White Chocolate Dipped Gingersnap (Printable Version)
Spiced cookies dipped in creamy white chocolate, topped with festive sprinkles. #holidays #gingersnaps #whitechocolate #cookies #baking
# Ingredients:
→ Cookie Dough
01 -
10 tablespoons unsalted butter, softened
02 -
1 cup granulated sugar, divided
03 -
1/2 cup packed brown sugar
04 -
1 large egg, at room temperature
05 -
1/3 cup molasses
06 -
2 1/4 cups all-purpose flour
07 -
1 1/2 teaspoons baking soda
08 -
1 1/2 teaspoons ground cinnamon
09 -
1/4 teaspoon salt
10 -
1 1/2 teaspoons ground ginger
11 -
1/2 teaspoon ground cloves
→ Chocolate Coating & Decoration
12 -
10 ounces white chocolate melting wafers
13 -
1/2 cup holly berries and leaves sprinkles
# Steps:
01 -
In a large mixing bowl, cream softened butter with 3/4 cup granulated sugar and brown sugar until light and fluffy. Blend in the egg and molasses until fully incorporated. Gradually add the all-purpose flour, baking soda, cinnamon, salt, ground ginger, and ground cloves, mixing just until combined. Cover and refrigerate dough for at least 1 hour.
02 -
Preheat the oven to 350°F (175°C). Scoop dough and form into 1-inch balls. Roll each ball in the remaining 1/4 cup granulated sugar. Arrange on a parchment-lined baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and centers are puffed. Cool cookies completely on a wire rack.
03 -
Melt white chocolate wafers in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Dip each cooled cookie halfway into the melted white chocolate, allowing excess to drip off. Place on parchment paper and immediately top with holly berry sprinkles. Let set at room temperature until chocolate is firm.
# Notes:
01 -
Increase ground ginger for a more pronounced spiced flavor.