White Chocolate Dipped Gingersnap Cookies

White Chocolate Dipped Gingersnaps are a heavenly combination of rich, sweet, and spicy flavors that are perfect for the holidays. Each freshly baked cookie is generously dipped in creamy white chocolate and adorned with festive sprinkles.

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American, holiday

Servings: cookies

Calories: 188kcal

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

Storage: Cookies can be stored in an airtight container for up to 3 days. Cookies can be frozen for up to a month but freeze before decorating. Defrost then proceed with melted white chocolate and sprinkles.

Candy melts or crushed sweet white chocolate can be used in place of white chocolate chips.

Nutrition