White Chocolate Dipped Chewy Molasses Cookies
Recipe by: Diane Hoffmaster, Turning the Clock Back
These chewy molasses cookie will be a hit for holiday cookie swaps!
Ingredients
- 4 1/2 cup all-purpose flour
- 2 cup brown sugar
- 1 1/2 cup grapeseed oill
- 1/2 cup molasses
- 2 Eggland's Best Eggs (large)
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoons ground cloves
- 1/2 cup turbinado sugar (to roll in)
- 2 (11 ounce bags) white chocolate chips (one bag if you only want to dip half the cookies)
- sprinkles
Preparation
- Preheat oven to 350°F.
- In the bowl of a mixer, combine the oil, brown sugar, eggs, cloves, cinnamon, ginger, baking soda and molasses. Mix thoroughly.
- Gradually add the flour, one cup at a time, until completely mixed.
- Roll cookie dough into 1 1/2 inch balls. Roll in turbinado sugar and place on an ungreased cookie sheet about 2 inches apart.
- Bake cookies for 10 minutes in at 350°F.
- Remove cookie sheet from oven and let cool for 2 to 3 minutes.
- Remove to wire rack to finish cooling.
To Dip
- Melt the white chocolate chips in a double boiler, stirring occasionally until smooth.
- Dip each cookie about halfway into the chocolate, gently shaking off excess.
- Lay cookies onto wax paper and sprinkle with holiday sprinkles.
- When chocolate is dry you can store cookies in a sealed container.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 220 |
| Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 7mg |
| Sodium | 78mg |
| Carbohydrates | 28g |
| Dietary Fiber | trace |
| Protein | 2g |
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