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These delicious cookies are the ultimate holiday treat—spiced, sweet, and a little fancy! Each gingersnap is soft and chewy on the inside, with just the right amount of ginger and molasses to make them irresistibly cozy. But it’s the finishing touch that steals the show: a luxurious dip in creamy white chocolate, followed by a sprinkle of cinnamon sugar that adds a sweet, spiced sparkle.
Perfect for cookie exchanges, festive dessert trays, or just pairing with a hot cup of cocoa, these cookies are as beautiful as they are delicious. They combine classic holiday flavors with a touch of indulgence, making them an instant favorite for the season.
They really are so, so good!
Hope you get a chance to try them.
Ingredients
- 1 C sugar
- 2/3 C butter, softened
- 1 egg
- 1/2 C molasses
- 1 tsp vanilla
- 3 1/2 C flour
- 1/4 tsp cloves
- 2 1/2 tsp ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- COATING:
- 1/4 C sugar
- 1/2 tsp cinnamon
- WHITE CHOCOLATE DIPPING:
- 1 (12 oz) packages white chocolate
- 1 tsp shortening
Instructions
- Preheat your oven to 350 degrees (or 335 degrees for convection ovens).
- Add the sugar and butter to your stand mixer or large mixing bowl. Beat on medium speed for 1-2 minutes. Add the egg and beat for an additional 3 minutes, or until light and fluffy.
- Add the molasses and mix until combined, scraping down the side of the bowl with a rubber spatula when needed. Add the vanilla and mix until combined.
- Into the mixer place the flour, cloves, ginger, cinnamon, baking powder, baking soda and salt. Toss these dry ingredients around a bit with a fork to make sure they get incorporated with each other. Then turn on the mixer and allow it to mix until all the ingredients are incorporated.
- Place the coating ingredients into a small bowl and toss them together to combine.
- Scoop the dough into balls and roll them into the cinnamon sugar coating. (Keep the leftover cinnamon sugar to sprinkle on after you've dipped them in the chocolate).
- Line your baking sheets with parchment paper (or spray with cooking spray) and place 9 dough balls to a sheet.
- Bake each sheet for 9-10 minutes, or until the tops have started to crack. Don't over bake.
- Remove the pan from the oven and allow the cookies to rest on the hot baking sheet for 5 minutes or so. They will continue to cook on the sheets. Remove to a wire rack to cool completely.
- Pour the white chocolate into a large glass measuring cup (I like to use a 2 cup size). Melt in the microwave in 30 second intervals, stirring after each one. Make sure there is no water or liquid of any kind that touches the chocolate. This will make it firm up on you. Also, if it gets too hot too quickly it will harden. Slowly heating, then stirring is your best plan of action here. 🙂 When the chocolate is nearly melted, drop the shortening into it, stir and then let it sit for a minute or two. The shortening will melt and make the chocolate super smooth and easy to dip.
- Dip one side of each cookie into the white chocolate, bring it up out of the cup and allow it to hover over the chocolate for a few seconds while the excess chocolate drips off the cookie. Place it on the baking sheet (be sure it still has parchment on it) and immediately sprinkle a bit of cinnamon sugar over the chocolate. You can also just drizzle the chocolate over the top of the cookies if you don't want as much chocolate. However, please believe me when I tell you that dipping them creates the most amazing texture.
- Allow the chocolate to set up completely, then serve and enjoy!
Notes
These cookies freeze super well. Store then in an airtight container with parchment paper between each layer.
Recipe from Jamie Cooks It Up!
