Tag Archives: Christmas Cookies

White Chocolate Dipped Gingersnaps

ready-to-serveThese are my favorite “go to” Christmas Cookies. Versatile, delicious, easy and one batch makes a lot of cookies. I found this recipe several years ago in one of those little “Best Christmas Cookies Ever” type mini-magazine cookbooks that you pick up on impulse at the checkout stand. You know just in case you didn’t already have the “Best Christmas Cookie Ever Recipe” amongst the hundreds of recipes you already have and actually might just find it in this particular little magazine so you buy it because you can’t take the chance you’ll miss out on the best thing that has ever happened to you. As it turns out, this little magazine did actually have the recipe for the “Best Christmas Cookie Ever”.

Over the years, I have happily shared this recipe with countless friends and now I am going to share it with you too!

White Chocolate Dipped Gingersnaps

Ingredients

  • 2 Cups Granulated Sugar
  • 1 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1/2 Cup Molasses – I use “Full Flavor” Molasses
  • 4 Cups Flour
  • 4 teaspoons Baking Soda
  • 1 Tablespoon Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Salt
  • Additional sugar to roll cookies.

White Chocolate Dip:

  • 2 – 12 ounce Packages Vanilla Baking Chips
  • 1/4 Cup Shortening (Crisco)

Directions

In a mixing blow, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition.

Sugar-and-OilAdd molasses and mix well.

MolassesHere is a little trick that may or may not be life changing for you …Measuring-Molasseswhen you add the molasses use the same measuring cup that you used for the oil and the molasses with slip right out without sticking to the sides. Yes, I do watch entirely too much Food Network.BatterGorgeous!

In a large bowl, combine the dry ingredients and gradually add to creamed mixture, mixing well after each addition.Adding-MolassesKeep going, you’re almost there.DoughPerfect, such a beautiful dough.

Now, shape the dough into 3/4 inch balls using a small scoop for uniform size.scoopAnd then roll the cookie balls in sugar.A-roll-in-the-sugarAhhhhh, there’s my sweet boy.Nathan-helping-2You didn’t think I could post a recipe without pictures of my helper did you? The sugar rolling step is perfect for little helpers. Here we are experimenting with a roll in Turbinado Sugar which turned out to be a little much. We recommend sticking with the plain old granulated stuff.Nathan-helpingNext, place the sugar rolled balls 2 inches apart on a baking sheet (mine is lined with a Silpat mat to prevent sticking but parchment paper works just fine too).Ready-for-the-ovenBake at 350 degrees for 10-12 minutes or until cookie springs backward when touched lightly. A little less time will give you softer, chewier cookies and a little more crispy and crunchy.bakedFresh from the oven and smelling fantastic. Remove to wire racks and cool.

What to do next? These cookies are so beautiful and delicious just as they are (go ahead, try one) which brings up the question to dip or not to dip? This is entirely up to you but you really must try the white chocolate dip at least once. The white chocolate dresses them up and puts them over the top but the gingersnap really is wonderful on its own too. ready-to-dip

If you decide to dip (which really is a good decision), melt the chips with shortening in a microwave in 30 second intervals, stirring after each until not quite melted as to not scorch the chocolate. Keep stirring until the heat of the mixture fully melts the chocolate.

Melting-chocolateYes, my picture shows the chips in a pan that clearly can not go in the microwave and is obviously on its way to the stove top. This is the way the original recipe says to melt the chips. I did it this way. I should not have. I know better. Melt them in the microwave, unless you can properly care for your melting chocolate and are not likely to be distracted by a five-year-old, a dog, the phone or the doorbell or all at the same time. Trust me, unless you use a double boiler, this can go wrong quickly and will only end in heartbreak. Use the microwave.ready-to-dip-2Okay, now that your chocolate is perfectly melted, dip the cookies halfway and shake off the excess. Place on waxed paper or parchment paper to harden for about an hour. dipped-and-dryingIf you want to get festive, right after dipping (before the chocolate hardens) decorate with colored sugar or sprinkles.sprinkledNow, here is where it get’s interesting. If you are a ginger lover and can take a pretty big flavor punch, sprinkle your cookies with a little bit of chopped crystallized ginger.Crystallized-GingerHeavenly!ginger-toppedThese are the cookies that we leave out for Santa. I hope you love them too and that they become a part of your Christmas traditions! Thanks for reading, I’d love to know if you try them and what you think!

My Grandmother’s Ice Box Cookie Recipe

My Grandmother’s Ice Box Cookie Recipe

Click here to read the story behind the cookies.

Finished-Cookies

Ingredients

  • 1 cup brown sugar
  • 1 cup granulated white sugar
  • 1 pound butter
  • 3 eggs
  • 6 cups flour
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda, dissolved in 1 Tablespoon of cold water
  • 1 1/2 teaspoons Kosher salt (less – about half – if you use table salt)

Directions

Shape into a small “log” roll. Refrigerate several hours, slice and bake at 350 degrees 10 minutes.

WAIT, WAIT, WAIT! Okay, so those were my grandmother’s instructions, written back in the day when knowledge and technique were assumed.

I have added slightly to the “how to” of the recipe:

Cream the butter and sugars together in a stand mixer (or with an electric mixer) until light and fluffy, about 3-4 minutes.

Creaming-Sugar-and-Butter

Add and incorporated the eggs, one at a time.

One-Egg-at-a-Time

Add and incorporate the vanilla and the soda dissolved in water.

Mix salt into the six cups of flour and mix into butter mixture one cup at a time.

Flour

Mix in the roughly chopped walnuts (or the nut of your choice).

Walnuts

Add-in-Nuts

If you have a dreamy little brown-eyed boy, let him lick the beater.

Nathan-Beater

Nathan-Beater-2

Shape the dough into three rectangular log rolls by placing the dough in thirds onto sheets of plastic wrap. Use the wrap to help you shape the dough.

Wrapping

Log

Logs

Seal it up and refrigerate for several hours, otherwise, it will be impossible to slice – also, this is why they are called “Ice Box” cookies.

After the dough has chilled, remove the plastic wrap and slice the cookies 1/8 to 1/4 inch thick.

Sliced

Place on a baking sheet and bake at 350 degrees for 10 – 12 minutes.

Just-out-of-the-Oven

Cool and store in an airtight container or freeze.

Enjoy!