These White Chocolate Dipped Gingersnap Cookies are soft and chewy on the inside, while crisp on the outside. Filled with cozy spices and topped with creamy white chocolate, these cookies will be the hit of the holiday dessert table!
It’s beginning to look a lot like Christmas!
We’re less than a week away from the festivities, can you believe it?
Whether you have some last minute shopping, baking, or gift-wrapping to do, I hope you’re enjoy all that the season has to offer.
I feel like I often float through the holidays on autopilot, checking things off my list and looking forward to relaxing with family and friends. But, this year, I’ve tried to stop and really take in the moments.
Sitting by the fireplace and sipping on hot chocolate, gazing at my Christmas tree, watching those cheesy, made-for-TV holiday movies, and driving around to look at Christmas lights. Those are just a few of the little things that make me happy come the holidays.
And you know what else makes me happy? Cookies! Well, that, and anything having to do with the classic holiday flavors of peppermint, eggnog, and gingerbread. Since it’s been way too long since I’ve shared a cookie recipe with you, I thought I’d make up for it by featuring these White Chocolate Dipped Gingersnap Cookies.
Gingersnaps remind me of the gingerbread cookies that my Grandma used to make growing up. They were (and still are) a tradition in my family, and I look forward to them every year. And while I don’t want to recreate those cookies, I decided to come up with my own gingersnap version.
These White Chocolate Dipped Gingersnap Cookies are soft and chewy on the inside, while crisp on the outside. Filled with cozy spices and topped with creamy white chocolate, these cookies will be the hit of the holiday dessert table!
If you’re a fan of soft and chewy cookies, then these gingersnaps were made for you. Packed with spices and molasses, these White Chocolate Dipped Gingersnap Cookies feature the perfect amount of flavor. I got the idea for this from from All Recipes but put my own unique spin on this treat.
If you’ve been hanging around here long enough, you may remember this Pumpkin Pie Baked Oatmeal or these Pumpkin French Toast Cups, both made with SPLENDA® Naturals Stevia Sweetener. It’s a great tasting, no-calorie sweetener made with stevia extract.
The SPLENDA® Brand means no added colors or flavors, no preservatives, and only non-GMO ingredients. And that’s what gives SPLENDA® Naturals Stevia Sweetener its great taste. And that’s why it’s my favorite sweetener for baked goods.
Like most of my recipes, these White Chocolate Dipped Gingersnap Cookies are easy to make (and even better to eat). The dough does need to be chilled for just a short amount of time to ensure that the cookies aren’t too flat and messy.
And the white chocolate. Let’s not forget about that! It’s what makes these gingersnaps extra special. The smooth and creamy white chocolate gives these cookies a hint of sweetness, and a pretty pop of color, too!
So, if you’re looking for the perfect cookie to add to your dessert table, or are just in need of a sweet treat, these White Chocolate Dipped Gingersnap Cookies will hit the spot. Grab that SPLENDA® Naturals Stevia Sweetener and whip up these delicious cookies today!
Looking for more holiday recipes? I’ve got you covered!
- Frosted Peppermint Brownies
- White Chocolate Dipped Eggnog Cookies
- No-Bake Peppermint Bark Cheesecake
White Chocolate Dipped Gingersnap Cookies
Ingredients
- 2¼ cups all-purpose flour
- 3 teaspoons ground ginger
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup SPLENDA® Naturals Stevia Sweetener 6 packets (or 1/4 cup granulated sugar)
- 1 egg
- 1 tablespoon water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup molasses
- 3 tablespoons SPLENDA® Naturals Stevia Sweetener 3 packets (or 3 tablespoons granulated sugar)
- 8 ounces white chocolate chips or almond bark
- Holiday sprinkles
Instructions
- In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and SPLENDA® Naturals Stevia Sweetener (or sugar) until light and fluffy with an electric hand mixer or stand mixer with fitted paddle attachment. Beat in egg, then stir in water, vanilla, and molasses. Add flour mixture to wet ingredients and stir until just combined.
- Refrigerate dough for 45 minutes to 1 hour, or until easy to handle.
- In a small bowl, add 3 tablespoons SPLENDA® Naturals Stevia Sweetener (or sugar).
- Shape dough into small balls and roll in SPLENDA® Naturals Stevia Sweetener. Place 2 inches apart on an ungreased baking pan.Lightly flatted using the bottom of a glass or spoon. Bake for 8-10 minutes, or until edges are set, being careful not to over-bake.
- Remove from oven and let cool for 5 minutes, then remove to a wire rack to cool completely.
- Once cookies are completely cooled, add white chocolate to a small bowl. Microwave on medium power for about 2 minutes to melt, stirring every 15 seconds so it doesn't burn.
- Working one cookie at a time, dip halfway into white chocolate and then place onto parchment paper to set. Sprinkle tops of white chocolate with holiday sprinkles.
Nutrition
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Gayle says 
