White Chocolate Dipped Ginger Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 cup unsalted butter
• 1/2 cup + 3 Tbsp granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1/4 cup molasses
• 2 tsp vanilla extract
• 3 cups white chocolate chips
• 3 Tbsp shortening
• Red and green candy melts *)

Directions

1. Whisk the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg in a mixing bowl for 20 seconds, then set the bowl aside. In a stand mixer bowl with the paddle attached, beat the butter with 1/2 cup granulated sugar and the brown sugar until everything is nicely combined. Add the egg, then mix in the molasses and vanilla. Turn the mixer to low and add the dry mixture gradually, mixing just until the dough comes together. Cover the bowl with plastic wrap and chill for 1 hour. When the chill time has 10 minutes left, heat the oven to 350 degrees.
2. Scoop about 1 1/2 Tbsp of dough for each cookie, roll the dough into balls, then coat them in the remaining 3 Tbsp granulated sugar. Arrange them on baking sheets lined with Silpat or parchment paper, leaving 2 inches between cookies, and keep any dough you are not baking in the refrigerator. Press the tops down just a bit so they sit evenly. Bake for 8 – 10 minutes. Let the cookies rest on the baking sheet for several minutes, then move them to a wire rack to cool all the way.
3. In a microwave-safe bowl, heat 1 cup white chocolate chips with 1 Tbsp shortening at a time on HIGH in 10 second intervals, stirring after each interval, until the mixture is melted, smooth, and loose enough for dipping. Small batches help because the chocolate cools while you dip, and it can scorch easily if you try to manage too much at once. When one batch is used up, melt another; you may not need all 3 cups. Dip half of each cookie into the melted white chocolate mixture, gently drag the bottom edge against the bowl to remove extra coating, then place the cookies back on the Silpat or parchment paper to set at room temperature.
4. For the holly decoration, melt the candy melts according to the package directions. Small batches are best here because they firm up fast; about 9 chips at a time is plenty, and you will not need much. Transfer the melted candy to piping bags fitted with a #4 tip and pipe the decorations. Let them set at room temperature. You can also use holly sprinkles sold at some grocery stores and craft stores around the holidays.