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These soft and chewy White Chocolate Dipped Gingersnap Cookies are a must-have cookie on your Christmas dessert tray! These classic molasses-and-ginger-flavored cookies are just as tasty as they are gorgeous.
Table of Contents
- Gingersnaps are Such a Classic Christmas Cookie!
- What are Gingersnaps?
- Recipe Ingredients
- How to Make Gingersnap Cookies
- How to Decorate these Cookies
- Tips for the Best Cookies
- How to Store these White Chocolate Gingersnap Cookies
- Can I Freeze These?
- Get the Recipe
Gingersnaps are Such a Classic Christmas Cookie!
Have y’all ever seen prettier cookies than these White Chocolate Gingersnaps? Just look at the cute little holly leaves! They totally pull these golden-brown cookies together… needless to say, they will definitely be making an appearance on my cookie tray this year.
Gingersnap cookies are totally a Christmas classic in my household. With their warm, homey molasses flavor, I can’t help but make multiple batches throughout the holiday season to snack on! These crispy yet chewy cookies are fabulous all on their own, but when you dip them in white chocolate, they become truly next-level delicious.
What are Gingersnaps?
Gingersnaps are cookies made with ground ginger powder, molasses, cinnamon, and ground cloves. They are typically chewy on the inside, yet crunchy on the outside, so that they ‘snap’ when you bite into them. Pretty fitting name, right?
Recipe Ingredients
Are you hooked yet? Here’s what you’ll need to begin:
- Unsalted Butter: let it soften so that it will be easier to cream together with the sugar.
- Granulated Sugar
- Packed Brown Sugar
- An Egg: make sure it’s at room temperature before starting.
- Molasses
- All-Purpose Flour
- Baking Soda
- Cinnamon
- Ground Ginger Powder
- Ground Cloves
- Salt
- 10-oz Bag White Chocolate Melting Wafers
- Holly Berries and Leaves Sprinkle Mix: or your favorite Christmas sprinkles!
How to Make Gingersnap Cookies
These gingersnap cookies create such a heavenly smell when they’re baking. As much as I love eating them, they’re also a great natural perfume for my kitchen! Anyway, these are the steps you’ll need to follow to make these sweet cookies:
Cream Butter and Sugar: Whip the butter and ½ cup of the granulated sugar and brown sugar until light and fluffy. Add in the egg and molasses and mix until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
Combine: Stir it into the wet ingredients just until combined. Cover bowl of dough with saran wrap and refrigerate for 2 hours.
Preheat Oven: Ten minutes before removing the batter from the fridge, preheat the oven 375°F. Then prepare a large baking pan with parchment paper. Pour the remaining granulated sugar into a shallow bowl and set aside.
Form Cookie Balls: Remove the dough from the fridge and use a cookie scoop or your hands to form 1 ½ inch balls. Roll them in the sugar and place 6-8 cookies, one inch apart on the cookie sheet.
Bake: Bake for 10-12 minutes, or until they have dried out significantly between the cracks in the tops of the cookies.
Let Cool: Remove from the oven and let them cool for 5 minutes on the pan, before transferring them to a cookie cooling rack to cool completely.
Bake the Rest of the Cookies: Repeat the baking process until all of the dough has been used, making sure to let the pan cool completely before placing the new cookie dough balls on it to bake.
How to Decorate these Cookies
Now for the fun part! (If you decide to eat some of the melted chocolate I won’t tell.) ;)
Melt White Chocolate: Once the cookies have cooled, line counters with parchment paper and melt the white chocolate melting wafers in a microwave in 30 second increments until melted, stirring between each time.
Dip Cookies into the Chocolate: Dip cookies halfway into the chocolate. Lightly scrape away the excess chocolate from the bottom, placing them on the parchment paper. When you get down to where you can no longer dip the cookie halfway, use a spoon to gently drizzle the white chocolate across half of the cookie, making sure to drip off any excess chocolate in the process.
Decorate: Place 2 holly leaves and 1 holly berry or as many as you like, between the two leaves. Let them cool completely before serving.
Tips for the Best Cookies
And there you have it! Beautiful cookies, baked to perfection in no time.If you’re looking for some tips on how to get the best results with your cookies, read through the following:
- For Flatter Cookies: Use the bottom of a glass to lightly press down on the cookie balls. (This will make the cookies crunchier, though.)
- Make the Dough Ahead: Preparing the dough ahead of time, and then storing it in the freezer, means that you can easily pop some cookies in the oven when the cookie cravings hit you!
- If You Don’t Like White Chocolate: You could just roll the cookie balls in coarse sugar before baking, or dust them with some extra spices.
- Serve with Milk: Cookies and milk are a package deal!
How to Store these White Chocolate Gingersnap Cookies
These cookies can be stored for up to 5 days, in an airtight container. If you want to freeze the cookies before you dip them in chocolate, they will last in an airtight container for 5-6 months.
To keep cookies extra soft and chewy, store them at room temperature, in an airtight container, with a slice of white bread that you replace every few days. The bread will dry out and get hard/stale, but the cookies will stay nice and chewy!
Can I Freeze These?
Sure! You can freeze these pumpkin cookies in an airtight container for 1-2 months.
You can also freeze the unbaked cookie dough. Simply freeze the cookie dough balls on a baking sheet lined with parchment paper, then transfer them to a freezer-safe Ziploc bag or container. They will keep for up to 3 months.
When you are ready to bake the cookies just place the cookie dough balls on a baking sheet and bake as indicated in the recipe, adding 2-3 minutes to account for the cookie dough being much colder.
4.7 from 23 votes
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Yield: 28 -30 cookies
White Chocolate Dipped Gingersnap Cookies
White Chocolate Dipped Gingersnap Cookies are a traditional Christmas cookie recipe with a chocolate twist! These ginger-molasses cookies are essential to your cookie tray this year.
Prep Time10 minutes minutes
Cook Time10 minutes minutes
Additional Time2 hours hours
Total Time2 hours hours 20 minutes minutes
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- ½ cup packed brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup molasses
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoon ground ginger powder
- ½ teaspoon ground cloves
- 1 10- oz bag white chocolate melting wafers
- ½ cup holly berries and leaves sprinkles
Instructions
Whip the butter and ½ cup of the granulated sugar and brown sugar until light and fluffy. Add in the egg and molasses and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
Stir it into the wet ingredients just until combined. Cover bowl of dough with saran wrap and refrigerate for 2 hours.
Ten minutes before removing the batter from the fridge, preheat the oven 375°F. Then prepare a large baking pan with parchment paper. Pour the remaining granulated sugar into a shallow bowl and set aside.
Remove the dough from the fridge and use a cookie scoop or your hands to form 1 ½ inch balls. Roll them in the sugar and place 6-8 cookies, one inch apart on the cookie sheet.
Bake for 10-12 minutes, or until they have dried out significantly between the cracks in the tops of the cookies.
Remove from the oven and let them cool for 5 minutes on the pan, before transferring them to a cookie cooling rack to cool completely.
Repeat the baking process until all of the dough has been used, making sure to let the pan cool completely before placing the new cookie dough balls on it to bake.
Once the cookies have cooled, line counters with parchment paper and melt the white chocolate melting wafers in a microwave in 30 second increments until melted, stirring between each time.
Dip cookies halfway into the chocolate. Lightly scrape away the excess chocolate from the bottom, placing them on the parchment paper. When you get down to where you can no longer dip the cookie halfway, use a spoon to gently drizzle the white chocolate across half of the cookie, making sure to drip off any excess chocolate in the process.
Place 2 holly leaves and 1 holly berry or as many as you like, between the two leaves. Let them cool completely before serving.
Video
Notes
Storage:
These cookies can be stored for up to 5 days, in an airtight container. If you want to freeze the cookies before you dip them in chocolate, they will last in an airtight container in the freezer for 5-6 months.
To keep cookies extra soft and chewy, store them at room temperature, in an airtight container, with a slice of white bread that you replace every few days. The bread will dry out and get hard/stale, but the cookies will stay nice and chewy!
Nutrition
Serving: 1, Calories: 188kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 106mg, Fiber: 1g, Sugar: 20g
© Jessica – The Novice Chef
Cuisine: American
Category: Christmas
Categories:
- Chocolate
- Christmas
- Cookies
- Desserts
- Holidays
- Recipes
- Videos
More Christmas Cookies to Try
- Peanut Butter Blossoms
- Old Fashioned Christmas Pinwheel Cookies
- Brown Butter Chocolate Chip Cookies
- Best Chewy Peanut Butter Cookies
- Gingerdoodle Cookies
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