White Chocolate Dipped Ginger Cookies

This is definitely one of my most requested Christmas recipes. We give them out to friends and family for Christmas and they are a huge hit. In fact, if we happen to give out something else, I always have a few people complain call and tell me how much they missed them.
white chocolate-ginger cookies-recipe

White Chocolate Dipped Gingersnaps

1 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
4 1/4 cups flour
4 tsp baking soda
1 tsp salt
2 Tbsp ginger
2 tsp cinnamon
Sugar
3 cups white chips (I use Guittard brand)
3 Tbsp oil or shortening

 

Beat oil, sugar, eggs, and molasses. Stir in dry ingredients. Roll dough into small balls and roll in sugar. Bake on lightly greased cookie sheets at 350 for about 7 minutes. Cool completely. Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies half way into the white chocolate and lay on waxed paper till set.

Notes:
-The 2 tablespoons of ginger is not a mistake. It’s what makes them really good. The spiciness is a perfect balance for the white chocolate, trust me!
-When you get to the last of the cookies, it will be hard to dip them. You can just spread the chocolate over the top of them, kind of like frosting.


For other great Christmas recipes, check out the Ultimate Recipe Swap at Life as Mom.

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Comments

  1. I have a quick question. Do you know if these would freeze well?

    • I don’t know how they would do after being dipped in chocolate, but if you freeze them before that step, they would be just fine. I freeze cookies all the time! Just make sure they are in an air tight container and they work perfectly!

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