Dipped Gingersnap Cookies Recipe

Ho ho ho! The holiday season is upon us and I, for one, am very happy about it. I love this time of year. The lights, the holiday movies, and of course, the festive desserts.

I’ve always associated this time of year with baking. I remember my parents filling up the kitchen and dining room table with assorted desserts, prepping to gift neighbors, friends, and coworkers with heaping plates full of goodies. Our place smelled delicious and it took all my will power not to grab a cookie every time I walked through the house.

Last year, I shared a recipe for Chocolate Peppermint Bark, and wanted to continue the tradition of new holiday dessert recipes. This time, I tried out a holiday staple, with a few fun, festive additions. Continue reading for my Dipped Gingersnap Cookies recipe!

Dipped Gingersnap Cookies

• 3/4 cup unsalted butter, room temperature

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1 egg

• 1/4 cup molasses

• 2 cups flour

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 1/4 tsp ground cloves

• Extra sugar for rolling

• 1 cup white chocolate chips

• Green and red sprinkles

1. In a bowl, cream together butter and sugars until mixture is light.

2. Add in egg and molasses, then mix together.

3. In another bowl, whisk together flour, salt, baking soda, and spices. Slowly add to other mixture.

4. Cover the dough and chill for an hour.

5. Preheat oven to 325 degrees and line baking sheet with parchment paper.

6. Roll small balls of dough in a plate of sugar.

7. Place dough on baking sheet and bake for 13-15 minutes, then let cookies cool.

8. Melt white chocolate chips until smooth. Dip half of cookie in the chocolate, then sprinkle with green and red sprinkles.

9. Let the chocolate set, then enjoy!