These white chocolate dipped gingersnaps are the perfect cookie to add to your cookie tray this year.
They're soft, chewy and the white chocolate adds the perfect amount of sweetness to balance the spice from the gingersnaps.
You can add sprinkles to the white chocolate or decorate them to impress your guests with festive cookies.
Start by preheating your oven to 350° F.
In a medium mixing bowl add 1/2 cup of oil (you can also substitute with butter if you like); 1 cup of white, granulated sugar; 1 egg; and 1/4 cup molasses.
In a separate mixing bowl combine 2 cups + 1 tablespoon of flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, and 1 1/2 teaspoons cinnamon (I added extra to give it more flavor).
Add the dry ingredients to your 'wet' ingredients. The batter will become difficult to mix towards the end and the dough will look like it falls apart. This is okay because you will manipulate the dough into balls.
Shape the dough into 1-inch balls and roll in additional sugar.
Space them about 1/2 inch apart on your cooking sheet. You should be able to fit 24 cookies on your sheet if you are using a standard sized pan.
Bake in the oven for 5-7 minutes, or until the cookies start to crinkle. Let cool on a cooling rack for 10-15 minutes before dipping them in the white chocolate.
Allow the cookies to cool for 10-15 minutes before dipping them in the white chocolate (optional)
Optional White Chocolate:
In a small bowl, microwave 1 cup of white chocolate chips and 1 tablespoon of oil or Crisco. The Crisco and/or oil will allow the chocolate to melt evenly and smoothly.
Once the cookies have cooled, dip halfway in the melted white chocolate and place them on either parchment paper or wax paper so the white chocolate can harden.
Store in an air-tight container or a sealed plastic bag so the cookies do not dry out.
MOLASSES GINGERSNAPS
Ingredients
1/2 cup oil
1 cup white granulated sugar
1 egg
1/4 cup molasses
2 cups + 1 tablespoon all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 cup white chocolate chips
1 tablespoon oil or Crisco
Extra sugar for rolling
Instructions
Preheat oven to 350°F.
Beat together oil, sugar, egg, and molasses.
In a separate bowl combine flour, baking soda, salt, ginger and cinnamon.
Gradually add the dry ingredients, mixing until well combined.
Roll the dough into 1 inch balls and place 1/2 inch apart.
Bake for 5-7 minutes, or until cookies start to crinkle.
Let the cookies cool for 10-15 minutes before dipping them in the white chocolate.
OPTIONAL WHITE CHOCOLATE:
Add white chocolate and oil in a microwave-safe bowl and microwave in 30 second increments until all chips are melted and the consistency is smooth.
Once the cookies have cooled and the chocolate has melted, start dipping the gingersnaps in the melted chocolate.
Place the dipped gingersnaps on wax paper or parchment paper until the white chocolate has dried.
Store in an airtight container or a Ziploc bag to maintain freshness.
Nutrition Information
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