White Chocolate Dipped Gingersnaps

These white chocolate dipped gingersnaps are a little softer than most gingersnaps and are quite delicious ether left plain or dressed up in white chocolate and sprinkles for the holidays.  

There's something about ginger and the holidays for me lately. Of course I've been doing a lot of baking, and anything ginger has been at the top of the list. Fortunately, everyone's been pretty happy with this development. 

These gingersnaps are definitely a cookie I will make again and again. They're super soft and they lend themselves to lots of variations. Dip them in icing, add a few sprinkles, fill them with buttercream for sandwich cookies, or leave them plain for an old fashioned treat like your grandmother might have given you from her cookie jar. 

Ingredients in these Ginger Snaps:

From the Pantry: Shortening, granulated sugar, molasses, all-purpose flour, baking soda, and salt. 

Spices: Ground ginger, ground cloves, and ground cinnamon. 

Egg. 

White Chocolate Melting Wafers: For dipping the cookies. I really like the Ghirardelli wafers (actually vanilla flavored). They are easy to work with and don't seem to get lumpy when melted. Their chocolate ones are great too. 

Sprinkles or Sanding Sugar: I used a cute mix from Sprinkle Pop (affiliate link). 

To Make These Cookies:

These cookies are easy to make. You don't have to chill the dough and you only need two bowls to make the cookies themselves, one for the flour mixture and one for the wet ingredients. 

Of course, you'll also need a bowl for dipping the cookies in the white chocolate coating. I actually have a chocolate melting pot that I've had forever that keeps the chocolate at the right temperature without burning it. You can also use a microwave to melt the chocolate. If it starts to solidify, you can just microwave it again for a few seconds and then stir. 

First, beat the shortening, sugar, and molasses together and then beat in the egg. 

In another bowl, whisk together the flour, baking soda, ginger, cloves, cinnamon, and salt. Add this mixture to the shortening and sugar mixture and beat until just combined. Scoop the dough into balls and roll them in granulated sugar. 

Bake the cookies for about 9 minutes and then let the cookies cool before dipping them in the melted white chocolate and decorate them with your favorite sprinkles. 

These cookies will keep in an airtight container for about three or four days. You can also freeze the baked cookies and dip them later after thawing. 

Christmas Cookies Week: 

If you are looking for more Christmas cookie recipes, you're in luck! This week we are sharing over 40 new Christmas cookie recipes. Stop by each day and check the links to see if there's a new recipe you'd like to try. 

• Soft & Chewy Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nut Brittle Cookies by A Day in the Life on the Farm
• Gingerbread Biscotti by Jolene's Recipe Journal
• Cappuccino Swirl Cookies by Hezzi-D's Recipe Box
• Nutter Butter Snowman Cookies by Blogghetti
• Pumpkin Pie Thumbprint Cookies by A Kitchen Hoor's Adventures
• White Mocha Cookies by Magical Ingredients
• Peppermint Shortbread by Art of Natural Living
• White Chocolate Dipped Gingersnaps by Karen's Kitchen Stories
• Tahini Dark Chocolate Chip Cookies by The Spiffy Cookie

White Chocolate Dipped Gingersnaps

Yield: 36 cookies

Author: Karen Kerr

Prep time: 20 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 30 M

These white chocolate dipped gingersnaps are a little softer than most gingersnaps and are quite delicious ether left plain or dressed up in white chocolate and sprinkles for the holidays.  

Ingredients

• 3/4 cup vegetable shortening
• 1 cup granulated sugar, plus more for dipping the dough
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 8 ounces white melting chocolate, melted according to the package directions
• Holiday sprinkles for decorating

Instructions

1. Heat your oven to 350 degrees F and line baking sheets with parchment paper.
2. In the bowl of a stand mixer, using the paddle attachment, beat the shortening, sugar, and molasses on medium speed until well mixed, about 2 minutes. Beat in the egg.
3. In a medium bowl, whisk together the flour, baking soda, spices, and salt. Add the flour mixture to the shortening mixture one half cup at a time with the mixer on low speed. Beat until combined. Use a 1 tablespoon cookie scoop to scoop the dough and form into balls. Roll the balls in granulated sugar and place them 2 inches apart on the baking sheets. Bake the cookies, one sheet at a time for 8 to 10 minutes. Cool completely on the pan.
4. Dip each cookie in the melted chocolate and garnish with the sprinkles. Let sit on the parchment lined sheet until the chocolate has set.

Nutrition Facts

Calories

111

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

15 g

Fiber (grams)

0 g

Net carbs

15 g

Sugar (grams)

10 g

Protein (grams)

1 g

Cholesterol (grams)

5 mg

https://www.karenskitchenstories.com/2025/11/white-chocolate-dipped-gingersnaps.html

Karen's Kitchen Stories

cookies, Christmas

dessert

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Recipe adapted from Holiday Cookies 2025 from Bake from Scratch.