A classic holiday cookie, these soft Gingerbread Cookies are baked then dipped in white chocolate and decorated. A tasty recipe everyone is guaranteed to enjoy!
Using your stand mixer, cream sugars and butter until fluffy. Scrape down the sides.
Add the egg, molasses, ginger, ground cloves, cinnamon and milk. Cream again until combined again. Scrape the bowl down.
Add the baking soda and flour and stir until just mixed. Do not over mix.
Scoop the cookie dough (about 2 tablespoons) into hand and roll into a ball. Line a cookie sheet with parchment paper and lay these balls on there, at least 2” apart.
Use the bottom of a glass and press down gently on each ball of cookie dough.
Bake for 12 minutes, Rotate the cookie sheet halfway through baking. Remove from the oven and allow cookies to sit for 5 minutes then transfer to a cooking rack.
Melt the white chocolate in a small bowl (big enough to dip a cookie in half way through)
Dip each cookie to coat half of the cookie.
Decorate each cookie as preferred using melted candy melts.
Notes
These cookies are nice and soft and chewy.
Use high quality white chocolate chips, they melt better.