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Holiday recipe: White chocolate dipped molasses cookies

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These soft and chewy cookies will become a Christmas favorite. Brown sugar, molasses, cinnamon and nutmeg create a warm spicy flavor with just the right amount of sweetness. A roll in sugar before baking gives them a little sparkle when they come out of the oven. You can leave them plain, but a bit of chocolate and sprinkles makes them extra festive for the holidays.

Molasses cookies are best when just slightly undercooked in the center. They’ll firm as they cool but will still remain nice and chewy for days. Enjoy these treats with a glass of milk or cup of chai tea.


  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup white sugar
  • 1 cup white chocolate chips or melting wafers
  • 1 teaspoon vegetable oil (if needed to help melt chocolate)
  • Sprinkles


  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
  • With an electric mixer, beat butter and brown sugar until combined.
  • Add egg and molasses. Beat until mixed well.
  • Reduce speed to low and gradually mix in dry ingredients, just until combined. Do not overmix.
  • Refrigerate dough for 30 minutes.
  • Place white sugar in a small bowl.
  • Scoop dough by the Tablespoon (using a small cookie scoop is great for this) to create small balls.
  • Roll balls in sugar to coat.
  • Arrange balls on baking sheets lined with parchment paper, about 2 inches apart. Twelve cookies should fit on a standard baking sheet.
  • Bake cookies, one sheet at a time, approximately 12 minutes, or just until edges of cookies are just firm. Rotate tray after 5 minutes.
  • Refrigerate the bowl of cookie dough in between each tray of cookies. Keeping dough cool when rolling will allow for puffy, chewy cookies instead of flat, spread cookies.
  • Once cookies have completely cooled, melt the white chocolate using a double boiler or the microwave. (Add just a bit of oil at a time as needed to get a smooth consistency.)
  • Dip cookies in halfway in the melted chocolate and place on a cool baking sheet lined with parchment paper. Add sprinkles to each cookie as you go, before the chocolate hardens.
  • Allow chocolate to harden, then transfer finished cookies to a serving platter or an air-tight container to store.
  • Makes 36 cookies.

Recipe tip: To melt your white chocolate in the microwave, add the chips to a microwave-safe bowl and make sure your microwave is set at 50% power. Heat in 30-second increments, stirring after each 30 seconds. Stop heating as soon as the chocolate seems to be mostly melted (most likely 2 minutes), and stir vigorously to melt the remaining bits of solid chocolate. If the melted chocolate seems too thick, add about 1/4 teaspoon of vegetable oil. Stir, and add more if needed.

Gift idea: If you need a simple gift idea, these cookies are wonderful paired with a gift card to a local restaurant. Click here for gift card promotions to restaurants in Bucks County, PA.

Like this recipe? Make sure you don't miss others like it. Subscribe to get instant updates, and you'll receive an e-mail every time I post a new article. Click the “subscribe” button in my bio section. You can also follow me on Facebook for more on food, recipes and restaurants in Philadelphia and Bucks County, PA. For more recipes like this, take a look at my Holiday Recipes Album on Facebook. Like me at and follow me on Twitter @BucksCntyFoodEx.

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