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White Chocolate Dipped Gingersnap Cookies

White chocolate dipped gingersnap cookies are rolled in sugar, baked until crackled, then dipped halfway in smooth white chocolate. The combination of warm ginger and crisp edges makes these cookies a festive, easy-to-share treat.
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Prep Time 25 minutes
Cook Time 24 minutes
Chilling and setting 1 hour
Total Time 1 hour 49 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup unsulphured molasses
  • 1 egg large
  • 0.33 cup granulated sugar for rolling
For the white chocolate coating
  • 12 oz white chocolate finely chopped

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
  2. Beat the butter and 3/4 cup sugar in a large bowl until light and fluffy, about 2 minutes.
  3. Beat in the molasses and egg until combined.
  4. Add the flour mixture and mix just until no dry streaks remain.
  5. Cover and refrigerate the dough for 30 minutes.
  6. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  7. Roll the dough into 1-inch balls, coat each in the remaining 1/3 cup sugar, and arrange them about 2 inches apart on the baking sheets.
  8. Bake one sheet at a time for 10 to 12 minutes, until the cookies are crackled and the edges are set.
  9. Cool the cookies on the sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.
Dip the cookies
  1. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and keeping the bowl from touching the water.
  2. Dip half of each cooled cookie into the melted chocolate, let excess drip back into the bowl, and place the cookies on parchment until the coating sets, about 30 minutes.

Notes

For tidy chocolate edges, make sure the cookies are completely cool before dipping. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and dairy-free white chocolate.