Soft Gingerbread Cookies Dipped in White Chocolate, Peppermint

Day 9.

Halfway there people! Although I’m excited, it also saddens me that December is halfway over. I wish December was an extra long month, like 60 days… Who’s with me!? I’m probably on me own on this, but that’s only because I’m a Christmas-crazed lunatic. The tree is finally getting set up this weekend and I can’t wait to hang all the ornaments! Sam will be thrilled, but he’s good at decorating. He has good attention to detail, which I love.

Last night was about all the baking! It’s my beautiful friend’s birthday tomorrow, so we’re going out to dinner tonight to celebrate. I baked her some goodies, so last night was a huge bakefest. I made something special for her which will be announced later, along with chocolate chip cookies (her fave) and soft, chewy, gingerbread cookies that were dipped in white chocolate and then sprinkled with crushed peppermint candy canes. They were so pretty. Nine more days to go, and I’m baking something extra yummy this weekend. My parents’ have a beach house, and the kitchen there is glorious. I try to take advantage of my time down there.

These made a boatload of cookies — about two dozen or so.


What you’ll need:

10 tablespoons Kerrygold Irish butter, softened
1/2 light brown sugar, lightly packed
1/4 cup molasses
1 large egg, room temperature
1 teaspoon Madagascar bourbon vanilla paste
1 3/4 cup King Arthur all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom (my secret ingredient)

For the garnish

1 cup melted white chocolate chips, heated in the microwave in 30 second intervals, stirring after each interval until smooth and creamy
2 peppermint candy canes, crushed

How you’ll do it:

1) Preheat the oven to 350F.
2) In a medium bowl, sift together flour, baking soda and spices. Set aside.
3) In a large bowl, cream together softened butter and brown sugar until light and fluffy either with a whisk, handheld mixer or stand mixer fitted with a paddle attachment.
4) Add egg and vanilla paste and continue whisking.
5) Switch to a wooden spoon or rubber spatula. Add half of the dry ingredients. Fold the mixture until flour is fully incorporated, add the rest of the flour and continue to fold until the dry and wet ingredients have been combined.
6) Let the dough sit for about 10 minutes. The baking soda starts working its magic, which leads to a softer, chewier cookie.
7) With a small cookie scoop, scoop the dough onto a baking sheet lined with parchment paper about 1/2 inch apart. The dough should fill two sheets, about one dozen cookies each.
8) Bake the cookies for about 12-15 minutes or until the bookies turn a beautiful molasses golden brown.
9) Let the cookies cool on a wired rack for about 10 minutes.

To finish cookies

1) Dip each cookie into the melted white chocolate and then sprinkle them with the crushed peppermint. Do this step one cookie at a time.
2) Let the cookies dry on a wired rack or wax paper. This should take at least 2 hours.
3) Once the chocolate dries, package the cookies as gifts or enjoy them all yourselves!

It’s the holiday season. It’s time to indulge! I passed these out to my co-workers and they were a hit. Everyone really love the gingerbread in combination with the peppermint. Happy baking!


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