Spread the holiday joy with these soft White Chocolate Dipped Gingersnaps!
“It’s the most wonderful time of the year!” We put up our Christmas decorations last weekend. Yep, all 5 of them. We still have never had a Christmas tree but we do have garland and we hung all our ornaments on it. Growing up, it was tradition for my family to get a new ornament each year so I’ve collected a few. Most of mine seem to have something to do with chocolate or ice cream. Go figure. Even though I’m a little bummed about not having a tree, it’s probably a good thing because Carly would not be able to resist touching it.
Anyway, to get Carly involved in decorating I let her carefully carry each nativity piece over to Nick to place on our self and she just thought it was the greatest thing ever. I hate that she’s getting older but she is getting even cuter so it’s all good.
Besides getting in the holiday spirit by decorating, I’ve been whipping up lots of yummy treats like these soft gingersnap cookies dipped in white chocolate. My mom shared this recipe with me two years ago and my husband went crazy over them. You get that gingerbread flavor but in a softer form AND it’s all wrapped up in a layer of delicious white chocolate (Ghirardelli is the way to go!). Oh and they are made with canola oil making them less unhealthy. Yeah, I’m going to be honest and not say a cookie is healthy. I hate when people do that… plus, if a cookie is actually healthy then it’s no longer a cookie. Right?
Dipping is the easiest/fastest way to apply the chocolate but you can lay it on really any way you’d like. I thought I’d change things up a bit with my squiggles and was pretty pleased, though I think you get more chocolate on there with the dipping. Just sayin.
Now, white chocolate can be tricky to melt, especially in the microwave so it is very important that you melt it at 50% power (putting on defrost will do this) and then mix every 30 seconds until melted. I just don’t want you to ruin your precious Ghirardelli chocolate.
Well the shot above took a few tries because a little elf kept sneaking up and grabbing the chocolate chips from off the edge of the table. She’s getting too tall and knows what’s good.
Spread the holiday joy by sharing these cookies with your friends and family!
White Chocolate Dipped Gingersnaps
- 2 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 cup + 2-3 tablespoons 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
- Preheat oven to 350 degrees F.
- 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.
- Place the remaining 2-3 tablespoons sugar in a bowl and set aside.
- 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 17x12 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 cooled 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.
Recipe Source: Mom