Dipped in white chocolate, these spiced cookies glimmer with a dusting of gold sugar.
No microwave? No problem. Make a double boiler by putting the chocolate in a metal bowl set over a saucepan of simmering water (the bowl should be larger than the pan). Chocolate will melt quickly, so be careful not to burn the mixture–or yourself!
Cookies taste best the day they are made, but can be stored in an airtight container at room temperature for 3 to 5 days.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, remove 1 egg from your refrigerator. In a large bowl, mix granulated sugar (for cookies), brown sugar, and oil together with a spatula.
Add molasses, vanilla extract, and egg; mix until combined. Over another large bowl, sift the fl our, baking soda, cinnamon, ginger, and salt together, then add to batter and mix until combined. Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Line 2 baking sheets with parchment paper provided. Preheat oven to 350°F. Using a small cookie scoop or a tablespoon, scoop up dough and roll into balls with your hands. You should have 30 balls, each about the size of a golf ball.
Place the sugar (for rolling) in a small bowl. Toss each ball in the sugar and place on baking sheet 2 inches apart from one another. Bake for 8 to 10 minutes until flattened and firm on the edges, then remove cookies from sheets and cool on a wire rack.
In a small heatproof bowl, melt white chocolate in a microwave in 15-second increments, stirring chocolate each time. Dip cookies into chocolate, let excess run off, then place on nonstick paper (wax paper or parchment paper works well).
Sprinkle chocolate with gold sugar and let set. This takes a few minutes, but you can speed things up by placing the cookies in the refrigerator. Enjoy with your favorite cup of tea or coffee!