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Chocolate Dipped Gingersnaps

Baking these delectable gingersnaps is a breeze, and the joy begins as the enticing aroma fills your kitchen. Roll the dough into perfect, spicy rounds, and after a quick bake, the magic happens as you dip them into rich, velvety white chocolate and adorn with striking sprinkles.
Prep Time20 minutes
Cook Time10 minutes
Servings: 30

Ingredients

  • 2 ½ c flour
  • 1 t baking soda
  • ½ t salt
  • 2 t ginger
  • 1 t cinnamon
  • ¼ t cloves
  • ¼ t nutmeg
  • ¾ c unsalted butter softened
  • ¾ c sugar
  • ½ c brown sugar
  • 1 egg
  • ¼ c molasses
  • 2 t vanilla
  • 2 c white chocolate chips
  • Additional sugar to roll
  • Sprinkles to decorate

Instructions

  • In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
  • Add in the egg, molasses and vanilla. Mix thoroughly.
  • Add in all of the dry ingredients: flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Switch to the paddle attachment and mix until combined. Dough will be thick and sticky.
  • Cover the bowl with plastic wrap and chill for about 30 minutes.
  • Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
  • Scoop out about a golf-ball size of dough and roll in the additional sugar to coat. Place on the parchment lined baking sheet, leaving about 2 inches between cookies. Bake for about 8-10 minutes or until the edges are set and center is no longer shiny.
  • Allow to cool completely before decorating.
  • When ready to decorate - melt the white chocolate in a microwave safe bowl, heating for about 30 seconds at a time and stirring well between each interval.
  • Dip half of the cookie in the melted white chocolate. Allow the excess to drip back into the bowl and set on a sheet of parchment. Before the white chocolate sets, place the sprinkles.
  • Repeat with the remaining cookies and allow to set up.

Notes

Storage: Cookies can be stored in an airtight container for up to 3 days.
You could use melted candy melts to decorate instead of the sprinkles.