Introduction

These White Chocolate Dipped Gingersnap Cookies are a delightful blend of warm spices and sweet white chocolate, perfect for festive occasions or cozy afternoons. Crispy on the edges with a tender center, these cookies are beautifully decorated with holly sprinkles to add a holiday touch.

A close-up view of a pile of round cookies with a cracked brown surface, partially dipped on one side in smooth white icing. Each cookie is decorated with green icing shaped like holly leaves and small red icing dots resembling berries, placed near the line separating the iced and plain parts. The cookies rest on a white marbled surface covered partially by a red, green, and white plaid cloth underneath. The texture of the cookies looks crisp and slightly rough, contrasting with the shiny, smooth icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons unsalted butter, softened
1 cup granulated sugar, divided
½ cup packed brown sugar
1 large egg, room temperature
⅓ cup molasses
2 ¼ cups all-purpose flour
1 ½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ teaspoon ground ginger powder
½ teaspoon ground cloves
1 10-oz bag white chocolate melting wafers
½ cup holly berries and leaves sprinkles

Instructions

Step 1: Whip the butter with ½ cup of the granulated sugar and the brown sugar until light and fluffy. Add the egg and molasses, mixing until well combined.
Step 2: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 3: Stir the dry ingredients into the wet mixture just until combined. Cover the dough with plastic wrap and refrigerate for 2 hours.
Step 4: Ten minutes before removing dough from the fridge, preheat the oven to 375°F and line a large baking pan with parchment paper. Pour the remaining granulated sugar into a shallow bowl.
Step 5: Remove the dough from the fridge and form 1 ½ inch balls using a cookie scoop or your hands. Roll each ball in the sugar and place 6–8 cookies, spaced one inch apart, on the baking sheet.
Step 6: Bake for 10–12 minutes or until the cookies have dried out significantly between the cracks on top.
Step 7: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat until all dough is baked, cooling the pan between batches.
Step 8: Once cooled, melt the white chocolate wafers in the microwave in 30-second increments, stirring between each until smooth.
Step 9: Dip each cookie halfway into the melted chocolate, scrape off excess from the bottom, and place on parchment paper. For remaining cookies, drizzle the chocolate across half the cookie using a spoon.
Step 10: Add 2 holly leaves and 1 holly berry sprinkles, or as many as desired, between the dipped area. Allow chocolate to set completely before serving.

Tips & Variations

For a softer cookie, reduce baking time by 1-2 minutes.
Substitute white chocolate melting wafers with high-quality white chocolate chips for richer flavor.
Try adding a pinch of nutmeg or cardamom to the spice mix for a unique twist.
Use festive colored sprinkles instead of holly for different occasions.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If dipped chocolate softens, chill the cookies briefly in the refrigerator before serving. They can also be frozen for up to 3 months; thaw completely before enjoying.

How to Serve

Round ginger cookies are arranged closely on a white marbled surface covered by a red and green plaid cloth. Each cookie is half dipped in smooth white icing that covers one side, showing the textured light brown cracked cookie dough on the other side. On the white icing part, there is green icing shaped like holly leaves and three small red icing dots resembling berries near the center top of the cookie. The cookies overlap each other, showing uniform decoration and rough texture on the exposed cookie dough areas. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated. For longer storage, freeze the dough in a sealed bag for up to 3 months.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark corn syrup or honey, although the flavor will be slightly different. Molasses gives the cookies their characteristic depth and richness.