Indulge in the perfect blend of spicy and sweet with our White Chocolate Dipped Gingersnap Cookies. These cookies are a delicious treat that are easy to make and perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of warm spices and creamy white chocolate creates a flavor explosion in every bite.
- With quick prep time, you can whip up a batch of these cookies in no time.
- These cookies are great for meal prep and make a delightful homemade gift.
Ingredient Notes:
Cookie Dough:
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Molasses
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Ground ginger powder
- Ground cloves
Chocolate Coating & Decoration:
- White chocolate melting wafers
- Holly berries and leaves sprinkles
Step-by-Step Instructions:
- Cream together butter, granulated sugar, and brown sugar.
- Add in egg and molasses, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, salt, ginger powder, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until dough forms.
- Roll dough into balls and flatten slightly on a baking sheet.
- Bake cookies until edges are set.
- Melt white chocolate and dip cooled cookies, decorating with sprinkles.
Helpful Tips:
- For a chewier cookie, slightly underbake them.
- Store cookies in an airtight container to maintain freshness.
- Swap white chocolate for dark or milk chocolate for a different flavor profile.
Expert Tips for the Best Results:
- Chill the dough before baking for even better flavor and texture.
- Use high-quality white chocolate for a smooth and creamy coating.
Serving Suggestions:
Enjoy these cookies with a cup of hot cocoa or alongside a scoop of vanilla ice cream for a delicious dessert.
Storage and Reheating Tips:
Store cookies in an airtight container at room temperature for up to a week. To reheat, place cookies in the microwave for a few seconds to warm them up.
Frequently Asked Questions:
- Can I freeze these cookies?
- Yes, you can freeze them in an airtight container for up to 3 months.
- Can I use margarine instead of butter?
- Butter is recommended for the best flavor and texture.
- How can I prevent the chocolate from seizing?
- Make sure no water comes in contact with the chocolate while melting.
- Can I omit the molasses?
- While molasses adds to the flavor, you can substitute it with honey or maple syrup.
Conclusion:
Try out our White Chocolate Dipped Gingersnap Cookies for a delightful treat that will impress your friends and family. Don’t forget to share your feedback with us!
Print
White Chocolate Dipped Gingersnap Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of spicy gingersnap cookies dipped in creamy white chocolate, topped with festive holly berry sprinkles. These treats are a delightful addition to any holiday gathering.
Ingredients
Cookie Dough:
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- ½ cup packed brown sugar
- 1 large egg, room temperature
- ⅓ cup molasses
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons ground ginger powder
- ½ teaspoon ground cloves
Chocolate Coating & Decoration:
- 1 10-oz bag white chocolate melting wafers
- ½ cup holly berries and leaves sprinkles
Instructions
- Prepare the cookie dough: Cream butter, ¾ cup granulated sugar, and brown sugar. Add egg and molasses. Mix in flour, baking soda, spices. Chill dough.
- Bake the cookies: Shape dough into balls, roll in remaining sugar, bake until set. Cool on wire rack.
- Dip in white chocolate: Melt white chocolate wafers, dip cookies halfway. Add holly berry sprinkles. Let set.
Notes
- For a more intense ginger flavor, increase the ground ginger powder
- Decorate with additional festive sprinkles or crushed nuts for variety
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg