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A festive treat
This is my favorite time of year! There are so many fun treats to make and a lot of get togethers with family and friends. These White Chocolate Dipped Gingersnap Cookies are always such a hit. They are delicious!
Chances are you will have to take dessert to a party at some point this season. I made these for Christmas last year and everyone loved them. Gingersnaps are such a good cookie, but when you dip them in white chocolate….they are over-the-top good!
These Gingersnap Cookies are full of all those warm spices like ginger, cinnamon, and cloves. They are the perfect cookie served with milk or hot coffee. YUM!
Soft and chewy
I use brown sugar and molasses to make them soft and chewy. I definitely prefer a chewy cookie over a crunchy one. The best way to achieve this is to take your cookies out of the oven a few minutes early and let them finish cooking on the pan.
I like to make half of the cookies regular and half dipped in white chocolate. This makes for an interesting mix and some people will prefer one over the other. This is always a good idea to please a crowd.
The perfect gift
These White Chocolate Dipped Gingersnap Cookies would be the perfect gift wrapped in some fun paper or a festive tin. Who doesn’t like getting some yummy cookies this time of year? They would also be great for a work party or a fun way to surprise your co-workers.
The star ingredient in these cookies is the molasses. A rich, dark syrup that adds that special something to Gingersnaps. It doesn’t taste great on its own, but when added to baked goods it really elevates the flavors.
I think that is why the mild flavor of white chocolate is such a great contrast on these. Add some festive sprinkles and these cookies become a show-stopper!
Recipe tips:
-Always use the spoon and level method when measuring flour. Fill your cup one spoonful at a time until full and use the flat side of a butter knife to level off the top. Never pack your flour because you will be using more than needed and it can change the consistency of your cookie dough.
-Chill your cookie dough before baking. I usually roll them into balls first, refrigerate at least a half hour or so, then bake them cold. The cold dough will bake into a higher cookie without falling flat.
-I recommend using white candy melts instead of white chocolate chips. The candy melts have a nicer finish and they always dry bright white. Sometimes regular white chocolate chips aren’t as white and shiny.
-Place cookies on a cookie sheet lined with parchment paper when dipping them into the white chocolate. This makes for easy cleanup and the cookies come off the pan easier without cracking the chocolate. Make sure the chocolate has completely set before removing.
White Chocolate Dipped Gingersnap Cookies
I hope you enjoy these White Chocolate Dipped Gingersnap Cookies as much as my family does! If you make them be sure to tag me (@motivate.educate.repeat) on Instagram or use the hashtag #motivateeducaterepeat. Follow me HERE on Instagram for all of my latest recipes and blog posts.
Send any questions or comments my way and I’ll be sure to get back to you as quick as I can. 🙂 Also, check out my Classic Chocolate Chip Cookies HERE for another yummy treat!
White Chocolate Dipped Gingersnap Cookies
These White Chocolate Dipped Gingersnap Cookies are the perfect treat! They are chewy and spiced to perfection. Dipped in a white chocolate and festive sprinkles...these cookies are a show stopper!
Ingredients
- 1 1/2 Cups Unsalted Butter
- 2 Cups Light Brown Sugar
- 1/2 Cup Molasses
- 2 Whole Organic Eggs
- 4 1/2 Cups All Purpose Flour
- 4 tsp Baking Soda
- 2 tsp Cinnamon
- 2 tsp Ground Ginger
- 1 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 1/2 Cup Granulated Sugar for rolling
- 2 Cups White Chocolate Candy Melts for dipping
Instructions
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In a stand mixer, cream butter and brown sugar. Add molasses and eggs and mix until blended.
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In a medium bowl, whisk dry ingredients together. Slowly add dry ingredients into wet ingredients and mix until combined.
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Roll into 1 inch balls and roll them in the granulated sugar until covered. Place them on a cookie sheet or pizza stone lined with parchment paper. Space a few inches apart. Bake cookies at 375 degrees for 8-10 min. Take them out slightly before they are done and let them continue to cook on the cookie sheet. Always start with lower time and add more if needed. This ensures a chewy cookie.
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Once cooked, cool cookies on a metal cooling rack.
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Melt white chocolate candy melts in a double boiler. Remove from heat and dip cookies halfway into the chocolate. Immediately add sprinkles if desired so they will stick. Place cookies back on lined cookie sheet to dry. Store in an airtight container in the fridge to keep white chocolate from melting.
These look SO good!! My little guy is allergic to egg so I’m going to try using mashed up banana in place of the egg. I hope it turns out!
Thank you! 🙂 You may also be able to use a flax “egg”. Hope it turns out. Let me know if you make them.
Ok, these look so yummy!! Going to make these this season!
Thank you! Hope you enjoy them. 🙂
Oh snap!! (See what I did there? 😂 Ok, I’ll LDR myself out!)
But really, this recipe looks great! I love white chocolate! I may just have to try this for the holidays!
HAHA! I see what you did. Thank you! Hope you try them out and let me know how you like them. 🙂
Wow!! These cookies 🍪 look delicious..
Thank you! 🙂