Dipped Salted-Gingerbread Holiday Cookies
This is admittedly my first foray into gingerbread. While testing, I gave the wet dough a lick and it just seemed…blah. Being the salty bitch I am, I thought, ‘how does one make the flavors sing?!’ And of course the answer was, ‘KOSHER SALT!’ Thus, salted gingerbread cookies were born from my loins, dipped in white chocolate, and then in your milk. Merry fucking Christmas.
Dipped Salted-Gingerbread Holiday Cookies Recipe
Salted gingerbread is regular gingerbread on crack. Just as addicting, minus the harm.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
FOR THE DOUGH!
- 4 cups all-purpose flour
- 4 tsp baking soda
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp Kosher salt
- 2 cups white granulated sugar
- 1½ cups vegetable oil
- 2 large eggs
- 1½ tsp pure vanilla extract
- ½ cup molasses
FOR THE SUGAR COATING!
- ½ cup white granulated sugar
FOR THE DIP!
- 24 oz vanilla candy coating
- ¼ cup vegetable shortening
Instructions
FOR THE DOUGH!
- In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment, cream together the sugar and oil for 2 minutes on medium speed.
- Add in the eggs, vanilla, and molasses and mix until fully incorporated, my sexy little baker, you!!!
- Add half of the dry ingredients to the wet and stir until combined. Then, add the other fucking half.
- Preheat oven to 350°F.
FOR THE SUGAR COATING!
- Roll dough into balls a little bigger than golf balls. People, GET A KITCHEN SCALE!!! (my fave is linked below) They're so amazing and take up little room. I weighed mine at 50g each.
- Place the remaining ½ cup of sugar in a shallow bowl and coat balls in there. Place dough on parchment-lined cookie sheets roughly 4 inches apart (these are some big-ass cookies and they spread). I like to smoosh mine down a little so they look like thick hockey pucks.
- Bake on middle rack for 12 minutes.
- Remove from oven and allow to cool completely before dipping!
FOR THE DIP!
- In a medium pot over low heat, melt the vanilla and shortening together. Mix well until completely combined.
- Dip half of the cookie into the mix, allowing excess to drip off. Make sure it's a thick coating! Lie flat on wax or parchment paper until dry. If mixture starts to harden, or clumps form, simply reheat on low and mix well.
- No need to save any for Santa.
Notes
• Add gel food coloring to white chocolate for vibrant, festive fun!
Tried this recipe?Let us know how it was!
OMG DID YOU MAKE THIS?!?
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Equipment:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
Came out gorgeous with gluten free flour. Husband said they didn’t even need the candy dip. They’re so good!!!
So happy the swap was a success! Thank you for making!
I made these cookies for my family and they asked me where I bought them!!! SO GOOD, SO PRO
You’re a pro, baby!!!
Definitely a family favorite!
YOUR FAMILY’S COOL.