Well everyone, the holidays are officially here. My (tiny) Christmas tree is up and decorated. The stockings are hung, and Christmas baking is in full swing.
And what better way to celebrate Home Court Bakes’ first Christmas than FOUR NEW RECIPES! That’s right people, I’ll be sharing one new Christmas-themed recipe each week leading up to Christmas.
First up: My deliciously chewy gingersnap cookies dipped in white chocolate and topped with crushed peppermint!
Gingersnaps are a classic holiday cookie. While they are delightful on their own, I wanted to amp them up a bit, both in flavor and appearance, which is where the white chocolate dip and peppermint candies come in.
The white chocolate adds some additional sweetness to the cookie that when paired with the hint of peppermint truly creates the perfect Christmas bite.
And the best part is these cookies can be made in one bowl and don’t require any chilling!
I hope you enjoy these chewy gingersnap cookies dipped in white chocolate and topped with peppermint! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes!
XO,
Coco
Prep time: 20 minutes
Cook time: 10-12 minutes (per batch)
Total time: 1 hour
Yields: ~21 cookies
Ingredients for the Chewy Gingersnap Cookie:
- 2 1/4 cups all-purpose flour
- 1 cup packed dark brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 1/4 cup organic cane sugar (or granulated sugar) to roll cookies in
- 10 ounces white chocolate melting wafers (for dipping)
- 1/4-1/2 cup crushed peppermint candy (amount depends on how many cookies you make and how much peppermint you want on each cookie)
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, combine about half the flour with the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, cloves and salt. Using a hand or stand mixer fitted with a paddle attachment, beat the mixture together on medium-high speed until combined. Add the remaining flour and mix just until combined. Scrape down the sides of the bowl to ensure your dough is homogenous.
- Add the cane sugar to a small bowl. Using a cookie scooper or small spoon, shape the dough into balls and roll in the cane sugar before placing on a baking sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges are set and the tops are cracked. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies are cooled, melt the wafers in a small bowl in the microwave according to package instructions. Dip each cookie halfway into the chocolate and then set on parchment paper. Immediately sprinkle the crushed peppermint onto the white chocolate half. Let the cookies sit for 15 minutes to ensure the chocolate is fully set.
- Enjoy!
Home Court Bakes 