If you’re looking for a festive treat that’s bursting with warm spices and a touch of sweetness, this White Chocolate Dipped Gingersnap Cookies Recipe is exactly what you need. I absolutely love how these cookies turn out—crispy edges with a chewy center, all coated with silky white chocolate and finished with cute holly sprinkles. Trust me, once you try this recipe, you’ll find yourself coming back to it every holiday season (or any time you crave a cozy cookie!).
Why You’ll Love This Recipe
- Perfect balance of spice and sweetness: The blend of ginger, cinnamon, and cloves paired with white chocolate makes every bite pop with flavor.
- Great texture every time: Crispy on the outside, soft and chewy inside—a texture combo that’s hard to resist.
- Fun to decorate: White chocolate dipping and the holly sprinkles give these cookies a charming holiday look that’s sure to impress guests.
- Make-ahead friendly: You can prep the dough in advance and even freeze the cookies, making your holiday baking stress-free.
Ingredients You’ll Need
Every ingredient in this White Chocolate Dipped Gingersnap Cookies Recipe plays a role in creating that iconic holiday flavor. Using molasses and the right spices ensures your cookies have real depth, while white chocolate adds just the right touch of indulgence.
- Unsalted butter: Softened butter helps get that fluffy cookie base without adding extra salt you don’t want.
- Granulated sugar: Divided usage helps with balancing sweetness and cookie texture.
- Brown sugar: Adds moisture and a hint of caramel flavor that works beautifully with molasses.
- Egg: Brings everything together and adds richness.
- Molasses: The heart of gingersnap cookies–its deep, robust flavor makes all the difference.
- All-purpose flour: The base for your dough; gives structure without heaviness.
- Baking soda: Provides the lift and slight chewiness you want in a gingersnap.
- Ground cinnamon: Warm spice that complements the ginger perfectly.
- Ground ginger powder: For that signature gingersnap kick.
- Ground cloves: Use sparingly but it’s key for depth and complexity.
- Salt: Balances and enhances sweetness and spices.
- White chocolate melting wafers: These melt smoothly making dipping a breeze and create that irresistible silky finish.
- Holly berries and leaves sprinkles: Adds festive flair and a fun pop of color on top.
Variations
I love how versatile this White Chocolate Dipped Gingersnap Cookies Recipe is—you can easily tweak it to suit your tastes or dietary needs without losing that signature flavor. Feel free to get creative!
- Spice it up: When I want a little extra heat, I add a pinch of cayenne pepper—it’s surprisingly good with the white chocolate!
- Gluten-free version: I’ve swapped in a gluten-free all-purpose flour blend with great success—just make sure it contains xanthan gum for texture.
- Nutty twist: Sometimes I add finely chopped crystallized ginger or toasted pecans for an extra crunch and zing.
- Chocolate dip alternative: If you’re not a fan of white chocolate, dark chocolate chips work beautifully as a dip, too.
How to Make White Chocolate Dipped Gingersnap Cookies Recipe
Step 1: Cream Butter and Sugars
First things first, whip together the softened butter with half of your granulated sugar and all of the brown sugar until the mixture is light and fluffy. I usually use my stand mixer on medium speed here—it only takes a few minutes, and you’ll notice the color lighten and texture get creamy. This step is key for those tender, melt-in-your-mouth cookies.
Step 2: Add Egg and Molasses
Next, beat in your room temperature egg and molasses until everything’s well combined. The molasses brings that deep, rich flavor and moisture that are classic to gingersnaps, so don’t skip it! Make sure the egg is at room temp to keep your dough smooth without lumps.
Step 3: Mix Dry Spices and Flour
In a separate bowl, whisk together your flour, baking soda, cinnamon, ginger powder, cloves, and salt. This helps evenly distribute all those lovely spices and the leavening agent, so your cookies bake up perfectly. Over-mixing can toughen them, so only mix until combined in the next step.
Step 4: Combine Wet and Dry Ingredients and Chill
Stir the dry ingredients into the wet ingredients just until you don’t see any more flour pockets. This dough will be a bit stiff, which is normal. Wrap the bowl in plastic wrap and refrigerate for at least 2 hours; I sometimes leave mine overnight. Chilling the dough helps the cookies keep their shape and deepens the flavors.
Step 5: Preheat and Prepare for Baking
About 10 minutes before taking your dough out of the fridge, preheat your oven to 375°F. Line a baking sheet with parchment paper so cookies don’t stick and clean-up is a breeze. Pour the remaining granulated sugar into a shallow bowl—this will be your coating to give the cookies a lovely sweet crust.
Step 6: Shape, Coat, and Bake
Grab your cookie scoop or roll the dough by hand into 1 ½ inch balls—try to keep them uniform so they bake evenly. Roll each ball in the granulated sugar, then place them on the prepared baking sheet about an inch apart. Bake for 10-12 minutes, or until the cookies have dried out significantly between the cracks on top. You’ll notice the spicy aroma filling your kitchen here—one of my favorite moments!
Step 7: Cool Cookies Before Dipping
Once baked, let your cookies cool on the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This is important because if you dip warm cookies in chocolate, the coating might melt or slide off—nobody wants a mess!
Step 8: Melt White Chocolate and Dip
Line your counter with parchment paper and melt the white chocolate wafers in the microwave in 30-second bursts, stirring in between, until smooth. Then, dip each cookie halfway into the melted chocolate. I use a spoon to scrape off excess chocolate from the bottom to keep things neat. When you run out of cookies to dip, drizzle the chocolate over the remaining cookies for that elegant look. Don’t forget to add your holly leaf and berry sprinkles right away—they stick perfectly to the wet chocolate!
Pro Tips for Making White Chocolate Dipped Gingersnap Cookies Recipe
- Chill Your Dough Well: I never skip chilling because it prevents cookies from spreading too much and keeps the flavor punchy.
- Use Room Temperature Eggs: This helps the wet ingredients blend smoothly and gives you a better dough texture.
- Mind Your Bake Time: Bake until cracks are dry but not overbaked—cookies continue to firm as they cool.
- Cool Completely Before Dipping: One time I dipped warm cookies and ended with drippy, sad-looking chocolate—don’t make my mistake!
How to Serve White Chocolate Dipped Gingersnap Cookies Recipe
Garnishes
I keep it simple with the festive holly berry and leaf sprinkles—they add a cute, holiday vibe that’s super easy to do. Sometimes I like to add a dusting of edible gold glitter or crushed candy canes when I want to jazz it up for parties.
Side Dishes
These cookies pair beautifully with a hot cup of chai tea or even a glass of cold milk. If you’re serving at a party, they’re perfect alongside spiced cider or mulled wine for that seasonal touch.
Creative Ways to Present
I love arranging these gingersnaps stacked in a pretty tin lined with parchment paper for gifting. For gatherings, you can place them on a festive platter with sprigs of fresh holly or rosemary for an extra seasonal flair.
Make Ahead and Storage
Storing Leftovers
I keep my leftover White Chocolate Dipped Gingersnap Cookies in an airtight container at room temperature for up to 5 days. A trick I learned is to toss in a slice of white bread—it keeps the cookies super soft and chewy because the bread absorbs extra moisture. Just swap out the bread every couple of days to keep things fresh.
Freezing
You can absolutely freeze these cookies before dipping them in chocolate. I pop them into an airtight container or freezer bag, and they last for 5-6 months. When you’re ready to enjoy, just thaw and then dip them—it’s super convenient for last-minute gifts or holiday treats.
Reheating
To refresh cookies that have been stored or frozen, I gently warm them in the microwave for about 10 seconds. It brings back that fresh-baked feel without melting the white chocolate dip. Just be careful not to overheat!
FAQs
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Can I use regular white chocolate instead of melting wafers?
You can use regular white chocolate, but it may not melt as smoothly as melting wafers. To prevent seizing or clumping, chop it finely and melt slowly over a double boiler or in short microwave bursts, stirring often. Adding a small amount of vegetable oil can help achieve a smoother texture if needed.
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Why do the cookies need to chill before baking?
Chilling the dough solidifies the fats and helps the cookies hold their shape while baking. It also allows the flavors to meld, producing richer-tasting cookies. Skipping this step often leads to cookies that spread too much and bake unevenly.
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How can I make these cookies less sweet?
If you prefer less sweetness, try cutting back on the white chocolate dip or using dark chocolate instead. You can also reduce the amount of granulated sugar slightly, but keep in mind the cookie texture might change a bit.
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Can I make this recipe vegan?
To adapt this recipe for a vegan diet, swap the butter for vegan margarine or coconut oil, replace the egg with a flax or chia egg, and use vegan white chocolate for dipping. The texture might be slightly different, but it still tastes delicious!
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What’s the best way to prevent white chocolate from seizing?
The key is gentle, gradual melting with frequent stirring. Use a microwave with 30-second intervals or melt over a double boiler, keeping moisture completely out of the chocolate. Any water can cause it to seize and become grainy.
Final Thoughts
This White Chocolate Dipped Gingersnap Cookies Recipe has become a staple in my kitchen, especially around the holidays. It’s one of those recipes that impresses guests but is still easy enough to make on a weekday afternoon when you want a little treat. I love how the white chocolate adds a creamy contrast to the spicy cookies, and those holly sprinkles make them feel extra special. Give this recipe a try—you’ll be so glad you did, and it might just become your new favorite go-to cookie for sharing and celebrating.
Print
White Chocolate Dipped Gingersnap Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 20 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Dipped Gingersnap Cookies combine the spicy warmth of classic gingersnap flavors with a smooth, sweet white chocolate coating. Soft and chewy in the center with a slight crunch on the outside, these cookies are perfect for festive occasions or cozy winter afternoons. Finished with festive holly berry sprinkles, they add a charming holiday touch to your cookie platter.
Ingredients
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
Decoration
- 1 10-oz bag white chocolate melting wafers
- ½ cup holly berries and leaves sprinkles
Instructions
- Prepare the butter and sugar mixture: Whip the softened butter with ½ cup of granulated sugar and the brown sugar until the mixture is light and fluffy, ensuring a creamy base for the dough. Then, add the egg and molasses, mixing thoroughly until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening agent.
- Combine wet and dry ingredients: Stir the dry ingredients into the wet mixture until just combined, taking care not to overmix to maintain a tender texture. Cover the dough bowl tightly with plastic wrap and refrigerate for 2 hours to allow the flavors to meld and the dough to firm up.
- Preheat oven and prepare baking sheet: About 10 minutes before removing the dough from the fridge, preheat your oven to 375°F (190°C). Line a large baking pan with parchment paper and pour the remaining ½ cup granulated sugar into a shallow bowl for coating the cookies.
- Form and sugar coat cookie balls: Remove the dough from the fridge and shape it into 1 ½ inch balls using a cookie scoop or your hands. Roll each ball in the granulated sugar, then place 6 to 8 cookies on the prepared baking sheet, spacing them about one inch apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies show significant drying in the cracks on their tops, indicating they are set but still chewy inside.
- Cool partially on pan: Remove the cookies from the oven and let them cool on the baking pan for 5 minutes to firm up before transferring them to a cooling rack to cool completely for best texture.
- Repeat baking with remaining dough: Continue baking the remaining dough in batches, allowing the baking pan to return to room temperature before placing new cookie dough balls on it to bake to prevent premature melting or spreading.
- Melt white chocolate: Once the cookies are completely cooled, line your counter with parchment paper. Melt the white chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring between each until smooth and fully melted without burning.
- Dip and decorate cookies: Dip each cookie halfway into the melted white chocolate, gently scraping off excess chocolate from the bottom edge. Place the dipped cookies on parchment paper to set. For cookies that can no longer be dipped halfway, drizzle white chocolate over half the cookie using a spoon, allowing excess to drip off for an elegant effect.
- Add sprinkles and let set: Adorn each dipped cookie with 2 holly leaves and 1 holly berry sprinkles, or as many as desired, nestled between the leaves. Allow the chocolate to cool and harden completely before serving or storing.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days to maintain softness and chewiness.
- Freezing: You can freeze undipped cookies in an airtight container for 5 to 6 months; dip in white chocolate after thawing.
- Softness tip: To keep cookies extra soft and chewy, store them with a slice of white bread in the container, replacing the bread slice every few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
