If you have a soft spot for cookies that balance rich, comforting flavors with a touch of festive fun, the Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe is going to be your new go-to. These cookies capture the warm, spicy depth of molasses and pumpkin spice while the white chocolate dip adds a creamy sweetness that feels indulgent yet perfectly balanced. The sprinkles on top bring that joyful crunch and color, making every bite feel like a celebration. Whether you’re baking for a cozy night in or sharing with friends, this recipe offers a delightful twist on a classic treat that’s both nostalgic and refreshingly fun.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create these irresistible Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe. Each component plays a vital role in delivering flavor, texture, and that perfect balance between soft and crisp.
- ¾ cup Crisco shortening: Gives the cookies a tender crumb and helps keep them soft.
- 1 cup sugar: Adds sweetness and aids in creating a slight crunch on the cookie edges.
- ¼ cup molasses: Infuses depth and a rich, earthy sweetness, the heart of this cookie’s character.
- 1 egg: Binds ingredients while adding moisture for a perfect dough texture.
- 2 cups all-purpose flour: Provides structure to the cookies, yielding a balanced chewiness.
- 2 tsp baking soda: Helps the cookies rise and become delightfully soft.
- 2 tsp pumpkin spice: Brings warmth and aromatic complexity to the flavor profile.
- ½ tsp salt: Enhances sweetness and rounds out all flavors.
- ¼ cup sugar: For rolling the dough balls, adding a sparkling sugar crust.
- 1½ cups white chocolate chips: Melts into a luscious dipping sauce offering creamy contrast.
- 1½ Tbsp Crisco shortening: Mixed with white chocolate to keep the dip smooth and glossy.
- Sprinkles: For that final fun burst of color and light crunch on top of each dipped cookie.
How to Make Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe
Step 1: Prepare Your Oven and Baking Pans
Start by preheating your oven to 350ºF to ensure even baking. Line two baking pans with parchment paper; this prevents sticking and makes cleanup a breeze. Having everything ready now lets you focus on the dough with no interruptions.
Step 2: Mix the Wet Ingredients
Melt ¾ cup of Crisco shortening in a medium saucepan and then allow it to cool slightly. Once cooled, mix in sugar, molasses, and the egg. This combination creates a luscious base that blends sweetness and moisture, primed for the dry ingredients to join in.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, pumpkin spice, and salt. When added to the wet mixture, these spices and leavening agents turn your dough into those soft, chewy cookies with just the right hint of autumn warmth.
Step 4: Shape and Sugar the Dough
Using a medium cookie scoop—about 1½ tablespoons—scoop out the dough and roll each ball in the reserved ¼ cup sugar. This step is the secret to achieving a sparkling sugar crust that contrasts delightfully with the soft cookie interior. Place the sugared dough balls about two inches apart on your lined pans.
Step 5: Bake to Perfection
Bake the cookies for 10 to 12 minutes. The edges should set with a slight crisp while the centers stay soft and chewy. Cool the cookies completely on a wire rack before moving on to the next indulgent step.
Step 6: Prepare the White Chocolate Dip
In a microwave-safe bowl, combine white chocolate chips with 1½ tablespoons of Crisco shortening. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring until smooth and glossy. This dip will add a creamy, sweet element that perfectly loves up your molasses sugar cookies.
Step 7: Dip, Decorate, and Set
Dip half of each cookie into the melted white chocolate. Place them back on the wire rack and immediately top with sprinkles for a cheerful, colorful finish. Let them rest until the white chocolate hardens slightly, locking in all that delicious flavor and playful texture.
How to Serve Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe
Garnishes
While the sprinkles provide the perfect pop of color and crunch, you can get creative with mini edible stars, crushed candy canes, or even finely chopped nuts for an added festive flair. These garnishes not only brighten up the cookies but also add subtle varied textures that elevate the eating experience.
Side Dishes
This cookie pairs incredibly well with a warm mug of spiced tea, hearty coffee, or creamy hot chocolate. The warmth of these beverages complements the spices in the cookie while balancing the sweetness of the white chocolate dip, making for an inviting treat during any cozy gathering.
Creative Ways to Present
Arrange the cookies on a rustic wooden board alongside fresh cranberries and sprigs of rosemary for a charming holiday display. If you’re gifting, stack a few tied with a beautiful ribbon and include a handwritten note for that heartfelt touch. Serving these cookies as part of a dessert platter will surely impress your guests and make any occasion feel extra special.
Make Ahead and Storage
Storing Leftovers
You can store leftover Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe in an airtight container at room temperature for up to five days. This timeframe keeps them soft and delicious, but be sure to separate layers with parchment paper so the chocolate doesn’t stick together.
Freezing
If you want to keep these cookies longer, freeze them uniced for up to three months. When you’re ready to enjoy, thaw at room temperature and then dip in melted white chocolate and add sprinkles fresh to preserve the best texture and flavor.
Reheating
To bring back that just-baked warmth, warm cookies in a 300ºF oven for about 5 minutes. Avoid microwaving as it can make the cookies too soft or the white chocolate start to sweat. A gentle oven heat keeps the cookie soft with the perfect bite every time.
FAQs
Can I substitute shortening with butter?
Yes, but shortening gives these cookies their signature soft texture; butter will produce a slightly crispier cookie with a richer flavor. It’s a tasty swap if you prefer buttery notes, but expect a subtle texture change.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. However, you could try a gluten-free flour blend designed for baking—just keep in mind that texture and rise might vary slightly.
Can I use dark chocolate instead of white chocolate for the dip?
Absolutely! Dark chocolate will provide a richer, less sweet contrast to the molasses cookies and can be a great alternative if you prefer a deeper chocolate flavor.
How do I prevent the white chocolate from hardening too quickly when dipping?
Adding Crisco shortening to the white chocolate keeps it smooth and melty longer, giving you time to dip all your cookies evenly. Work quickly and place dipped cookies on parchment to set without sticking.
What’s the best way to get the sugar coating on the cookies?
Use a medium cookie scoop to portion the dough, then roll each dough ball gently but thoroughly in granulated sugar. This ensures an even, sparkly coating that crisps up beautifully during baking.
Final Thoughts
I can’t recommend enough that you try this Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe soon—it’s like capturing the warmth of a cozy kitchen and festive cheer all in one bite. Whether you’re a seasoned baker or just looking for that perfect cookie recipe to impress family and friends, this one is a winner every time. Baking these cookies brings such joy, and sharing them makes delicious memories even sweeter.
Print
Molasses Sugar Cookies with White Chocolate Dip and Sprinkles Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Molasses Sugar Cookies combine the rich, warm flavors of molasses and pumpkin spice with a delightful crunch of sugar coating and a decadent white chocolate dip. Perfectly soft and chewy, these cookies offer a festive twist ideal for fall and holiday gatherings.
Ingredients
Cookie Dough
- ¾ cup Crisco shortening
- 1 cup sugar
- ¼ cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp pumpkin spice
- ½ tsp salt
- ¼ cup sugar (for rolling)
Topping
- 1½ cups white chocolate chips
- 1½ Tbsp Crisco shortening
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper and set them aside to prevent cookies from sticking during baking.
- Make the Cookie Dough: Melt ¾ cup of Crisco shortening in a medium saucepan over low heat and then allow it to cool slightly. In a mixing bowl, combine the melted shortening with 1 cup sugar, ¼ cup molasses, and 1 egg. Mix thoroughly until smooth. Next, add 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons pumpkin spice, and ½ teaspoon salt. Stir the mixture well until all ingredients are evenly incorporated and a dough forms.
- Form Cookies: Using a medium cookie scoop (approximately 1½ tablespoons), scoop out portions of dough. Roll each dough ball in the ¼ cup sugar provided for coating. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and just beginning to brown. Remove from the oven and transfer cookies to a wire rack to cool completely before decorating.
- Prepare White Chocolate Dip: In a microwave-safe bowl, combine 1½ cups white chocolate chips with 1½ tablespoons Crisco shortening. Microwave on HIGH for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Dip and Decorate Cookies: Dip half of each cooled cookie into the melted white chocolate mixture. Place them back on the wire rack and, if desired, sprinkle with colorful sprinkles immediately before the chocolate sets. Allow the chocolate to firm up before serving.
Notes
- Make sure the melted shortening is cool before mixing it with the egg to prevent cooking the egg.
- For best results, use fresh pumpkin spice for maximum flavor impact.
- You can substitute white chocolate chips with semi-sweet or dark chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the sugar coating crunchy, use coarse sugar instead of regular granulated sugar for rolling the dough.
