December 23, 2015

White Chocolate Dipped Gingersnap Cookies

Gingersnap cookies is my husband's all time fav!  I just hope he leaves enough for our friends and family to enjoy... and Santa too.

  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 tsp vanilla
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 2 cups AP flour
  • 1/2 cup turbinado sugar, optional
  • 12oz bag white chocolate chips
  • 1 tbsp vegetable shortening
  • garnishes: sprinkles, colored sugars, etc.

  1. Cream together butter, shortening and both sugars
  2. Add egg, vanilla and molasses.
  3. In another bowl whisk flour, spices, salt and baking soda. Then gradually add the flour mixture to the wet ingredients.  Mix until just combined.  Cover dough and chill for 2 hours.
  4. Preheat oven to 350°.  Line a baking sheet with a silpat or parchment paper.  Scoop out small balls of dough and roll them in the turbinado sugar.  This is optional but it gives the cookies a nice crunch.
  5. Place dough onto baking sheet and gently smash a little.  Space out cookies 2 inches apart.  They will spread.
  6. Bake for 12 minutes.  The cookies will be soft to the touch.  Let them sit on baking sheet for 5 minutes before transferring to a cooling rack.
  7. Once cookies have cooled, melt the chocolate and shortening in microwave on 30 second intervals until melted.
  8. Dip the cookies in the melted chocolate and place on a wax paper.  Decorate as desired.  Let the chocolate set up before stacking the cookies in an air tight container.

Eat and enjoy!

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