So far the entire month of December has felt like "Christmas is coming! Christmas is coming!" to me. I'm not totally sure why, but it feels like it has been right around the corner for weeks and I know the next week and a half is going to fly by.
Luckily, I'm not usually one to stress about the holidays. I LOVE buying and giving gifts and I'm pretty much done shopping with a few things I still need to think up and pick up. Our little pink tree is up, the house is decorated, and we even hung some lights around the windows (inside, because we didn't have a ladder to put them outside). This week I have plans to make Christmas cookies with my mom, I have a holiday party with friends, and I'm hoping to make it to the Christmas Village in Center City. This will also be the year I have a proper white Christmas since we are spending Christmas weekend with G's family in western NY. I have a lot of mixed feelings about that, but mostly I hope the snow feels magical and not like a huge pain in the ass.
So here we are with the perfect Christmas cookie. These are basically chewy, soft ginger snaps. A cross between a ginger snap and a molasses cookie that's spicy enough to hold it's own even when dipped in thick white chocolate. This recipe has been foolproof for me. I've made them with both an electric mixer and a wooden spoon and honestly, I liked the spoon method better. Less dishes and a little arm exercise never hurt nobody.
White Chocolate Dipped Spiced Molasses Cookies
Yields 2 dozen cookies
Adapted from this recipe
1 cup lightly packed brown sugar
3/4 cup shortening
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground clove
3/4 teaspoon cardamon
1/4 teaspoon salt
3 tablespoons sugar
10 oz package of white chocolate wafers**
Preheat oven to 325 degrees.
In a large bowl, mix together brown sugar, shortening, and molasses with a wooden spoon until fully combined. Add in egg. Once combined, add in flour, spices, and salt and mix with a wooden spoon until the dough comes together. Once it does, roll dough into 1–1 1/2 inch balls, press the top into the 3 tablespoons of sugar, and place 2 inches apart on a ungreased baking sheet (or line with a nonstick baking mat). Bake for 10-15 minutes on the center rack. Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Cool completely.
When the cookies are cooled, place white chocolate wafers in a microwave safe bowl and melt in the microwave. To prevent chocolate from burning, turn microwave to half power and zap for 30 seconds at a time, stirring in between. Don't over heat. Dip each cookie into the chocolate halfway, let some extra drip off and place on a cooling rack with wax paper underneath or a sheet of wax paper. If you are adding sprinkles, you'll want to do that right away after dipping so they stick to the wet chocolate. Once chocolate is dry, store in an air tight container.
** I used these Ghirardelli 10oz package of white chocolate wafers and it was the perfect amount for these cookies. You can also melt down white chocolate chips, heated in the microwave the same way. I would recommend against those candy wafers that you can buy for at-home candy making because they are chocolate flavored and not actual chocolate (and I personally find them disgusting). You could also absolutely switch out dark or milk chocolate for the white if you fancy that.