Description
Delight in the festive flavors of these White Chocolate Dipped Gingersnap Cookies. Crisp, spicy gingersnap cookies are coated with a smooth layer of creamy white chocolate and adorned with charming holly berry and leaf sprinkles, making them the perfect holiday treat to share and enjoy.
Ingredients
Scale
Cookie Dough
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- ½ cup packed brown sugar
- 1 large egg, room temperature
- 1/3 cup molasses
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger powder
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Toppings
- 1 10-oz bag white chocolate melting wafers
- ½ cup holly berries and leaves sprinkles
Instructions
- Prepare the Wet Ingredients. Whip the softened butter with ½ cup of the granulated sugar and the brown sugar until the mixture is light and fluffy. Then, add the egg and molasses and mix until everything is thoroughly combined.
- Combine 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.
- Make the Dough. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain tender cookies. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to allow flavors to meld and 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. Place the remaining ½ cup granulated sugar into a shallow bowl for rolling the dough balls.
- Form and Roll Cookies. Remove the dough from the fridge. Using a cookie scoop or your hands, shape the dough into 1 ½ inch balls. Roll each ball in the granulated sugar to coat, then arrange 6-8 cookies spaced one inch apart on the prepared baking sheet.
- Bake the Cookies. Place the baking sheet in the oven and bake the cookies for 10-12 minutes until they have significantly dried out between the cracks on top, indicating crisp edges and a well-baked center.
- Cool the Cookies. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cooling on a wire rack prevents sogginess and keeps the cookies crisp.
- Repeat Baking. Continue baking the remaining dough in batches, ensuring the baking sheet cools completely between batches to maintain consistent baking results and prevent dough from melting prematurely.
- Melt the White Chocolate. Line a counter or work surface with parchment paper. Melt the white chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring in between until smooth and fully melted.
- Dip and Decorate Cookies. Dip each cooled cookie halfway into the melted white chocolate, lightly scraping excess chocolate from the bottom edge before placing them on the parchment paper. When you cannot dip halfway anymore, use a spoon to drizzle white chocolate over half the cookie, allowing excess to drip off, creating an elegant finish.
- Add Festive Sprinkles. While the chocolate is still wet, place 2 holly leaves and 1 holly berry or as many as you like, between the two leaves on each cookie to garnish. Allow the chocolate to set completely before serving or storing.
Notes
- Ensure the butter is softened, not melted, for the best cookie texture.
- Chilling the dough for 2 hours helps to prevent the cookies from spreading too much and enhances the flavor.
- Use parchment paper to prevent sticking and for easy cleanup.
- Be careful not to overbake; cookies should be soft in the center and crisp around the edges.
- White chocolate melting wafers are preferred over regular white chocolate bars as they melt more smoothly and easily.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingersnap cookies, white chocolate, holiday cookies, Christmas treats, spicy cookies, dip cookies, festive desserts
