Gingerbread is a classic holiday flavor. Those warm spices, rich molasses, and deep brown sugar scream Christmastime! These soft molasses cookies are the epitome of wintertime - and we've amped them up a bit by dipping them in white chocolate. This recipe produces a soft, chewy cookie that will leave you coming back for seconds.
In a microwave safe bowl, combine all ingredients.
Microwave in 30 second increments, stirring in between each increment, until melted.
Dip cooke cookies halfway into mixture. Cool on parchment paper. You can sprinkle with cinnamon, candied ginger, or colored sugar.
Pro Tip #1: When it comes to ginger, you can use the dried and ground that is found in the spice aisle. Or you can use fresh ginger for a bigger flavor. I cheat and use fresh ginger from a tube. It can usually be found in the produce section near the fresh herbs.
Pro Tip #2: To make your cookies flatter and more "crinkly" gently press them with the bottom of a glass immediately after they come out of the oven. This spreads the cookie out a bit.