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.
