Welcome to week 2 of The Pickled Farmhouse Christmas Cookie Countdown!
There is just something about that first batch of soft and chewy gingersnap cookies in the oven that quietly announces the start of the holiday season. The chill outside, the twinkle of Christmas lights, the sound of baking sheets sliding onto the oven racks, it’s like the calm before the joyful chaos. These soft and chewy gingersnap cookies capture that feeling in every bite. They are sweet, spiced so gently, and the molasses gives them that unmistakable old-fashioned flavor.
And if you want to make them even more festive? Dip half in white chocolate. It adds a pretty holiday touch and adds the perfect amount of sweetness to balance out the spice. These are definitely the kind of cookies that belong on a cookie platter tucked beside fudge, snowballs, oatmeal cranberry cookies and all the family favorites.
Why You’ll Love These Soft and Chewy Gingersnap Cookies
- Soft, chewy centers with crackly sugar tops
- Perfect balance of molasses and spice
- Can be made ahead of time for gifting or freezing
- White chocolate dip makes them extra special for the holiday season
Ingredients to Make Soft and Chewy Gingersnap Cookies
- 3/4 cup butter
- 1 cup brown sugar
- 1 egg (room temperature)
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- granulated sugar for rolling dough balls
For the Optional White Chocolate Dip:
- 8 ounces white chocolate or white chocolate chips
- 1 teaspoon of coconut oil
Instructions
In a bowl of a stand mixer or hand mixer, cream together butter and brown sugar until light and fluffy, about 1 minute.
Add egg and molasses and mix until creamy and smooth.
Add flour, baking soda, ginger, cinnamon, cloves and salt. Mix until combined.
Chill dough for 30 minutes.
While dough is chilling, preheat oven to 375℉.
After dough has chilled, scoop and roll into 1 inch balls.
Roll dough balls in granulated sugar and place on a parchment lined baking sheet 2 inches apart.
Bake for 9 -12 minutes. (Mine are perfect at 10 minutes)
Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the white chocolate dip:
Once the cookies are completely cool, melt white chocolate and coconut oil together in 20 second bursts in the microwave, stirring in between until melted and smooth.
Dip half of each cookie in the white chocolate, then place on parchment to set.
Optional: add sprinkles for an extra festive look.
Make Ahead & Store Soft and Chewy Gingersnap Cookies
- To store: Keep cookies in an airtight container at room temperature for to 5 days.
- To freeze: Undipped cookies can be frozen for up to 3 months. Let thaw and dip in white chocolate after thawing.
- To gift: Stack a few in a cellophane bag tied with twine. It’s simple, homemade, and perfect for neighbors or teachers.
Soft and Chewy Gingersnap Cookies (Dipped in White Chocolate)
Ingredients
Method
- In a bowl of a stand mixer or hand mixer, cream together butter and brown sugar until light and fluffy, about 1 minute.
- Add egg and molasses and mix until creamy and smooth.
- Add flour, baking soda, ginger, cinnamon, cloves and salt. Mix until combined.
- Chill dough for 30 minutes.
- While dough is chilling, preheat oven to 375℉.
- After dough has chilled, scoop and roll into 1 inch balls.
- Roll dough balls in granulated sugar and place on a parchment lined baking sheet 2 inches apart.
- Bake for 9 -12 minutes. (Mine are perfect at 10 minutes)
- Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, melt white chocolate and coconut oil together in 20 second bursts in the microwave, stirring in between until smooth.
- Dip half of each cookie in the white chocolate, then place on parchment to set.
- Optional: add sprinkles for an extra festive look
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
