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Gingersnaps with White Chocolate

Gingersnaps with White Chocolate

Rich in warm, spicy flavors, these crunchy Gingersnaps with White Chocolate will become a favorite holiday cookie.
Servings: 36 cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes

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.
    Gingersnaps
  • 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.
    Gingersnaps with White Chocolate
  • 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.
    Gingersnaps with White Chocolate

Equipment

  • 1 stand mixer
  • 2 large baking sheets, lined with parchment

Notes

Store remaining cookies in an airtight container at room temperature for up to one week.

Nutrition

Calories: 156kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 77mgPotassium: 94mgFiber: 0.3gSugar: 15gVitamin A: 129IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg