1/4 cup molasses (usually found by maple syrup in the grocery store)
1/4 cup granulated white sugar (keep on a plate for later)
1 and 1/2 cups white chocolate chips, melted (optional)
sprinkles (optional)
Directions
1
Preheat the oven to 350 degrees.
2
Mix flour, baking soda, cinnamon, ground clove, ground ginger, and set aside. Cream together egg, sugar, butter, and molasses with a stand mixer or hand beater.
3
Slowly add dry ingredients and mix by hand until combined. Place 1/4 cup sugar on a plate.
4
Roll dough into tablespoon sized balls and roll through sugar on a plate.
5
Place dough on a cookie sheet with parchment paper or on nonstick cookie mat. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 24-32 cookies depending on what size balls you roll
6
The final step is completely optional but oh so yummy and pretty looking! Melt chocolate chips in the microwave for 30 seconds at a time until melted. If clumpy, stir in a little oil to thin. Dip corner of cookies into chocolate and add some sprinkles. Let dry on parchment paper to set.
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If you’re looking for a really delicious homemade cookie, consider these soft & chewy Gingersnap Cookies dipped in white chocolate. They are perfectly spiced, will make your home smell amazing, and are so easy to make and bake.
Delicious and chew gingersnap cookies that make the perfect holiday cookie!
Ingredients
2 and 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup granulated white sugar
1 cup butter
1 egg
1/4 cup molasses (usually found by maple syrup in the grocery store)
1/4 cup granulated white sugar (keep on a plate for later)
1 and 1/2 cups white chocolate chips, melted (optional)
sprinkles (optional)
Directions
1
Preheat the oven to 350 degrees.
2
Mix flour, baking soda, cinnamon, ground clove, ground ginger, and set aside. Cream together egg, sugar, butter, and molasses with a stand mixer or hand beater.
3
Slowly add dry ingredients and mix by hand until combined. Place 1/4 cup sugar on a plate.
4
Roll dough into tablespoon sized balls and roll through sugar on a plate.
5
Place dough on a cookie sheet with parchment paper or on nonstick cookie mat. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 24-32 cookies depending on what size balls you roll
6
The final step is completely optional but oh so yummy and pretty looking! Melt chocolate chips in the microwave for 30 seconds at a time until melted. If clumpy, stir in a little oil to thin. Dip corner of cookies into chocolate and add some sprinkles. Let dry on parchment paper to set.
Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
These would work to convert them GF. I find it best when baking GF to mix a variety of flours together. It always turns out better… No so crumbly or gritty. I usually pick three to four different types and add them to equal up to the total amount of regular flour needed. Tends to work out pretty well. Xanthum gum also helps keep the baked good held together more.
They look divine, Lina! Thanks for the great recipe and great pics! Also had a thought, I think I’ll be calling these ginger-not-so-snap cookies (so soft, they don’t snap when you bite into them)!
Do not recommend. Recipe makes almost 45 cookies if you follow the tablespoon of dough per cookie like the recipe says. Which in turn makes them crunchy if you follow the cook time. Maybe if you double the dough per cookie they might turn out what you expect for a gingersnap.
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Definitely making these. I love gingerbread and now I don’t have to bite off heads! Thanks, Lina!
Yes they are wonderful! Enjoy 🙂
I love how simple but elegant the cookies look. Great job, Lina!
Thanks so much Julia!
Would these work with quinoa flour or another gluten free type of flour?
Hi Juli, I’m not a GF expert unfortunately, sorry! Maybe a reader has had more experience and can tell us? Thanks!
These would work to convert them GF. I find it best when baking GF to mix a variety of flours together. It always turns out better… No so crumbly or gritty. I usually pick three to four different types and add them to equal up to the total amount of regular flour needed. Tends to work out pretty well. Xanthum gum also helps keep the baked good held together more.
Wow. Yummy!!
Are these freezable? As in will they still be chewy after thawing from storage?
Tia!
Yes. I believe cookie dough with lots of butter like gingerbread or sugar cookies are great to freeze. Thanks!
Sound absolutely amazing. I can’t wait!!!
Looks good! I pinned it make later. 🙂
Thanks Susie!
Definitely be making these with my essential oils! Yum!
They look divine, Lina! Thanks for the great recipe and great pics! Also had a thought, I think I’ll be calling these ginger-not-so-snap cookies (so soft, they don’t snap when you bite into them)!
Yes! Awesome : ) thanks Polly.
Do not recommend. Recipe makes almost 45 cookies if you follow the tablespoon of dough per cookie like the recipe says. Which in turn makes them crunchy if you follow the cook time. Maybe if you double the dough per cookie they might turn out what you expect for a gingersnap.