Ginger Snaps dipped in White Chocolate

As the holiday season approaches, the amount of baking I’m doing increases rapidly. These are one of my favorite cookies, with the combination of ginger and white chocolate unmatched. You’ll find that these make a great addition to a holiday party and dessert table, and even better, they’re super simple to make as well!

•1 large baking tray

•A large bowl

•A wooden spoon


•1 cup granulated sugar

•1 1/2 cups gluten free flour

•1 1/2 tablespoons ground ginger

•1 teaspoon ground cinnamon

•1 teaspoon baking soda

•1/2 teaspoon salt

•White chocolate


•1/4 cup canola oil

•1 egg

•1/2 cup molasses

In a large bowl, cream together the sugar, oil, eggs, and molasses.

2.) Mix together the rest of the dry ingredients, then add that to the creamed mixture.

3.) Chill the dough in the fridge for 30-45 minutes. While the dough is chilling, preheat oven to 350ºF and grease one large baking tray.

4.) Roll 1 inch balls and place on the prepared sheet pans, then using a small glass that has been dipped in sugar, press the cookies down to form circles. Bake for 10-12 minutes.

5.) Once the cookies have cooled, melt the white chocolate using a double boiler, and dip half the cookie into it, or drizzle the melted chocolate over the cookies.

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