White Chocolate Dipped Gingersnaps are a heavenly combination of rich, sweet, and spicy flavors that will have your taste buds dancing with joy. Each freshly baked cookie is generously dipped in creamy white chocolate and adorned with festive sprinkles. It's the festive twist that takes these ginger snaps to the next level. It will be your new favorite holiday cookies!
Baking these White Chocolate Dipped Gingersnaps isn't just about creating delicious cookies; it's about crafting a delicious cookie that embodies the spirit of the holiday season. The chewy, warm and aromatic tradition of ginger snaps are given a bit of an upgrade with white chocolate and sprinkles arranged like holly leaves and berries. They are delicious and lovely at the same time.
Gingersnaps, nestled next to a steaming mug of spiced chai or hot chocolate, are perfect for holiday cookie platters or any winter-themed party or cookie exchange. These gingerbread cookies also make for delightful homemade gifts with a touch of sweetness and a dash of festive flair. You'll be spreading smiles and holiday cheer with every bite.
If you like chocolate, also try my Hot Cocoa Cookies recipe.
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Ingredients
- Flour – All-purpose flour forms the base of the cookie dough, providing structure. If you're looking for a gluten-free option, consider using a gluten-free all-purpose flour blend.
- Baking Soda – Acts as a leavening agent, helping the cookies rise.
- Salt – Enhances the flavors in the cookies. You can use kosher salt or sea salt as alternatives.
- Ground Ginger – Provides the signature spice in ginger snaps. Freshly grated ginger can be substituted for a more intense flavor.
- Ground Cinnamon – Adds warmth and depth to the flavor profile. Substitute with nutmeg or allspice for variation.
- Ground Cloves – Offers a distinctive, spicy flavor.
- Ground Nutmeg – Adds a warm, nutty flavor. Freshly grated nutmeg is an excellent substitute for ground nutmeg.
- Unsalted Butter – Contributes to the cookie's texture and richness. If using salted butter, reduce the additional salt in the recipe.
- Sugar and Brown Sugar Sweetens the dough, adds moisture and depth.
- Egg – Provides structure and moisture.
- Molasses – Provides the signature rich, deep sweetness. Honey or maple syrup can be used as alternatives.
- Vanilla – Enhances the overall flavor.
- White Chocolate Chips – Melts into a creamy coating for the cookies. White chocolate chunks or chopped sweet white chocolate can also be used.
- Sprinkles to decorate: Adds a festive touch. Use holiday-themed sprinkles or colored sugar for variety.
See recipe card for exact quantities and detailed instructions below.
Instructions
- Prepare the cookie dough in a large bowl then chill for about 30 minutes. Preheat oven to 350 degrees.
2. Scoop out about a golf ball size of dough and roll in the additional sugar to coat. Place the cookie dough balls on the parchment-lined baking sheet, leaving about 2 inches between cookies.
3. Bake for 8 to 10 minutes in the preheated oven or until golden brown, then remove and cool on a wire rack. While the cookies cool, melt the white chocolate until smooth.
4. Dip half of the cookie in the melted white chocolate. Allow the excess to drip back into the bowl and set the dipped cookies on a sheet of parchment or wax paper. Before the white chocolate sets, place the sprinkles on the cookies.
Hint: Don't rush. Ensure that the cookies are cooled completely before dipping in the melted chocolate.
Variations/ Substitutions
- Citrus – Add the zest of an orange or lemon to the cookie dough for a burst of citrus flavor.
- Nuts – Mix in chopped nuts such as toasted almonds, pecans, or walnuts to add crunch and a nutty undertone to the cookies.
- Espresso – Mix in a tablespoon of instant espresso powder to the dry ingredients for a subtle coffee flavor that enhances the richness of the cookies.
- Dark Chocolate – Instead of just dipping the cookies in white chocolate, also drizzle them with melted dark chocolate for a striking visual contrast and a more intense chocolate flavor.
- Sprinkles - Use any festive sprinkles you like.
Equipment
Having the right equipment enhances your baking experience. A reliable stand mixer or electric hand mixer simplifies the creaming process for the butter and sugars, ensuring a smooth and well-incorporated cookie dough.
Invest in a quality cookie sheet; a sturdy, light-colored option is ideal. Lighter sheets promote even baking by preventing excessive browning on the bottoms of the cookies, allowing the warm spices and molasses to shine without being overshadowed by a dark crust. Consider a non-stick, durable baking sheet for easy release and minimal cleanup, making your baking sessions enjoyable and the results consistently delicious.
Of course you need measuring cups, a cooling rack and a nice cookie scoop to make your cookie baking experience very easy.
Storage
Once the white chocolate has set, store the cookies in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. If stored in an airtight container at room temperature, these cookies can last for up to 1 to 2 weeks.
To freeze the cookies, place them in a single layer in an airtight container or zip-top bag with parchment paper between layers to prevent sticking. Properly stored, they can last for 2 to 3 months in the freezer.
Tips for the Best White Chocolate Dipped Gingersnaps
- After mixing the cookie dough, chill it in the refrigerator for at least 30 minutes. Chilled dough is easier to handle and helps prevent excessive spreading during baking.
- Line your baking sheets with parchment paper to prevent the cookies from sticking and to ease the cleanup process.
- Scoop out equal portions of cookie dough to ensure uniform sizes. This ensures even baking, and all your cookies will be ready at the same time.
- Keep a close eye on the cookies while baking. They are ready when the edges are set, and the centers are no longer shiny. Overbaking can lead to a dry texture.
- Before dipping in white chocolate, make sure the cookies have cooled completely. This prevents the chocolate from melting too much and helps it set quickly for a smooth finish.
- Melt the white chocolate in short intervals in the microwave, stirring well between each interval. This prevents overheating and ensures a smooth consistency. You can also use a double boiler for melting. Check out my post about how to melt white chocolate in the microwave for more tips.
- Allow excess chocolate to drip off, and decorate with sprinkles before the chocolate sets.
FAQ
Yes, you can prepare the cookie dough in advance and refrigerate it. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When ready to bake, allow the dough to come to room temperature for easier handling. You can also freeze the cookie dough.
Absolutely! You can customize the recipe by using dark chocolate for dipping. Dark chocolate provides a rich, slightly bitter contrast to the sweet and spicy ginger snaps.
The ginger snaps on their own are delicious, and you can choose to skip the dipping and decorating steps if you prefer a simpler, classic ginger snap cookie.
To make gluten-free White Chocolate Dipped Ginger Snaps, use a gluten-free all-purpose flour blend in place of regular flour. Ensure that all other ingredients, such as baking soda, are also gluten-free.
Related
Looking for more holiday or Christmas cookie recipes? Try these:
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RECIPE
White Chocolate Dipped Gingersnap Cookies
Ingredients
- 2 ½ cups flour
- 1 t baking soda
- ½ t salt
- 2 t ginger
- 1 t cinnamon
- ¼ t cloves
- ¼ t nutmeg
- ¾ c unsalted butter softened
- ¾ c sugar
- ½ c brown sugar
- 1 egg
- ¼ c molasses
- 2 t vanilla
- 2 c white chocolate chips
- Additional sugar to roll
- Sprinkles to decorate
Instructions
- In a medium size bowl, mix together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Set aside. In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the egg, molasses and vanilla. Mix thoroughly. Add in the flour mixture. Switch to the paddle attachment and mix until combined. Dough will be thick and sticky. Cover the bowl with plastic wrap and chill for about 30 minutes.
- Cover the bowl with plastic wrap and chill for about 30 minutes. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- Scoop out about a golf-ball size of dough and roll in the additional sugar to coat. Place on the parchment lined baking sheet, leaving about 2 inches between cookies. Bake for about 8-10 minutes or until the edges are set and center is no longer shiny. Allow to cool completely before decorating.
- When ready to decorate - melt the white chocolate in a microwave safe bowl, heating for about 30 seconds at a time and stirring well between each interval.
- Dip half of the cookie in the melted white chocolate. Allow the excess to drip back into the bowl and set on a sheet of parchment or wax paper. Before the white chocolate sets, place the sprinkles on the cookies. Repeat with the remaining cookies and allow to set up.
Notes
Nutrition
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