White Chocolate Dipped Gingersnap Cookies Recipe
These White Chocolate Dipped Gingersnap Cookies are a perfect holiday treat combining the spicy warmth of classic gingersnap cookies with a decadent white chocolate coating and festive holly berry sprinkles. Soft yet crisp, with a rich molasses flavor, these cookies are ideal for sharing at celebrations or enjoying alongside a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes (including chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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: In a large bowl, cream together the softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Add the egg and molasses, mixing thoroughly until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, ground ginger, and ground cloves.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Remove dough from refrigerator and scoop out tablespoons-sized portions. Roll each into a ball and then roll in the remaining ½ cup granulated sugar to coat completely. Place on prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set and crackled on top but still soft in the center. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Melt White Chocolate: While cookies cool, melt the white chocolate melting wafers in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and fully melted.
- Dip Cookies: Once cookies are completely cool, dip each cookie halfway into the melted white chocolate, allowing excess chocolate to drip off.
- Add Sprinkles: Immediately sprinkle the holly berries and leaves decorations onto the white chocolate coating before it sets to create a festive look.
- Set Coating: Place the dipped cookies on parchment paper to allow the white chocolate to harden completely before serving or storing.
Notes
- For best texture, chill the dough overnight.
- If you do not have white chocolate melting wafers, high-quality white chocolate chips can be used, but may require adding a small amount of vegetable oil to achieve smooth melting.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well uncoated; add white chocolate and decorations after thawing.
- Make sure cookies are completely cool before dipping to prevent melting the chocolate coating prematurely.
Keywords: white chocolate gingersnap cookies, holiday cookies, gingersnap recipe, white chocolate dipped cookies, festive cookies, molasses cookies