white chocolate ginger snap cookie
white chocolate ginger snap cookie

White Chocolate Dipped Ginger Snaps


December 16, 2016

Holly Hopkins is one of our Fuel Up to Play 60 school mentors. A few years ago, she delivered one of these special holiday cookies to Becky - wrapped individually in a beautifully tied cellophane bag.

These cookies are perfect for gift giving, and a plate of them is welcome anywhere. These cookies remain soft long after they are cool. Make them with white chocolate or white chocolate almond bark.

Day 4 of our 12-Days of Christmas Cookies


3/4 cup butter

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground ginger

3/4 teaspoon cinnamon

1/2 teaspoon cloves

2 packages (24-oz total) white chocolate chips or white chocolate almond bark

1/4 cup shortening


Preheat oven to 350 degrees

Cream together butter, sugar, egg and molasses.

Stir together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir flour mixture into butter mixture. Form into walnut-sized balls and slightly flatten on baking sheet.

Bake 8-10 minutes.

In a microwave safe bowl, microwave white chocolate chips (or almond bark) and shortening, stirring frequently until chips are melted. Half dip each cookie in chocolate and set on wax paper to cool. Note: just dip cookie halfway. It might be tempting to dip cookies further, but doing half is the perfect ratio of white chocolate to cookie.


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