Dipped Gingersnaps
Crunchy, spiced, and irresistibly festive, Dipped Gingersnaps are the ultimate holiday treat with a show-stopping finishing touch! These classic molasses ginger cookies are infused with warm spices like cinnamon, ginger, and cloves, then rolled in coarse sugar for a satisfying crunch. What sets them apart? A luscious dip in creamy white chocolate adds a delightful sweetness that perfectly complements the zesty spice. Perfectly crackled and easy to make in under 30 minutes, these cookies are as beautiful as they are delicious. Serve them at your next holiday gathering, or gift them in festive packaging—they’re guaranteed to be a seasonal favorite. Keywords: holiday cookies, spiced gingersnaps, white chocolate dipped cookies.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup molasses
- 1 unit large egg
- 0.5 cup coarse sugar (for rolling)
- 1.5 cups white chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter-sugar mixture, beating until fully combined.
Gradually add the dry ingredients into the wet mixture, mixing just until incorporated and the dough comes together.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in coarse sugar to coat evenly.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops crackle. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, melt the white chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and glossy.
Dip half of each cooled gingersnap into the melted white chocolate, allowing excess to drip off. Place the dipped cookies on parchment paper to set.
Let the white chocolate harden completely before serving or storing the cookies in an airtight container.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
