Dipped Gingersnaps

My friend hosts an annual cookie swap around the holidays and, let me tell you, the invitees do not mess around. Did I mention there are prizes? Although, honestly, bringing home a giant box of different cookies I did not have to bake myself is prize enough for me!

I start scoping out possible holiday cookie recipes months in advance (or, depending on the year, up to days in advance). Classic gingerbread cookies have always been a favorite of mine, but dipped gingersnaps will be the cookies to beat this year. Each flavorful cookie has the warm and spicy flavors of ginger, molasses and cinnamon. Dipping them in melted white chocolate looks beautiful and adds sweetness to counter the spice. They’re pretty to look at—but better to eat!

Ingredients for Dipped Gingersnaps

• Sugar: Granulated sugar sweetens the cookie dough. You’ll also roll the dough balls in sugar before baking.
• Canola oil: This neutral cooking oil contributes to the soft and chewy texture of the cookies.
• Eggs: Eggs add moisture and act as a binder. For ease of incorporating, use room-temperature eggs.
• Molasses: Molasses adds a rich, sweet, smoky flavor to the white chocolate-dipped gingersnaps. Use light or dark molasses for this recipe.
• All-purpose flour: Regular AP flour is essential for perfect cookies. For gluten-free dipped gingersnaps, use a gluten-free flour baking blend.
• Baking soda: Baking soda is a leavener that helps the cookies rise. Did you know that baking soda isn’t good forever? Here’s how to test baking soda to see if it’s expired.
• Ground ginger: Ground ginger adds a warm, sweet, spicy and lightly peppery flavor to the cookies. If you love the flavor ginger adds to recipes, whether they’re crunchy or chewy, check out more of our ginger recipes.
• Ground cinnamon: The warm and slightly floral flavor of cinnamon complements the ginger and molasses in these cookies.
• Salt: Salt enhances the overall flavor of the cookies.
• White chocolate dip: White chocolate chips are melted with shortening to make a smooth dipping sauce or drizzle for the cookies. You can use chopped white baking chocolate or melting wafers instead of baking chips.

Directions

Step 1: Make the cookie dough

Preheat the oven to 350°F. In a large bowl, stir together the sugar and oil. Beat in the eggs. Stir in the molasses.

Combine the flour, baking soda, ginger, cinnamon and salt. Gradually add the dry mixture to the creamed mixture and mix well.

Step 2: Bake the cookies

Shape into 1-inch balls and roll in the sugar. Place the balls 2 inches apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10 to 12 minutes. Transfer the baked cookies to wire racks and allow them to cool completely.

Step 3: Dip the cookies

In a microwave, melt the white baking chips and shortening. Stir until smooth. Dip the cookies halfway into the melted chips or drizzle with the mixture and allow excess to drip off. Place on waxed paper and let stand until set.

Dipped Gingersnap Variations

• Give it a sprinkle: Add some sparkle by sprinkling the just-dipped cookies with white or colored sanding sugar.
• Be generous with the ginger: For even more ginger flavor, add finely chopped crystallized ginger to the dough or as a topping for the just-dipped cookies.
• Add a little flair: For party-ready white chocolate gingersnaps, melt colored candy wafers or use royal icing to decorate the cookies with snowflakes, holly and berries, or other holiday-inspired designs.
• Change the chocolate: You can also use melted milk or dark chocolate instead of the white baking chips.

How to Store Dipped Gingersnaps

Store white chocolate gingersnaps in airtight containers at room temperature for up to seven days.

Can you freeze dipped gingersnaps?

You can freeze these cookies, but it’s best to do so before dipping them in the white chocolate. Transfer the cooled cookies to a freezer-safe container and freeze for up to three months. Thaw at room temperature, then dip them in melted white chocolate as directed.

Can you make dipped gingersnaps ahead of time?

You can make gingersnap dough in advance and bake the cookies when you need them. Store the dough in the refrigerator for up to three days. To freeze the dough for longer storage, prepare it, roll it into balls and freeze the balls in a single layer on a tray lined with parchment. Once frozen, transfer them to containers and freeze for up to three months. To bake frozen gingersnaps, roll in sugar and bake as directed, increasing the bake time by a few minutes if needed.

Dipped Gingersnap Tips

Should my dipped gingersnap cookies be crunchy or chewy?

As the name implies, gingersnap cookies should have a “snap” when you bite them. It all comes down to how you make the cookies, but gingersnaps bake a bit longer to make them crispy, while gingerbread cookies can still have some chewiness.