White Chocolate Dipped Ginger Snap Cookies
Cookies aren’t so good on the New Year’s Resolutions, but they are delicious!! I remember growing up baking with my Nana in the kitchen and cookies were something that we loved to bake. These Gingersnap Cookies dipped in white chocolate are delicious and provide a new spin on an old classic!! I’m thinking for Valentine’s Day we could use sprinkles to decorate the chocolate with just for a festive flare!! The possibilities are endless with these delicious recipe!!
Because I am such a visual learner myself we even took photos of each step so that way you knew what ours looked like before they were finished.
Yields: 2 dozen cookies
Time: 30 minutes + 1 hour chill time for dough
Ingredients:
3⁄4 cup butter, melted
1 cup white sugar
1 egg
1⁄4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄2 cup white sugar
12 oz. bag white chocolate chips
Directions:
1. In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine
the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into molasses mixture. Cover, and chill dough for 1
hour.
2. Preheat oven to 375 degrees F. Roll dough into walnut size balls, and roll them in the remaining white sugar. Place
cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
4. Melt white chocolate. Dip half of each ginger snap cookie into white chocolate and lay flat on parchment paper to
allow chocolate to harden.
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Ginger says
A classic and boy do they look good! Thanks for linking to Show Me Saturday.
Cathy says
These would be delicious with a cup of coffee – thank you for sharing at Share It One More Time. Cathy