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
Scale
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