Description
These White Chocolate Dipped Gingersnap Cookies offer a delightful holiday treat combining the spicy warmth of classic gingersnap cookies with the sweetness of creamy white chocolate. The cookies are perfectly crisp yet chewy, enhanced by the festive touch of holly berry sprinkles, making them a charming addition to any holiday cookie platter.
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 mixing bowl, cream together the softened unsalted butter with half of the granulated sugar and all of the brown sugar until light and fluffy. Add the room temperature egg and molasses, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, ground ginger, and ground cloves to evenly distribute the spices and leavening agent.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a smooth cookie dough forms. Then, fold in the remaining granulated sugar to help with the cookie’s characteristic snap and crunch.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to shape and helping enhance the cookie’s flavor and texture.
- Preheat the Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- Shape and Bake Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets spaced about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops crack slightly. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: Using a microwave-safe bowl, melt the white chocolate melting wafers in 30-second intervals, stirring between each, until smooth and fully melted. Be careful not to overheat to prevent burning.
- Dip Cookies: Dip half of each cooled gingersnap cookie into the melted white chocolate, allowing excess to drip off. Place the dipped cookies on parchment paper or a silicone mat.
- Add Sprinkles: While the white chocolate is still wet, sprinkle the holly berries and leaves decorations on top to create a festive look. Allow the chocolate to set completely before serving or storing.
Notes
- For an extra burst of flavor, chilling the dough overnight is recommended.
- Use good-quality white chocolate for a smoother coating and better taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If white chocolate hardens too much during dipping, gently reheat in short bursts to keep it fluid.
- Sprinkles can be substituted with crushed peppermint for a different festive flavor.
