White Chocolate Dipped Gingersnaps #Cookielicious

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White Chocolate Dipped Gingersnaps #Cookielicious
Dipped Gingersnaps

White Chocolate Dipped Gingersnaps Photo by Janet Keeler

By Janet Keeler

I have been making White Chocolate Dipped Gingersnaps ever since the recipe crossed my desk when I was food editor of the Tampa Bay Times in St. Petersburg, Fla. For 13 years at the paper, I produced (along with the Keeler Elves) an annual Christmas cookie edition filled with recipes from readers. This one made the Cookie Hall of Fame.

It has become a favorite for various reason. No. 1 … look at the photo. This is the way they look every time I bake them. I have never had a cookie fail with this recipe, and I have had them with others. Even a regular cookie baker has a wipe-out now and then. Though, at this time of year, who has time for baking disasters? Not me.

I offer up this recipe as this year’s go-to, over-the-top, possible-cookie-exchange-winning confection. If you lose, demand a recount. (Funny story. I came in second once at a cookie exchange competition with this recipe. Winner? The three-ingredient Rolo-pretzel treat. It wasn’t so funny at the time. My husband said I was robbed. Good boy.)

White Chocolate Dipped Gingersnaps

White Chocolate Dipped Gingersnaps Photo by Janet Keeler

The cookie itself is loaded with ginger flavor. It doesn’t have the crisp snap like store-bought gingersnaps, but is a bit softer. The cookies are quite puffy as they come out of the oven and then flatten slightly as they cool. You could leave them like this and you will have a darn fine cookie.

But darn fine isn’t always good enough. I want fantastic, and that’s where the dipping comes in. Cool cookies completely before starting the next step. Melt white chocolate morsels with a bit of shortening and start dipping away. Shake the cookies over the bowl to let any excess white chocolate drip off. Place them on wax or parchment paper. They will set up quickly in the fridge.

After the white chocolate has dried, the cookies can be frozen. Just another reason why I like this recipe.

Oh, and one more. Dipped Gingersnaps look gorgeous on the cookie platter.

White Chocolate Dipped Gingersnaps #Cookielicious
 
Author:
Serves: 4 dozen
Ingredients
  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 2 eggs
  • ½ cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Additional sugar for rolling
For dipping:
  • 2 (12-ounce) packages white chocolate morsels or 24 ounces white chocolate almond bark
  • ¼ cup shortening
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients in separate bowl; gradually add to creamed mixture and mix well. Shape into ¾-inch balls and roll in sugar. Place 2 inches apart on ungreased or parchment-lined baking sheet and bake for 10 to 12 minutes. Remove from cookie sheet to cool.
  2. Melt chips or bark with shortening in microwavable bowl. Dip cookies halfway and place on waxed paper to harden.

This is just one of dozens of recipes the Sunday Supper tastemakers developed for this week’s special #Cookielicious cookie exchange party. Join us for a special #Cookielicious Twitter chat at 7 p.m. ET Tuesday, Dec. 1. Follow the hashtag #Cookielicious for an hour of tips and talk about cookie baking.

More recipes to consider this season:

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
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Posted on

November 28, 2015

7 Comments

  1. They certainly do look delicious on the platter and gingersnaps scream Christmas to me.

    Reply
  2. I’m going to start dipping my gingersnaps in white chocolate! YUM!

    Reply
  3. These are beautiful!! I love gingersnaps, but I love that you dipped them in white chocolate (kinda looks like you dunked them in milk). LOVE! <3

    Reply
  4. Really elegant with the chocolate edges. Festive!

    Reply
  5. Such beautiful cookies! I love the combination of the dipped chocolate with the the crinkles in the cookies.

    Reply
  6. Love the white chocolate dip – looks like freshly fallen snow.

    Reply

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