White Chocolate Dipped Chewy Molasses Cookies

When I was growing up in New England, my mom used to make homemade baked beans from scratch several times a year. For those of you who have never had real New England baked beans, you start with a bag of dried beans, salt pork, brown sugar and lots of molasses. Every time my mom got out the jar of molasses, I was right there at her elbow with my spoon ready to grab a huge dollop for my mouth! Molasses reminds me of home…it reminds me of my grandparent’s house with their cookie jar full of molasses cookies and it reminds me of the holidays in New England. The holidays should be a time to make memories with your family and friends so I decided to share this very easy molasses cookie recipe with you all today. Hopefully it will bring back good holiday memories for you, too!

Mmmmm…molasses cookies! YUM!

I am a firm believer in the idea that your baked goods are only as good as the quality of the ingredients that you put into them. I always use real butter, organic eggs, and high quality spices. Don’t cut corners when making your holiday treats….egg substitutes and ‘butter like spread’ does NOT belong in holiday cookies! Instead, use the good stuff and stick to only one or two cookies instead of twelve! Your mouth will thank you for it!

I chose to use India Tree Sprinkles

on my molasses cookies. They are naturally dyed with no artificial flavors or colors. You can use whatever sprinkles you have in the house and they will taste just fine. I dipped half of these and the other half I left as plain molasses cookies. They taste delicious either way. The easiest way to melt white chocolate is in a small double boiler. That way you don’t have to worry about the chocolate getting too hot and burning or turning lumpy.

White Chocolate Dipped Chewy Molasses Cookies

Yield: 4 dozen cookies

White Chocolate Dipped Chewy Molasses Cookies

Print

Chewy molasses cookies just like mom used to make!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 4 1/2 C all purpose flour
• 2 C brown sugar
• 1 1/2 C grape seed oill
• 1/2 C molasses
• 2 eggs
• 2 tsp baking soda
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp ground cloves
• 1/2 C turbinado sugar (to roll in)
• 2 (11 ounce bags) Ghiridellil white chocolate chips (one bag if you only want to dip half the cookies)
• sprinkles

Instructions

2. Into the bowl of a mixer combine the oil, brown sugar, eggs, cloves, cinnamon, ginger, baking soda and molasses. Mix thoroughly.
3. Gradually add the flour, one cup at a time, until completely mixed.
4. Roll cookie dough into 1 1/2 inch balls, roll in turbinado sugar and place on ungreased cookie sheet about 2 inches apart.
5. Bake cookies for 10 minutes in an oven preheated to 350 degrees.
6. Remove cookie sheet from oven and let cool for 2 to 3 minutes. Remove to wire rack to finish cooling.
7. TO DIP
8. Melt the white chocolate chips in a double boiler, stirring occasionally until smooth.
9. Dip each cookie about half way into the chocolate, gently shaking off excess chocolate.
10. Lay cookies onto wax paper and sprinkle with holiday sprinkles.
11. When chocolate is dry you can store cookies in a sealed container.

recipe inspired by Cooking with Ruthie

Win Egglands Best Egg coupons and $25 Visa Gift Card