White Chocolate-Dipped Gingersnaps
Serves
6
Total Time
1hrs 21mins
Calories
874
My fervor for all things Christmas is amplified by being a Jew.
Christmas is my forbidden fruit. The holiday holds a red & green, pine needle & peppermint-scented allure. I can't keep myself away from it. When...
- All purpose flour290 g
- Baking soda1 teaspoon
- Kosher salt½ teaspoon
- Ground ginger2 teaspoons
- Ground cinnamon1 teaspoon
- Ground cloves¼ teaspoon
- Nutmeg½ teaspoon
- Egg1
- Molasses85 g
- Vanilla extract2 teaspoons
- White sugar155 g
- Food coloring2 dashes
- White chocolate chips345 g
- Unsalted butter175 gsoftened
- Light brown sugar50 g
Ingredients
- 1. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl
- 2. In a separate bowl, beat the butter with sugar and brown sugar until light and fluffy (about 5 minutes)
- 3. Add the egg, then the molasses and vanilla
- 4. Gradually add the dry mixture and mix until just combined
- 5. Cover bowl with plastic wrap and chill for an hour
- 6. Preheat oven to 350°F / 175°C
- 7. Combine the sugar with nutmeg in a small bowl
- 8. Roll dough into small balls, then coat in sugar mixture. transfer to a parchment paper lined baking sheet
- 9. Bake - approx 10 min, 175°C / 350°F
- 10. Let cool on sheet for a few minutes, then remove to a rack to cool completely
- 11. Melt the white chocolate in the microwave, stirring it every 30 seconds until smooth
- 12. Dip content of baking sheet into medium bowl then set aside
- 13. Dip half of each cookie into the melted chocolate, then return to the parchment-lined sheets to set up
- 14. Dye some of the chocolate in green and some red, then transfer to two ziplock bags
- 15. Snip a tiny hole in the bags’ corners, then pipe on holly decorations
Method
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