One of my new favorite holiday cookies! These White Chocolate Drizzled Chocolate Gingerbread Cookies were one of the first to disappear, and will forever be made every year from here on out! I took them one step further this time, and gave them a double dose of chocolate! As if they weren’t rich and fudgey-decadent enough as they were already! These babies definitely aren’t your mama’s gingerbread cookies!
This is the second year in a row though, that I haven’t been able to find my pile of cookie cutters! I turned the house upside down last year, and again this year, with no luck in finding them!
SO frustrating! I probably put them in that “safe place” so I wouldn’t lose them….
You know…”that place”.
I suppose I’ll finally find them when I go to pack! Someday….
So I could only do two shapes…gingerbread men and stars. I had actually wanted to make all of them Christmas trees…but I guess that will have to wait until next year when I finally
find buy new cookies cutters.
But these ended up so delicious, that the shapes didn’t matter anyways!
Lightly crispy on the outside, and very soft and tender inside! Not hard and crunchy all the way through like some!
And the dutch processed cocoa powder gave them the rich chocolate flavor that I was after! So chocolatey they truly were fudgey inside!!
Not overly spicy. Just right.
The epitome of a Christmas cookie!
And the white chocolate drizzle took them WAY over the top! Who doesn’t love extra chocolate, right?! The combination of the two chocolates has always been a favorite of mine, and when drizzled over a cookie filled with warm spices…it just doesn’t get any better!
I hope these not so traditional cookies make an appearance on your next cookie tray! And no need to wait until a holiday! Treat yourself to a batch soon with a cup of hot cocoa!! Cuz, baby it’s COLD outside!!
But you may want to hide a stash….just saying.
- ⅓ cup hot water
- 1 tsp. whole cloves
- 1 cup butter-flavored shortening
- ¾ cup regular white granulated sugar
- ½ cup dark brown sugar
- 1 tsp. vanilla
- 1 extra-large egg
- 1 cup molasses
- 1 cup flour
- ½ cup quality dutch-processed cocoa powder
- 1½ tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground ginger
- 1 Tbl. cinnamon
- 4 more cups flour
- 1 lb. white chocolate almond bark, melted
- For Cookies:
- Place cloves in hot water, set aside.
- In large mixer bowl, cream shortening and sugars. Add vanilla and egg, and beat. Add molasses and beat again. (*Scrape bottom and sides as needed.) Remove cloves from water and discard cloves. Add clove water and beat. Mixture will look “curdled”.
- Add rest of ingredients except the last 4 cups of flour and beat well. Gradually beat in last 4 cups of flour.
- Scrape dough out of bowl and mound onto a piece of plastic wrap forming into a disk. Wrap tightly and chill.
- When chilled, roll out to a ⅓″ thickness or a bit less, on well-floured surface, (flouring rolling pin, too.) And keep flouring rolling pin as needed. Cut into shapes and place onto ungreased baking sheets. Decorate with raisins if desired or bake plain to decorate after baking.
- Bake in 375º F oven for 8-10 minutes. Do not over bake. Remove carefully to wire racks to cool. *Cookies will be soft but will firm up after cooling.
- For White Chocolate:
- In microwave-safe bowl, melt bark according to package directions making sure that you don't overheat it and scorch it. Place cookies onto a baking sheet lined with waxed paper. Drizzle cookies with melted chocolate moving hand back and forth quickly for a fine stream of chocolate. Let set until hardened. Snap off extra overhang.
**Or, you can make a full batch, divide the dough in half, place a mound on a sheet of plastic wrap and press and shape it into a disk for easy rolling later, wrap it well, place it into a freezer bag, and freeze it for a later use.