Gluten-free White Chocolate Dipped Gingersnaps
Gluten-free Ginger Snaps are dipped in white chocolate for a favorite Christmas cookie! Once you have these, you won't go back to regular gingersnaps!
- Prep time
- 10 min
- Cook time
- 11 min
- Yield
- 42 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup room temperature butter or shortening (=16 Tbsp.)
- 1½ cups sugar
- ½ cup molasses
- 2 eggs
- 4 cups gluten-free all-purpose flour blend
- 1 1/2 tsp. xanthan gum*
- ½ teaspoon salt
- 2¼ teaspoons baking soda
- 2¼ teaspoons ground ginger
- 1½ teaspoons ground cloves
- 1½ teaspoons ground cinnamon
- Additional granulated sugar needed for rolling dough balls (about ¼ to 1/3 cup)
- 12 oz. white chocolate chips or 3 (4 ounce) Baker's white chocolate bars chopped up
- 1/8 cup shortening
Instructions
- 1
Cream butter (or shortening) and sugar until light colored & fluffy.
- 2
Beat in molasses & eggs.
- 3
Gradually add rest of ingredients until dough is blended.
- 4
Chill dough in refrigerator for at least one hour (okay to chill overnight also).
- 5
Using a 1½ inch wide cookie scoop (medium scoop), roll dough into balls. Roll balls in granulated sugar. Dough will be a little sticky; if too difficult, chill longer.
- 6
Place on parchment paper lined cookie sheets. Bake at 350° for 11-12 minutes. Let cool a few minutes on cookie sheet and then transfer to cooling rack to cool.
- 7
In double boiler or microwave, melt 12 oz. white chocolate bars or chips along with 1/8 cup shortening. Dip almost half of each cooled cookie in the melted white chocolate. Place on waxed paper to set. Enjoy!