Soft and chewy White Chocolate Dipped Gingersnaps are a holiday favorite full of warm spices. Add these pretty cookies to your Christmas dessert platter!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: White Chocolate Gingersnaps
Servings: 24
Calories: 233kcal
Author: Garnish and Glaze
Ingredients
2 1/4cupsall-purpose flour
2teaspoonsbaking soda
1 1/2teaspoonground ginger
1teaspooncinnamon
1/2teaspoonallspice
1/2teaspoonsalt
1 1/4cupgranulated sugar, divided
3/4cupcanola oil
1egg, room temperature
1/4cupmolasses
1(11 ounce) package Ghirardelli white chocolate chips
1tablespoonshortening
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 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 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.