These White Chocolate-Dipped Soft 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!
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 Soft 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 easy 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!
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.
Ingredients in Soft Gingersnap Cookies
If you’re a fan of soft and chewy cookies, then these gingersnaps were made for you. Packed with spices and molasses, these soft gingersnap cookies have the perfect amount of flavor. I got the idea for this from from All Recipes but put my own unique spin on this treat.
Here’s an overview of the ingredients you’ll need to make this recipe:
- All-purpose flour
- Ground ginger and cinnamon
- Baking soda
- Unsalted butter
- Light brown sugar
- SPLENDA® Naturals Stevia Sweetener (or granulated sugar)
- Vanilla bean paste
- White chocolate
I love making these cookies using 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.
How to Make Soft Gingersnap Cookies
Like most of my recipes, these soft ginger 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.
Let’s quickly review how the gingersnaps are made:
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, brown sugar, and SPLENDA® Naturals Stevia Sweetener (or sugar) until light and fluffy.
Beat in egg, then stir in water, vanilla, and molasses.
Add the flour mixture to the wet ingredients and stir until just combined.
Refrigerate the cookie dough until easy to handle.
Shape dough into small balls and roll in SPLENDA® Naturals Stevia Sweetener.
Bake for 8-10 minutes, or until edges are set, being careful not to over-bake.
Once cookies are completely cooled, dip halfway into melted white chocolate and then place onto parchment paper to set.
Sprinkle tops of white chocolate with holiday sprinkles.
Do I Have to Dip the Cookies in Chocolate?
No, you’re welcome to enjoy these soft and chewy gingersnap cookies without the white chocolate. I think the sweet white chocolate pairs perfectly with the spiced ginger cookies, but you can omit it if desired.
What Type of Molasses Should I Use?
I recommend using a mild unsulphered molasses, like the Grandma’s brand. Do not use blackstrap molasses, as it’s very bitter.
How to Store Soft Gingersnap Cookies
Cookies can be kept in an airtight container at room temperature for up to 5 days. Or, freeze (with or without chocolate) for up to 3 months.
Tips for the Best Gingersnap Cookies
- If you don’t have Splenda on hand or prefer not to use it, you may use regular granulated sugar instead.
- When melting the white chocolate, you must stir it frequently. White chocolate is prone to burning, so you have to babysit it.
- White almond bark melts a little easier than bars of white chocolate, so try to get your hands on some if possible.
Looking for Easy Christmas Cookies?
I love creating new Christmas recipes to share with you all! Here are some of my go-to Christmas cookies:
- White Chocolate-Dipped Eggnog Cookies
- Peppermint Chocolate Chip Cookies
- Sprinkle Cookies
- Peppermint Hot Chocolate Cookies
- Chai Cookies
White Chocolate Dipped Soft Gingersnap Cookies
- 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 (not blackstrap)
For coating & dipping:
- 3 tablespoons SPLENDA® Naturals Stevia Sweetener 3 packets (or 3 tablespoons granulated sugar)
- 8 ounces white chocolate chips or almond bark
- Holiday sprinkles
- 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.