Description
These White Chocolate Dipped Gingersnap Cookies combine the warm spiced flavors of classic gingersnaps with a sweet, creamy white chocolate coating. Rolled in sugar and studded with festive holly-shaped sprinkles, these cookies are perfect for holiday celebrations or cozy winter treats.
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 Dough: Whip the softened butter with ½ cup granulated sugar and the packed brown sugar until light and fluffy. Add in the egg and molasses, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to ensure even distribution of spices and leavening.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture just until combined to avoid overmixing. Cover the dough bowl tightly with plastic wrap and refrigerate for 2 hours to firm up the dough and enhance flavors.
- Preheat Oven & Prepare Baking Sheet: Ten minutes before removing the dough from the refrigerator, preheat your oven to 375°F (190°C). Line a large baking pan with parchment paper. Pour the remaining ½ cup granulated sugar into a shallow bowl for coating the cookie dough balls.
- Shape and Sugar-Coat: Remove dough from fridge and scoop or roll into 1 ½ inch balls. Roll each ball in the granulated sugar to coat. Place 6 to 8 cookies spaced about one inch apart on the prepared baking sheet to allow spreading during baking.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes or until the tops have visibly dried out with cracks. This ensures a crispy exterior and chewy interior typical of gingersnaps.
- Cool on Pan: Let cookies cool on the pan for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and finishing baking from residual heat.
- Repeat Baking: Continue shaping, sugar-coating, and baking the remaining dough, ensuring the baking sheet cools completely in between batches to prevent melting the sugar coating prematurely.
- Melt White Chocolate: Lay parchment paper on your countertop. Melt the white chocolate melting wafers in a microwave-safe bowl using 30-second increments, stirring between each, until smooth and fully melted.
- Dip and Drizzle Cookies: Dip each cooled cookie halfway into the melted white chocolate. Gently scrape off excess chocolate from the bottom so cookies don’t stick. For cookies that can’t be dipped halfway, use a spoon to drizzle white chocolate artistically over half the cookie, letting excess drip off.
- Decorate with Sprinkles: While the chocolate is still wet, place 2 holly leaves and 1 holly berry or the desired amount of sprinkles between the leaves on the dipped section to create a festive look. Let the chocolate cool and harden completely before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undipped cookies in an airtight container for 5-6 months.
- Keeping Cookies Soft: To maintain a soft, chewy texture, store cookies with a slice of white bread in the container at room temperature. Replace the bread slice every few days; while the bread hardens, it helps keep cookies moist.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
