We just absolutely adore cookies in our household. It doesn’t matter what kind they are. If they are called cookies we are going to devour them. Today I want to share with you these delicious White Chocolate Dipped Ginger Snap Cookies. Notice the word white chocolate in there? Nothing satisfies our sweet tooth like chocolate. White just happens to be our very favorite and if it’s a favorite of yours then you’ll just love this recipe.
Yields: 2 dozen cookies
Time: 30 minutes + 1 hour chill time for dough
Here is what you’ll need:
Ingredients:
3⁄4 cup butter, melted
1 cup white sugar
1 egg
1⁄4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄2 cup white sugar
12 oz. bag white chocolate chips
Directions:
1. In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into molasses mixture. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F. Roll dough into walnut size balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
4. Melt white chocolate. Dip half of each ginger snap cookie into white chocolate and lay flat on parchment paper to allow chocolate to harden.
I hope you’ll enjoy making it as much as you’ll enjoy eating them.
