
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