White Chocolate Dipped Gingersnaps

I made these homemade gingersnaps last weekend, and not only were they super yummy, they were also pretty festive looking too.  If you like gingersnaps, you will love this recipe, and the white chocolate dip gives them just enough to make them a little extra. 

 

White Chocolate Dipped Gingersnaps

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup + 2-3 tablespoons sugar divided
3/4 cup canola oil
1 egg room temperature
1/4 cup molasses
1 11 ounce package Ghirardelli white chocolate chips
1 tablespoon shortening

1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix flour, soda, ginger, cinnamon, allspice, and salt together. Set aside.
3. In a standing mixer, beat 1 cup sugar and oil together for 2 minutes. Mix in the egg until combined. Add the molasses while mixing on low speed. Add the flour mixture a little at a time while mixing on low speed. Mix until well combined.
4. Place the remaining 2-3 tablespoons sugar in a bowl and set aside. 
5. Shape the dough into 1 inch balls (I like to use a cookie scoop so they are all the same exact amount of dough and then I roll it into a uniform ball). Roll the balls of dough in the 1/4 cup sugar and then place on an ungreased baking sheet 2 inches apart. 
6. Bake for 9-11 minutes or until cookie springs back when lightly touched. 
7. Promptly remove from pan onto a cooling rack. 
8. Dip in chocolate once cooled completely.
9. Lay wax paper or parchment paper on your work surface. Melt white chocolate with the shortening in the microwave at 50% power in 30 second increments until smooth. Dip each cookie halfway in the chocolate and let the excess chocolate dip back into the bowl.  
10. Set the cookie on the wax paper until chocolate hardens. 
11. Store in an airtight container.

Note:

I have shared this recipe exactly as it was written.   However, in all honesty, I used an egg straight from the refrigerator and no ill will came to me or my cookies.  Do so at your own risk though.   :)