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soft and chewy gingersnap cookies

Soft and Chewy Gingersnap Cookies (Dipped in White Chocolate)

Soft and chewy gingersnap cookies with the perfect blend of molasses and spices, plus a festive white chocolate dip for the holidays.
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Prep Time 45 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 2 dozen cookies
Course: Cookies, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • ¾ cup butter softened
  • 1 cup brown sugar packed
  • 1 egg room temperature
  • ¼ cup molasses
  • 2¼ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • ¼ cup granulated sugar for rolling dough balls
For the Optional White Chocolate Dip:
  • 8 ounces white chocolate or white chocolate chips
  • 1 teaspoon coconut oil

Method
 

  1. In a bowl of a stand mixer or hand mixer, cream together butter and brown sugar until light and fluffy, about 1 minute.
  2. Add egg and molasses and mix until creamy and smooth.
  3. Add flour, baking soda, ginger, cinnamon, cloves and salt. Mix until combined.
  4. Chill dough for 30 minutes.
  5. While dough is chilling, preheat oven to 375℉.
  6. After dough has chilled, scoop and roll into 1 inch balls.
  7. Roll dough balls in granulated sugar and place on a parchment lined baking sheet 2 inches apart.
  8. Bake for 9 -12 minutes. (Mine are perfect at 10 minutes)
  9. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the white chocolate dip:
  1. 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.
  2. Dip half of each cookie in the white chocolate, then place on parchment to set.
  3. Optional: add sprinkles for an extra festive look