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My sister graduates college this month and as typical I ask if I should make anything. these ginger snap cookies were her request. A yummy spiced ginger cookie dipped in white chocolate. Now don’t get me wrong, these cookies are delicious, but I was like, “aren’t these more of a Christmas cookie?”. Well, if you know my sister, then you know she doesn’t care. So here we are, with a bunch of these spiced, chocolate dipped, delicious cookies.
Since these ginger snap cookies are made with oil instead of butter, the consistency of the dough is a little weird. It has like this dry-ish and crumbly like feel and look to it, but once it is baked it’s like chewy goodness. When you pair it with the white chocolate it makes for the perfect bite.
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
ginger snap cookies
- 1 cup vegetable oil
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 1 tsp cinnamon
- 2 tsp ginger
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cup all-purpose flour
- 12 oz white chocolate for dipping
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the oil and the sugars into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 1 minute. scrape the sides of the bowl and add in the molasses and egg and mix until incorporated. place the flour, salt, baking soda, and spices in another bowl and whisk together. gradually add the flour mixture to the oil mixture. scoop the cookies out on the sheet pan and bake for 8-10 minutes.
- melt the white chocolate in a small bowl and dip half of the cookie into the chocolate. shake the excess chocolate off and place onto a sheet pan with parchment until the chocolate sets.