These ginger cookies are soft, spiced, and dipped in creamy white chocolate for a delightful treat.
In a mixing bowl, combine the granulated sugar and oil until smooth.
Mixing the sugar and oil thoroughly ensures a smooth dough.
Add the eggs one at a time, mixing well after each addition.
Adding eggs individually helps in better incorporation.
Stir in the molasses until fully blended.
Use a spatula to scrape the sides of the bowl for even mixing.
In another bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Adding the dry ingredients in batches prevents overmixing.
Shape the dough into small balls and roll them in the sugar.
Chilling the dough slightly can make it easier to handle.
Place the dough balls on a cookie sheet, spacing them evenly.
Using parchment paper can prevent sticking.
Bake in a preheated oven at 350°F for 10-12 minutes.
Check the cookies at the 10-minute mark to avoid overbaking.
Cool the cookies completely on a wire rack.
Cooling on a rack prevents the bottoms from becoming soggy.
Melt the white chocolate chips and shortening in a saucepan over low heat.
Stir constantly to avoid burning the chocolate.
Dip half of each cookie into the melted chocolate and place on waxed paper to set.
Let the chocolate set completely before stacking the cookies.
Serve the cookies on a platter and enjoy!
Pair with a warm beverage for a cozy treat.
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