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
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
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
