You know romance is in the air when you can get a gingerbread cookie and a snickerdoodle in one cookie! Imagine how much better that chewy cookie would be if it was dipped in white chocolate and sprinkled with holiday-themed sugar? If that sounds too good to be true, prepare to be amazed and read on for the recipe!
I LOVE the sharp spice of gingerbread, but I also love the texture and the cinnamon flavor of a good Snickerdoodle. The combination of these two cookies, as well as the chewy texture, made them a real hit. I think the addition of the melted white chocolate only elevated the cookie rather than making it too sweet (which can be a problem with dipped cookies). If that all wasn’t good enough for you, then you should also know that these FREEZE well, so make them now and enjoy them later! I found this recipe on Shugary Sweets through Pinterest.
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for rolling the cookies)
- 1 tsp cinnamon (for rolling the cookies)
- 1 to 2 cups white chocolate melting wafers (for dipping the cookies)
- Pre-heat oven to 375°F and Line baking sheet with parchment paper and set aside.
- Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves, and salt, and mix until combined.
- Take about 2 tbsp of dough and roll the cookie dough into a ball. Next, combine the granulated sugar and cinnamon into a bowl and mix together. Roll the dough ball into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.
- Bake for 7 to 8 minutes until the edges are firm. The center of the cookie will still remain soft. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
- Melt white chocolate using the double boiler method so that the chocolate doesn’t burn. Dip half the cooled cookie into the chocolate and return to parchment paper. Allow these to set which can take a few minutes. If you want to set it quickly, I would recommend popping them into the fridge for five minutes. Cookies can be made ahead and then stored in an airtight container at room temperature for up to one week, or freeze until desired!
I hope you enjoyed making these! Please let me know how it went in the comments below and don’t forget to share! If you want to be notified of future posts please sign up HERE and don’t forget to check out my Instagram and Facebook!