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White Chocolate Dipped Gingersnap Cookies

White chocolate dipped gingersnap cookies pair crackled, warmly spiced cookies with a smooth white chocolate coating. Chill the dough before rolling the cookies in sugar, bake until the edges are set, then dip once completely cool.
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Prep Time 25 minutes
Cook Time 24 minutes
Chilling and setting 1 hour 15 minutes
Total Time 2 hours 4 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.33 cups granulated sugar divided (1 cup for the dough and 1/3 cup for rolling)
  • 1 egg large
  • 0.25 cup molasses unsulphured, not blackstrap
For the coating
  • 12 oz white chocolate baking bars finely chopped

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer
  • 1 microwave

Method
 

Make the cookies
  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Whisk the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
  3. Beat the butter and 1 cup of the sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the egg and molasses until combined, scraping down the bowl as needed.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Cover and refrigerate the dough for 30 minutes.
  7. Put the remaining 1/3 cup sugar in a shallow bowl.
  8. Scoop the dough into 1-tablespoon portions, roll into balls, and coat in the sugar.
  9. Arrange about 15 balls 2 inches apart on the prepared sheet.
  10. Bake for 10 to 12 minutes, until the tops are crackled and the edges are set.
  11. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack.
  12. Cool the baking sheet completely before baking the remaining dough.
Dip the cookies
  1. Put the chopped white chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds.
  2. Stir, then continue microwaving in 15-second intervals, stirring each time, until smooth.
  3. Dip half of each completely cooled cookie into the melted chocolate.
  4. Let the excess chocolate drip back into the bowl, then place the cookies on parchment until the coating is firm, about 30 to 45 minutes.

Notes

For neat dipping, make sure the cookies are completely cool before coating. Store airtight in the refrigerator for up to 7 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and dairy-free white chocolate.