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5 from 1 vote
White Chocolate Dipped Gingersnaps
White Chocolate Dipped Gingersnaps
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen cookies
  • 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
  1. 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.

White Chocolate Dipping Mixture
  1. 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.