I love that there is no need for tempering when using these Wafers. I purchased these from my local Sams Club and the instructions are extremely easy to follow. What I love about this treat is that you can use any type of cookie you like, whether they’re store bought or home made they’ll both be delicious because Ghirardelli’s White Melting Wafers give them a delicious added flavor and beautiful coating. One of the easiest holiday treats that I enjoy making are these delicious Holiday Dipped Ginger Cookies. I absolutely love getting in the kitchen and making different treats for everyone and it’s so much fun when my daughter helps me. The holiday season is finally here and I’m so excited! This is my favorite season for so many reasons with the main one being making fun and delicious holiday treats for family and friends. See all of my cookie recipes.“This post is sponsored by Ghirardelli but all thoughts and opinions are my own.” I prefer the taste of white chocolate chips, but almond bark is easier because you don’t need to add oil. You can store them in the freezer for up to 3 months.Ĭan I dip them in almond bark instead? Yes, almond bark works just fine. I like to store them in gallon freezer ziplock bags. I recommend freezing them before they are dipped in chocolate. I have even mailed them, and they were still good afterĬan I freeze ginger cookies? Of course. How do I store my gingersnaps? They will keep for several days at room temperature. They are full of ginger flavor, which pairs well with the sweet white chocolate. The oil does keep them softer at room temperature than butter would.ĭo they really call for 2 tablespoons of ginger? Yes, 2 Tbsp is not a typo. Why do these ginger cookies call for oil instead of butter? That’s the way the recipe was given to me, and they were amazing, so I haven’t changed it. Dip cookies halfway into the white chocolate and lay on parchment paper or silicone pan liners till set.įrequently asked questions about ginger cookies: Microwave at 50% power, stirring every 30 seconds until smooth. Cool completely on wire racks.Ĭombine chips and oil in a small glass bowl. I like to use a cookie scoop to make sure my cookies are all the same size.īake on lightly greased or silpat lined cookie sheets at 350° for about 7 minutes. Roll dough into small balls, then roll in sugar. Whisk together the dry ingredients in a small bowl. You can definitely make them bigger, but you will need to increase the cooking time by a minute or two.īeat oil, sugar, eggs, and molasses together in a large mixing bowl. I like to make these cookies on the smaller size so it is easier to dip them. A new favorite cookie was born, and I have never looked back. The sweet creamy chocolate with the spicy ginger cookie is a match made in heaven. I made sure to get her recipe, and I have never found a better one!Īfter making them a couple times, I tried dipping a batch in melted white chocolate. It was soft and chewy, perfectly spiced, and covered in sugar. I was in high school when I tasted my first homemade gingersnap. When I was growing up, my dad would buy bags of gingersnaps from the store, and they were always crisp and crunchy. In fact, if we happen to give out something else, I always have a few people complain call and tell me how much they missed them. We give them out to friends and family for Christmas and they are a huge hit. These dipped gingersnaps are definitely one of my most requested Christmas recipes. Cranberry eggnog bread and mint brownies are a couple more favorites. These gingersnaps are a tradition at my house, and we make them just about every year. with plenty of spicy ginger and a coating of white chocolate, these are the perfect holiday cookie!
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