Best White Chocolate Gingersnaps Recipes

DIPPED GINGERSNAPS

Dipped Gingersnaps image

These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.

Provided by Jadelabyrinth

Categories Dessert

Time 1h10m

Yield 14 dozen, 168 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup sugar
2 (12 ounce) packages white chocolate chips
1/4 cup shortening

Steps:

In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
Cool completely on wire racks.
Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
Place on waxed paper to harden.

CHOCOLATE GINGERSNAPS

Chocolate Gingersnaps image

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
7 ounces semisweet chocolate, finely chopped
1/4 cup coarse sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.