Hi there! I’m Kristy from Sweet Treats and More.  I’m also The Girl Who Ate Everything’s sister-in-law.  Lucky me, right? I knew we were meant to be sister-in-laws the first time my husband and I visited Christy and her family in Florida.  She put a big bowl of Peanut Butter M&M’s on the nightstand in the guest room we stayed in and left a cute little note with it.  I ate the entire bowl our first night there, while laying in bed, after I had brushed my teeth.  I really like chocolate.  And peanut butter. Then Christy and I managed to kill the rest of the bag the next day.  She’s my kind of gal!

So thanks Christy, for having me! I am loving your 12 Days of Christmas Cookies and I’m excited to share one of my favorite Christmas cookies with everyone.  I was never a big fan of Molasses cookies until I tried these.  I could. not. stop. eating them.  They are sooo soft and covered in white chocolate.  The recipe comes from one of my best friends and I’m so glad she shared them with me!  

Soft White Chocolate Dipped Molasses Cookies
from Lindsay Bauman

1 1/2 c. butter
2 c. brown sugar
2 eggs
1/2 c. molasses
4 1/2 c. flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt

extra sugar for rolling
2 12 oz. bags white chocolate baking chips

Preheat oven to 375.  In a large bowl cream butter and sugar.  Add the eggs and molasses.  In another bowl mix dry ingredients together then slowly mix dry ingredients into the wet ingredients.  Roll dough into 1-2 inch balls and roll into sugar.  Place on baking sheets lined with parchment paper and bake for 10-12 minutes. I like to under cook all of my cookies, so I baked mine for about 9 minutes.

Melt your white chocolate chips in a double broiler and dip half of the cookie into it.  (If it seems too thick, add a dab of plain shortening until you get the desired consistency).  Place onto wax paper and let dry. 

This recipe makes a ton of cookies….close to 4 dozen.  So get bakin’, dippin’, eatin’ and sharin’!