Soft & Chewy Ginger Molasses White Chocolate Dipped Cookies

We're taking ginger molasses cookies to the next level by dipping them in our Whole-Lotta White Chokolada Coating Pieces, on sale this month during our July flyer, as well as our Bakers Fancy Molasses.

INGREDIENTS

• 4 ½ cups all-purpose flour

• 4 tsp baking soda

• 2 tsp ground cinnamon

• 2 tsp ground ginger

• 1 tsp ground cloves

• ½ tsp salt

• 1 ½ cup unsalted butter room temperature

• 2 cup light brown sugar packed

• ½ cup Bakers Fancy Molasses #23062

• 2 large egg room temperature

• ½ cup crystallized ginger chopped, plus more for topping, optional

• 1 cup granulated sugar for dipping

• 5 cups (900g) Whole-Latta White Chokolda Coating Pieces #24130 , melted

INSTRUCTIONS

• Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl.

• In a mixer, beat butter, molasses, and brown sugar till pale and fluffy. Add egg and beat until combined.

• Reduce speed to low and add in dry ingredients. Fold in crystallized ginger.

• Cover and refrigerate at least 1 hour.

• Preheat oven to 375F and line baking sheets with parchment or silicone mats.

• Portion dough using a small cookie scoop. Roll into balls and dip tops into granulated sugar. Place on baking sheet at least 3" apart.

• Bake for 10-12 minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.

• Dip cookies in melted White Chokolada Coating Pieces. Place on parchment-lined baking sheets, and top with extra crystallized ginger if desired. Let set until coating is firm.

• Yield: 60