Holly Ginger Cookies 1 (1 of 1)

Holly Ginger Cookies

While these cookies may have minimal ornamentation, they’re anything but boring. Deliciously spiced, this dessert starts with a traditional gingerbread cookie that is tempered by a thin coat of white chocolate on one half. The ensemble is tied together with a tasteful design of holly drawn on in colored chocolate. The perfect universal crowd pleaser, this dessert is sure to impress and entice children and adults alike.

AuthorCarley KnutsenDifficultyBeginner

Cookie
 ¾ cup Unsalted Butter (soft)
 ½ cup Sugar
 ½ cup Brown Sugar
 1 Egg
 ¼ cup Molasses
 2 tsp Vanilla
 2 ¼ cups Flour
 1 tsp Baking Soda
 ½ tsp Salt
 2 tsp Ginger
 1 tsp Cinnamon
 ¼ tsp Cloves
 ¼ tsp Nutmeg
 3 tbsp Sugar For Rolling
Decorating
 3 cups White Chocolate Chips
 3 tbsp Shortening
 Red Chocolate Melting Candies
 Green Chocolate Melting Candies

Prepping
1

Mix the sugars and butter together. Add the egg, molasses, and vanilla, mixing until well combined. In a separate bowl, combine the dry ingredients then slowly add to the wet ingredients until fully incorporated. Cover the bowl with plastic wrap and chill for 1 hour. (I found that the dough was still super sticky, but it tastes incredible so don't change the recipe.)

Baking
2

Preheat the oven to 350 degrees. Scoop out heaping tablespoons of dough and roll into balls. Roll the balls in 3 tbsp of sugar and space 2 inches apart on a parchment paper lined cookie sheet. Evenly flatten the cookies with the bottom of a cup and bake 8-10 minutes. The cookies will come out super soft, but the do get stiffer as they cool, so don't panic (like I did) when they first come out. Let cookies cool completely before decorating.

Decorating
3

Melt white chocolate and shortening together in the microwave. Dip half of the cooled cookies in the white chocolate. Let chocolate set. In a small bowl, melt the green chocolate. Scrape into a small plastic bag and just barely cut the corner off the bag. Pipe holly stems onto the white chocolate half of the cookie so that the base touches line between white and ginger. In a separate small bowl, melt the red chocolate. In a second plastic bag, scrape the chocolate into one corner and trim the edge of the bag. Pipe three red holly berries in a triangle on the ginger side of the cookie. Allow chocolate to set before serving.

Ingredients

Cookie
 ¾ cup Unsalted Butter (soft)
 ½ cup Sugar
 ½ cup Brown Sugar
 1 Egg
 ¼ cup Molasses
 2 tsp Vanilla
 2 ¼ cups Flour
 1 tsp Baking Soda
 ½ tsp Salt
 2 tsp Ginger
 1 tsp Cinnamon
 ¼ tsp Cloves
 ¼ tsp Nutmeg
 3 tbsp Sugar For Rolling
Decorating
 3 cups White Chocolate Chips
 3 tbsp Shortening
 Red Chocolate Melting Candies
 Green Chocolate Melting Candies

Directions

Prepping
1

Mix the sugars and butter together. Add the egg, molasses, and vanilla, mixing until well combined. In a separate bowl, combine the dry ingredients then slowly add to the wet ingredients until fully incorporated. Cover the bowl with plastic wrap and chill for 1 hour. (I found that the dough was still super sticky, but it tastes incredible so don't change the recipe.)

Baking
2

Preheat the oven to 350 degrees. Scoop out heaping tablespoons of dough and roll into balls. Roll the balls in 3 tbsp of sugar and space 2 inches apart on a parchment paper lined cookie sheet. Evenly flatten the cookies with the bottom of a cup and bake 8-10 minutes. The cookies will come out super soft, but the do get stiffer as they cool, so don't panic (like I did) when they first come out. Let cookies cool completely before decorating.

Decorating
3

Melt white chocolate and shortening together in the microwave. Dip half of the cooled cookies in the white chocolate. Let chocolate set. In a small bowl, melt the green chocolate. Scrape into a small plastic bag and just barely cut the corner off the bag. Pipe holly stems onto the white chocolate half of the cookie so that the base touches line between white and ginger. In a separate small bowl, melt the red chocolate. In a second plastic bag, scrape the chocolate into one corner and trim the edge of the bag. Pipe three red holly berries in a triangle on the ginger side of the cookie. Allow chocolate to set before serving.

Holly Ginger Cookies

Thanks to Cooking Classy for the recipe!

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