Soft and chewy White Chocolate Dipped Gingersnaps are a holiday favorite full of warm spices. Add these pretty cookies to your Christmas dessert platter!
White Chocolate Dipped Gingersnaps are cookies made with molasses and warm spices like cinnamon and allspice giving these the taste and smell of the Christmas season! For more yummy Christmas goodies, try Coconut Almond Gooey Chex Mix, Homemade Caramels, and Easy Chocolate Fudge.
Gingersnap Cookies
These molasses cookies are easy and fun to make! The dough doesn’t require any refrigeration and decorating is a whole lot easier, cleaner, and faster than sugar cookies. Add these to your holiday baking list!
Ingredients for Gingersnaps:
- Flour– All-purpose flour works best for cookies to create a tender and chewy cookie.
- Baking Soda– This chemical leavening agent gives rise to the dough and results in a chewy texture.
- Cinnamon– This warm spice is often used in holiday baking often paired with nutmeg and cloves.
- Allspice– Allspice is a dried unripe Jamaica pepper berry. It has a flavor similar to that of a blend of nutmeg, cloves, and cinnamon.
- Salt– Talk is always needed in baked goods to help accentuate the other flavors. It also helps intensify the sweetness.
- Sugar– Only granulated sugar is used in this recipe since there is plenty of moisture and depth of flavor from the molasses which is what is added to sugar to create brown sugar.
- Oil– vegetable or canola oil can be used in this recipe. Oil produces a more tender and moist cookie but melted butter can be used instead.
- Molasses– This dark sweet syrup adds a lot of flavor as well as a dark brown color.
- White Chocolate– Use a high quality white chocolate for dipping! Be sure there is absolutely no water in/on the bowl your melting the chocolate in or it will cause it to seize and clump.
- Shortening– Shortening is added to white chocolate before melting. It helps create a smoother thinner and more manageable consistency for dipping.
How to make Gingersnaps:
Time needed: 40 minutes.
- Prep
Preheat oven to 350 degrees F.
Place 1/4 cup sugar in a bowl and set aside. - Mix dry ingredients
In a mixing bowl, mix flour, soda, ginger, cinnamon, allspice, and salt together. Set aside.
- Beat
In a standing mixer, beat 1 cup sugar and oil together for 2 minutes. Mix in the egg until combined. Add the molasses while mixing on low speed. Add the flour mixture a little at a time while mixing on low speed. Mix until well combined.
- Roll & Bake
Shape the dough into 1 inch balls (I like to use a cookie scoop so they are all the same exact amount of dough and then I roll it into a uniform ball). Roll the balls of dough in the 1/4 cup sugar and then place on an ungreased baking sheet 2 inches apart.
Bake for 9-11 minutes or until cookie springs back when lightly touched. Promptly remove from pan onto a cooling rack. Dip in chocolate once completely cool.
- Melt & Dip
Lay wax paper or parchment paper on your work surface. Melt white chocolate with the shortening in the microwave at 50% power in 30 second increments until smooth. Dip each cookie halfway in the chocolate and let the excess chocolate dip back into the bowl. (I only let the chocolate get on the front of the cookie so it still lays flat.) Set the cookie on the wax paper until chocolate hardens. Store in an airtight container.
FAQs
Make your own DIY allspice! Mix together 3 teaspoons + 1 teaspoon nutmeg + a pinch of cloves.
Use any brand of molasses, just do NOT use blackstrap as it has a strong bitter flavor. My favorite brand of regular molasses is Grandma’s Molasses or Brer Rabbit Molasses.
TOOLS USED TO MAKE THESE COOKIES:
- Half-Sheet Pan– I LOVE these pans. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Baking & Cooling Rack– Oven & dishwasher safe. I use this to cook all kinds of meat and anything you want crispy. Also great for cooling cookies.
LOOKING FOR MORE CHIRISTMAS COOKIES? CHECK OUT THESE:
- Chocolate Peppermint Blossoms
- Christmas Sugar Cookies
- Grinch Sugar Cookies
- Fudgy Chocolate Crinkle Cookies
- Santa’s Cookies {Christmas Monster Cookies}
White Chocolate Dipped Gingersnaps
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 1/4 cup granulated sugar, divided
- 3/4 cup canola oil
- 1 egg, room temperature
- 1/4 cup molasses
- 1 (11 ounce) package Ghirardelli white chocolate chips
- 1 tablespoon shortening
Instructions
- Preheat oven to 350 degrees F.
- Place1/4 sugar in a small bowl and set aside.
- In a mixing bowl, mix flour, soda, ginger, cinnamon, allspice, and salt together. Set aside.
- In a standing mixer, beat 1 cup sugar and oil together for 2 minutes. Mix in the egg until combined. Add the molasses while mixing on low speed. Add the flour mixture a little at a time while mixing on low speed. Mix until well combined.
- Shape the dough into 1 inch balls (I like to use a cookie scoop so they are all the same exact amount of dough and then I roll it into a uniform ball). Roll the balls of dough in the 1/4 cup sugar and then place on an ungreased baking sheet 2 inches apart. (I use a 17×12 inch baking sheet and fit 12 on it.)
- Bake for 9-11 minutes or until cookie springs back when lightly touched. Promptly remove from pan onto a cooling rack. Dip in chocolate once completely.
- Lay wax paper or parchment paper on your work surface. Melt white chocolate with the shortening in the microwave at 50% power in 30 second increments until smooth. Dip each cookie halfway in the chocolate and let the excess chocolate dip back into the bowl. (I only let the chocolate get on the front of the cookie so it still lays flat.) Set the cookie on the wax paper until chocolate hardens. Store in an airtight container.
Can I use butter or oil instead of shortening for the dipping part?
I’d use oil over butter.
Can I sub coconut oil for the canola oil?
I haven’t tried it. Coconut oil might make the texture different. If you try it, let me know how it turns out.
can i make these larger sized? if so baking time?
Of course! It depends on how much bigger. Add 2 more minutes and check for doneness.
I don’t like to use shortening because it is not natural and I have kids and myself that are sensitive to artificial stuff. Can anything be substituted for that like butter?
Mary, You could use coconut oil. It’s the most similar to shortening and you’d likely not taste it.
Can I make ahead & freeze the dough
Sure! I’d let them sit out and hour before cooking them though.
I made these for a cookie exchange and loved the way they turned out – great recipe!!! Very easy to make and they are so delicious. Thank you tor sharing – will definitely keeping this recipe around!
Heather- Happy to hear they were a hit! I love making them at this time of year and bringing them to cookie exchanges too!
Hi Melanie!
How far in advance can I make these cookies? I think my stepdad would love them for Christmas, but I live in Alaska, and my folks are in New Hampshire, so even priority shipping takes 1-2 days longer.
Would these ship well, in a tin with layers of wax paper in between?
Hey Laurel! I think they will ship just fine as long as you pack them tight so they aren’t flying around in the tin. And they should last for 5 days in an air tight container such as the tin box. Merry Christmas!! 🙂
That’s my daughter up there! Laurel lives in Alaska with her hubby Nate. She made and shipped these cookies to us to share with the rest of our family and they were so amazing that I can’t wait to make them myself!
If I don’t have allspice what could I substitute with? Thanks.
Janet- Use 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg.
Much thanks to Pinterest, my mouth is WATERING!!! ^_^ Excited to try these! Thank you very much for the recipe!
just saw these on Pinterest!! love that you dipped these. . gingersnaps are my FAVE holiday cookie!!! yumm!! happy holidays!
These look great. I love the ingredients in your recipe and I’m curious if using oil yields a different result compared to the recipes using butter. Surely gonna give these a try! Thanks for sharing! Pinned!
Thanks Oana! I was skeptical of using oil when my mom gave me the recipe but it works great in these cookies. Enjoy!
These are so pretty! Gorgeous pictures too!
Thanks so much Meriem! 🙂
I love the mix of drizzle and dipped cookies! They look amazing!
Thank you Jessica!