Shop Now

Email newsletter signup

  ?>

            
White Chocolate Dipped Pecan Gingersnaps

White Chocolate Dipped Pecan Gingersnaps

  • 1 hour
  • 12 ingredients
  • Pecans
  • Easy
  • cookies
  • Update Ingredients

Ingredients

  • 1 cup flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup Diamond of California¬ģ Pecan Chips
  • 1/2 cup white chocolate
  • Sprinkles (optional)

The Steps

  1. Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Combine the flour, baking soda, salt, ginger and cinnamon. Set Aside.
  3. Combine butter and sugar in a mixing bowl fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes.
  4. Add the egg and molasses, beat until well incorporated.
  5. Add the flour mixture and the pecans. Mix until just incorporated.
  6. Scoop 1 tbsp mounds onto the cookie sheet, placing them at least 2 inches apart.
  7. Bake for 12 minutes.
  8. While the cookies bake, melt the white chocolate over a double boiler.
  9. Cool cookies completely, then dip in white chocolate. Top with sprinkles if desired. Allow chocolate to harden before serving.

Ratings and Reviews