White Chocolate Dipped Molasses Spice Cookies

Soft, chewy, Molasses Spice Cookies dipped in white chocolate- it’s a Christmas classic recipe!

If you are a regular around here you should not be a stranger to Carolyn’s blog All Day I Dream About Food. She helped keep my blog afloat this summer while I was on vacation and she brought you Carmelitas! Clearly she loves you. As I said before it might seem like Carolyn and I are an odd pair (seeing as she blogs mostly about low carb and gluten free food) but we have been bloggy friends from the very beginnings of In Katrina’s Kitchen. She patiently answered all my questions and tactfully helped me improve my photography skills by pointing out some issues that needed addressed. {Thank you!!} I am honored that she brought the cookies today!

This year, I decided to take it a little easier on myself as we approach the holidays.  See, I can work myself into quite a tizzy when it comes to all the things I think I need to do.  The pressure to cook and bake up multitudes of delicious goodies that everyone raves over is completely self-imposed, but knowing this doesn’t make it any easier.  This year, however, I decided to take a step back and really limit the holiday bake-a-thon and cut myself some slack.  To that end, I have made only a few measly batches of Christmas cookies.  Well, that’s not strictly true, as I have posted a number of Christmas-oriented goodies on my blog.  But for the cookies I will be sharing with friends and family as gifts, I’ve pared things down.  Because as both a giver and receiver of delicious edible gifts, I know that excess can be, well, excessive.  And I want to take the time to enjoy my holidays, and not feel that frantic sense of overachievement.

But as my dear Katrina had asked me to take part in her I’ll Bring The Cookies series, I could hardly say no.  I love Katrina, I wish she lived near me because I know we would be great friends, and her request got me motivated to make at least one sort of Christmas cookie for giving away to friends and neighbours.  So I got to thinking about what I love in a Christmas cookie.  I love spices that make one nostalgic for yuletides of yesteryear and I love decadence.  And my kids have a childish adoration of sprinkles.  So I decided to combine all three elements in one cookie!

You could make these cookies with your favourite molasses spice cookie recipe.  I used one from the America’s Test Kitchen Family Cookbook, and they are delicious.  I will provide that recipe here.

White Chocolate Dipped Molasses Spice Cookies Recipe

Cook Time: 10 mins

Soft, chewy, Molasses Spice Cookies dipped in white chocolate- it's a Christmas classic recipe!

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Ingredients

• For the Cookies:
• 2 ¼ cups all purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 ½ tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp allspice
• ¼ tsp pepper
• ¼ tsp salt
• 12 tbsp butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ cup molasses
• For the White Chocolate Dip:
• 12 oz white chocolate chips
• 1 tbsp vegetable oil

Instructions

 

• For the Cookies:
• Preheat oven to 375F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt. Set aside.
• In a large bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy, about 4 minutes. Beat in the egg yolk and vanilla until combined. Beat in the molasses until fully incorporated, scraping down the beaters and the sides of the bowl as needed.
• With mixer on low, slowly add the flour mixture until fully combined, about 30 seconds.
• Roll the dough into 1-inch balls and place on prepared baking sheets, leaving 2 inches between them. They will spread a lot. Bake one sheet at a time until cookies are beginning to set around edges and tops are cracked but still puffy and soft, about 10 minutes. They will seem underdone in the center, this is how you want them.
• Let cool on baking sheet for 10 to 15 minutes and then transfer to a wire rack to cool completely.
• For the White Chocolate Dip:
• Line a baking sheet with parchment or waxed paper. Set a medium bowl over a pan of barely simmering water (don’t let the bowl touch the water). Add white chocolate chips and vegetable oil and stir until chocolate is melted and smooth.
• Dip each cookie halfway into white chocolate mixture. Tap cookie lightly to remove excess chocolate, then place on parchment-lined baking sheet. Sprinkle with your choice of holiday sprinkles. Repeat with remaining cookies. Refrigerate until white chocolate is firm, about 20 minutes.

Original recipes and images © In Katrina's Kitchen

Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Click image to see all of the cookies shared.

Thank you so much to Carolyn for bringing the cookies today! She’s also in print- check out her low carb cookbook! Have you seen what this girl can do without sugar? Check out her Gingerbread Bundt with Lemon Glaze, Frozen Raspberry Mousse Tart, and Mexican Chocolate Stuffed Strawberries. WOW!