Description of this Recipe
These Chocolate Dipped Gingersnaps are a delightful twist on a classic Christmas cookie. The warm, spicy notes of ginger, cinnamon, and cloves blend harmoniously with the sweetness of molasses and the richness of butter and sugar. Dipping these already delicious cookies in creamy white chocolate and adorning them with festive sprinkles elevates them to a whole new level of indulgence. They are perfect for sharing with loved ones during the holiday season, gifting to friends and neighbors, or simply enjoying as a sweet treat by the fireplace.
Why You Will Love This Recipe
This recipe offers a symphony of flavors and textures that will tantalize your taste buds. The gingersnaps themselves boast a delightful crispness around the edges, giving way to a soft and chewy center. The warm spices create a comforting aroma that fills your kitchen with the essence of the holidays. Dipping them in white chocolate adds a touch of elegance and creamy sweetness that perfectly complements the spicy gingersnap base. And the sprinkles? They’re the perfect finishing touch, adding a burst of color and a touch of childlike joy.
Beyond the incredible taste, this recipe is also relatively simple to make. The dough comes together quickly in a stand mixer, and the baking process is straightforward. The chilling time allows the flavors to meld together and the dough to become easier to handle. Dipping the cookies in white chocolate is a fun and creative activity that you can even involve your kids in!
Moreover, these Chocolate Dipped Gingersnaps are incredibly versatile. You can customize them to your liking by using different types of chocolate, experimenting with various sprinkles, or even adding a touch of extract to the white chocolate for an extra layer of flavor.
Finally, these cookies are visually stunning. The contrast between the dark gingersnap and the bright white chocolate, adorned with colorful sprinkles, makes them a treat for the eyes as well as the palate. They look beautiful arranged on a platter, packaged in a gift box, or simply piled high on a plate for a festive display.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- Additional granulated sugar, for rolling
- Sprinkles, for decorating
Preparation:
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Cream together on medium speed until light and fluffy, about 3-5 minutes. This step is crucial for creating a tender and airy cookie. Be sure to scrape down the sides of the bowl occasionally to ensure that all ingredients are evenly incorporated.
Step 2: Add the egg, molasses, and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until thoroughly combined, about 1-2 minutes. The molasses adds a distinctive flavor and chewy texture to the gingersnaps, while the vanilla extract enhances the overall sweetness and aroma.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This step ensures that the dry ingredients are evenly distributed throughout the dough, preventing pockets of baking soda or spice that could affect the taste and texture of the cookies.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. The dough will be thick and sticky.
Step 5: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough allows the flavors to meld together and the gluten to relax, resulting in a more tender and flavorful cookie. It also makes the dough easier to handle and prevents the cookies from spreading too much during baking.
Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
Step 7: Scoop out about 1 ½ – 2 tablespoons of dough (about the size of a golf ball) and roll it into a smooth ball. Roll the ball in granulated sugar to coat. The sugar coating adds a touch of sweetness and creates a beautiful, slightly crunchy exterior.
Step 8: Place the sugared dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread evenly during baking without sticking together.
Step 9: Bake for 8-10 minutes, or until the edges are set and the centers are no longer shiny. The baking time may vary depending on your oven, so keep a close eye on the cookies and adjust the time accordingly.
Step 10: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking or crumbling.
Step 11: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between each interval, until smooth and creamy. Be careful not to overheat the chocolate, as it can burn easily. You can also melt the chocolate in a double boiler over simmering water.
Step 12: Once the cookies are completely cool, dip half of each cookie in the melted white chocolate, allowing the excess chocolate to drip back into the bowl.
Step 13: Immediately place the dipped cookies on a sheet of parchment paper and sprinkle with your favorite sprinkles before the chocolate sets.
Step 14: Repeat with the remaining cookies and let the chocolate set completely before serving or storing.
COOKING Rating: 5/5
Serving Suggestions:
- Serve these cookies with a glass of cold milk, hot cocoa, or a cup of coffee.
- Package them in a festive gift box and give them as gifts to friends, family, and neighbors.
- Serve them at a holiday party or gathering.
- Crumble them over ice cream or yogurt for a delicious dessert topping.
- Enjoy them as a sweet treat any time of day.
Tips:
- Use high-quality spices for the best flavor.
- Don’t overmix the dough, as this can result in tough cookies.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to prevent the cookies from sticking to the baking sheets.
- Melt the white chocolate in short intervals, stirring well between each interval, to prevent it from burning.
- Sprinkle the cookies with sprinkles immediately after dipping them in chocolate, before the chocolate sets.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 50 minutes (including chilling time)
Nutritional Information (per cookie):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 150
- Protein: 1 gram
- Sodium: 50mg
Conclusion
These Chocolate Dipped Gingersnaps are more than just cookies; they’re a symbol of the holiday season, a reminder of warm memories, and a delicious way to share joy with loved ones. The combination of spicy gingersnaps and creamy white chocolate is a match made in heaven, and the colorful sprinkles add a touch of festive cheer. This recipe is sure to become a holiday tradition in your family for years to come. So gather your ingredients, preheat your oven, and get ready to create some holiday magic!
Frequently Asked Questions:
Q1: Can I use a different type of chocolate for dipping?
A: Absolutely! While white chocolate provides a classic contrast to the gingersnap, you can easily substitute milk chocolate, dark chocolate, or even a flavored chocolate like peppermint or caramel. Just be sure to melt the chocolate properly to ensure a smooth and even coating.
Q2: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance. Store it tightly wrapped in the refrigerator. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and rolling.
Q3: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies for up to 2 months. Let them cool completely before freezing. To prevent them from sticking together, place them in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight container. Thaw at room temperature before serving.
Q4: I don’t have molasses. Can I substitute something else?
A: Molasses is a key ingredient in gingersnaps, providing a distinctive flavor and chewy texture. However, if you don’t have any on hand, you can try substituting dark corn syrup or brown sugar syrup. Keep in mind that the flavor and texture of the cookies may be slightly different.
Q5: My cookies are spreading too much during baking. What am I doing wrong?
A: There are several reasons why your cookies might be spreading too much. First, make sure you’re using the correct amount of butter and sugar. Too much fat or sugar can cause the cookies to spread. Second, make sure your oven is at the correct temperature. A too-hot oven can cause the cookies to melt too quickly. Finally, try chilling the dough for a longer period of time. This will help the dough firm up and prevent the cookies from spreading.
