I’ve been wanting to share my white chocolate-dipped gingersnaps for a long time. If you love a chewy, moist cookie with a little chocolate this will be your next favorite cookie!
I love to stock molasses for making Brown Sugar and making cookies like these. These are the perfect cookie to take to neighbors over the holidays because it looks like they took you hours to make!
Did you ever do a cookie exchange with neighbors and friends? A cookie exchange is when you invite say 12 people and they bring 12 dozen cookies to a party to exchange with everyone else who brings their 12 dozen cookies.
When the guests go home everyone has 12 dozen different cookies to share with friends and neighbors. It seems those cookie exchange parties may be a thing of the past.
It’s too bad because those get-togethers were so fun, not only to exchange your favorite cookies for others, but to have breakfast, brunch, or lunch together during the party.
Kitchen Items You May Need
- Stand Mixer or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Sheets
- Parchment Paper
- Waxed Paper
- Cookie Scoop
- Cookie Spatula
White Chocolate-Dipped Gingersnaps
As usual, I gather my ingredients before I get started.
Preheat your oven to 350 degrees. Cream the vegetable oil and sugar together until the mixture is creamy and smooth.
Add the eggs and molasses and mix thoroughly.
In another bowl, combine the flour and spices, then stir until mixed.
Combine the wet and dry mixtures together and mix until smooth.
Use a one-inch cookie scoop to make the cookie balls by rolling them in your hand. Then roll the cookie balls in sugar.
Place them on the cookie sheet 2-inches apart. Bake at 350 degrees for 10-12 minutes, or until the cookies are done. Do NOT OVERBAKE. You spread them out since they flatten out during the cooking process.
Cool completely on a cooling rack before dipping them in the melted white chocolate.
White Chocolate Dipping Mixture
Melt the white chocolate chips with the shortening in a saucepan or in the microwave. Watch it constantly and stir often.
Dip the cookies halfway in the melted white chocolate. Use waxed paper to keep the cookies from sticking while they harden. Place them in the refrigerator to harden up faster.
White Chocolate-Dipped Gingersnaps Recipe
- 2 cups white granulated sugar
- 2 eggs
- 4 cups white flour (I use bread flour)
- 1 teaspoon salt
- 1 teaspoon ginger (more if you like a stronger flavor)
- 1-1/2 cups vegetable oil
- 1/2 cup molasses
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- Sugar to roll the cookie dough balls in
- 2-12 -ounce packages of white baking chips
- 1/4 cup shortening
Preheat oven to 350 degrees. Cream the vegetable oil and sugar until creamy and smooth. Add the eggs and molasses and mix thoroughly. In another bowl, combine the flour, and spices, stir until mixed. Combine the wet and dry mixtures together and mix until smooth. Use a one-inch cookie scoop to make the cookie balls. Roll the cookie balls in sugar. Place them on the cookie sheet 2-inches apart. Bake at 350 degrees for 10-12 minutes or until the cookies are done. Do NOT OVERBAKE.
Melt the white chocolate chips with the shortening in a saucepan or in the microwave. Watch it constantly and stir often. Dip the cookies halfway in the melted white chocolate. Use waxed paper to keep the cookies from sticking while they harden. Place them in the refrigerator to harden up faster.
How do I store these baked cookies?
I store them in a Tupperware-type container or in freezer bags and store them on the kitchen countertop for 2-3 weeks.
Can I freeze them?
Yes, you can freeze them. I wrap mine in plastic wrap, separating the cookies with wax paper to keep the white chocolate from sticking to each other. You can also freeze the dough and the cookies for up to 3 months.
My cookies turned out too hard, what did I do wrong?
You may have baked them too many minutes. Please DO NOT OVERBAKE these.
I like my cookies hard rather than soft and chewy, what can I do?
Bake them longer, but don’t burn them. You will have a crispier cookie.
Are gingersnaps the same as gingerbread?
Gingerbread has been around for centuries and gingersnaps are just a variation of the classic gingerbread cookies. In case you missed this recipe, Gingerbread Cookies: You Will Love These
Why are they called Gingersnaps?
I quote the American Cookie Museum, “Gingersnaps were named from the German or Middle Dutch word snappen, meaning “to seize quickly.” In the United States, gingersnaps were associated with Muster Day or Militia Day, a military training and social event the entire town attended.”
Can I use regular chocolate chips with this recipe?
Sure, you can use regular chocolate chips, whether dark, semi-sweet, or other flavors of your choice. Just keep in mind that they not only will have a different flavor but will look different with the darker chocolate color.
Is it ok to add nuts or other items to change the flavor and texture?
The recipe doesn’t call for too many adjustments, otherwise, you have a different cookie. If you and your family like nuts in your cookies, give it a try. I don’t think it will affect the texture too much, but it could change the flavorsome, depending on the type of nut chosen. I’m all for trying new and different things, it adds to the cooking adventure.
I sure hope you try making my white chocolate-dipped gingersnaps! This is one more recipe to help teach our kids and grandkids how to cook from scratch. It’s all about feeling comfortable using measuring cups and spoons. Let me know if you make these and how they turned out. Also, I’d love to hear if you made some changes in the ingredients and if you’re happy with the results. Life is so good when you have kids around to make fun treats from scratch. May God Bless this world, Linda