I love cookies exchanges and don’t really know why they just happen around the holidays. I’d be just as happy to swap cookies in July as December, but I guess just being part of the food blogger community I’m swapping ideas and recipes year round, right?
This weekend I attended a cookie swap at my neighbor’s house. It was wonderful. There were more than a dozen varieties of cookies and holiday sweets to sample and great people to socialize with. I left with a whole bunch of cookies to share and some new plans for recipes to try in the future. My contribution were these White Chocolate Dipped Ginger Cookies.
As you know, I spend a fair amount of time checking out cookbooks and the internet for recipe ideas. This time of year so many food blogs have posts dedicated to holiday cookies and I just bookmarked and pinned everything that looked good. This one stood out.
I’ve always loved spice cookies this time of year.
Don’t tell anyone but I prefer them to chocolate. The slightly tangy flavor of the combination of these spices is one I really enjoy. I liked these cookies for the exchange because not only were they fitting for the season, but they looked like they would hold up well to be transported to my neighbor’s home then exchanged with the other guests. The recipe makes enough to share (and then some) so I didn’t need to worry about doubling it in order to have enough. Not to mention they just look so pretty after being dipped in white chocolate. The cookies are soft but not crumbly and the white chocolate adds the perfect amount of sweetness and is a nice contrast to the spices. Is it okay to admit I took a few of my own cookies home from the cookie swap?
White Chocolate Dipped Ginger Cookies (adapted with minimal modifications from Brandy’s Baking)
Yield: 6-7 dozen cookies
2 cups granulated sugar, plus more for rolling
1 1/2 cups vegetable oil
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
2 packages (each with 10-12 ounces) white chocolate chips
1/4 cup shortening
1. Preheat the oven to 350F.
2. In the bowl of an electric mixer, combine the sugar and oil. Then beat in each egg followed by the molasses.
3. Combine the dry ingredients, flour, baking soda, ginger, cinnamon, and salt in a bowl, then add gradually to the bowl of the mixer with the wet ingredients and mix well.
4. Roll the dough into 1 inch balls. Roll each ball in sugar. Place 2 inches apart on ungreased baking sheets (though I used silpats) and bake for 12-15 minutes until the cookies are golden brown in color and the cookie springs back when lightly touched. Cool on wire racks.
5. In a large microwave safe bowl, melt the white chocolate chips and shortening. Stop after every 30 seconds to stir the mixture and ensure it doesn’t burn. It should take 1 1/2 to 2 minutes to be smooth and melted.
6. Dip the cookies halfway into the melted chocolate, allowing excess to drip off. Place the cookies on waxed paper or on silpats until the chocolate is set.