Gingersnaps with White Chocolate
As their name suggests, these Gingersnaps with White Chocolate are warm, spicy and crunchy. Simply ‘snap’ them in half and dunk in a glass of milk or a mug of hot chocolate for a truly special holiday treat. Making these tasty cookies has become a holiday tradition in many homes!
Gingersnaps are a crunchy cookie filled with spices, like nutmeg, cinnamon, cloves, and of course, ground ginger. They are warm and inviting, an unmistakably delicious holiday treat. Dipping them in melted white chocolate makes them even more decadent and desirable. Add some embellishments and you’ll have the most festive holiday dessert.
What is the difference between gingersnaps and gingerbread cookies?
While both cookies have the flavors of molasses and ginger, there are some differences between the two cookies. Gingersnaps, as the name suggests, are crispier and ‘snap’ when broken. This is the result of a longer baking time. They are also usually round in shape and relatively small in size. Gingerbread cookies bake for a shorter amount of time and are usually cut into shapes, including stars, snowflakes and gingerbread men.
How to melt white chocolate?
Dipping these crunchy cookies in melted white chocolate makes them so inviting. I dipped some in white chocolate and left some without for the real gingersnap lovers. After dipping, I sprinkled them with embellishments like blue and white snowflake sprinkles and red colored sugar. Simple, but so pretty!
To melt the chocolate for these cookies, I put white chocolate chips in a glass measuring cup and heated it in the microwave for 30 seconds. Continue heating the chocolate in 15 second increments, stirring in between. It usually takes about a minute in total to melt one cup of white chocolate chips.
Gingersnaps Recipe
What’s needed?
- brown sugar
- unsalted butter
- molasses
- egg
- all-purpose flour
- baking soda
- salt
- ground ginger, cinnamon, nutmeg and cloves
- granulated sugar for rolling
- white chocolate chips for dipping
- embellishments, including holiday sprinkles and colored sugars
How to make Gingersnaps with White Chocolate?
- Using a stand mixer, beat the brown sugar, butter, molasses and egg until well blended. Mix in the flour, baking soda, salt and spices. Form the dough into a ball and wrap in plastic; refrigerate for one hour.
- Preheat the oven to 350 degrees. Add 1/3 cup sugar to a small bowl and set aside. Using a 1-inch scoop, shape balls of dough and roll each in sugar. Place cookies 2 inches apart on baking sheets that have been lined with parchment paper.
- Bake cookies for 10-12 minutes or until set. Cookies will rise and then flatten out during baking time. Remove from the oven and cool on trays for 5 minutes before removing to a wire rack to cool completely.
- To melt the chocolate, put white chocolate chips in a glass measuring cup and microwave for 30 seconds. Stir and continue heating the chocolate in 15 second increments, stirring in between. It usually takes about a minute in total to melt one cup of white chocolate chips.
- Dip each cookie in melted chocolate, allowing excess to drip off. Place cookies on a baking sheet lined with parchment paper. While chocolate is wet, add embellishments of your choice. Allow cookies to dry completely. Place the whole cookie sheet in the refrigerator to harden chocolate more quickly. Recipe makes 3 dozen cookies.
- Note: Store remaining cookies in an airtight container at room temperature for up to one week.
Rich in warm, spicy flavors, these crunchy Gingersnaps with White Chocolate will become a favorite holiday cookie. ‘Snap’ and dip them in a glass of milk or a hot cup of tea, they are truly one of the best holiday cookies you’ll make this season!
For more classic cookies, give these yummy recipes a try:
- Grandma’s Snickerdoodles
- White Chocolate Macadamia Nut Cookies
- Cream Cheese Cookies
- Mexican Wedding Cookies
Gingersnaps with White Chocolate
Ingredients
- 3/4 cup brown sugar
- 3/4 cup unsalted butter
- 1/3 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/3 cup granulated sugar, for rolling
- 2 cups white chocolate chips, for dipping
- embellishments, sprinkles and colored sugars for decorating
Instructions
- Using a stand mixer, beat the brown sugar, butter, molasses and egg until well blended. Mix in the flour, baking soda, salt and spices. Form the dough into a ball and wrap in plastic; refrigerate for one hour.
- Preheat the oven to 350 degrees. Add 1/3 cup sugar to a small bowl and set aside. Using a 1-inch scoop, shape balls of dough and roll each in sugar. Place cookies 2 inches apart on baking sheets that have been lined with parchment paper.
- Bake cookies for 10-12 minutes or until set. Cookies will rise and then flatten out during baking time. Remove from the oven and cool on trays for 5 minutes before removing to a wire rack to cool completely.
- To melt the chocolate, put white chocolate chips in a glass measuring cup and microwave for 30 seconds. Stir and continue heating the chocolate in 15 second increments, stirring in between. It usually takes about a minute in total to melt one cup of white chocolate chips.
- Dip each cookie in melted chocolate, allowing excess to drip off. Place cookies on a baking sheet lined with parchment paper. While chocolate is wet, add embellishments of your choice. Allow cookies to dry completely. Place the whole cookie sheet in the refrigerator to harden chocolate more quickly. Recipe makes 3 dozen cookies.
Equipment
- 1 stand mixer
- 2 large baking sheets, lined with parchment