My Gluten-free Kitchen

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Gluten-free White Chocolate Dipped Gingersnaps

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Gluten-free Gingersnaps dipped in white chocolate are a favorite December treat! Our gluten-free Christmas cookie plates wouldn’t be complete without these ginger snap cookies each year!

White Chocolate Dipped Gingersnaps {Gluten-free}

These gluten-free gingersnaps aren’t the strong-flavored, very crisp gingersnaps you might have tried before. These are chewy cookies that have just the right amount of spice, complemented by the smooth white chocolate. December just calls for cookies like this!

I never liked gingersnaps or spice cookies until my friend’s mother served these cookies to my husband and me years ago. I was hooked on them right away and she kindly mailed me the recipe soon after. This became a must-make recipe in my house every Christmas.

I made the gluten-filled version for years and happily get the same results in this gluten-free version by using a good quality gluten-free flour blend. I usually use gfJules gluten-free All Purpose flour.  Other good quality gluten-free flour blends like King Arthur Measure for Measure, Cup4Cup, Gluten Free Mama, and Pamela’s should all work well here.

Looking for more gingerbread treats? Try these dairy-free gingerbread truffles. Or how about gingerbread candied bacon?! Amazing!

Yield: 3 dozen

Gluten-free White Chocolate Dipped Gingersnaps

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 6 minutes
Cook Time 11 minutes
Additional Time 1 hour
Total Time 1 hour 17 minutes

Ingredients

  • 1 cup room temperature butter or shortening
  • 1½ cups sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups gluten-free all-purpose flour blend with xanthan gum
  • ½ teaspoon salt
  • 2¼ teaspoons baking soda
  • 2¼ teaspoons ginger
  • 1½ teaspoons cloves
  • 1½ teaspoons cinnamon
  • Additional granulated sugar needed for rolling dough balls (about ¼ cup)
  • 12 oz. white chocolate chips or several 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 cookie scoop or ice cream 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 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 chips along with 1/8 cup shortening. Dip ½ of each cooled cookie in the melted white chocolate. Place on waxed paper to harden. Enjoy!

Notes

If your gluten-free flour blend does not contain xanthan gum or guar gum, you will need to add xanthan gum to this recipe –try 1 teaspoon.

Dairy-free Adaptation: Use all shortening; use a non-dairy white chocolate.

You can use shortening or butter or half of each in this recipe. I’ve tried it all of those ways. Using shortening will produce a thicker cookie; all butter produces a thinner cookie. Both ways are delicious! I've used regular shortening (Crisco) and organic vegetable shortening, and both work well.

Depending on how heavily you dip your cookies, you may run out of white chocolate for dipping. If so, just make more!

© Michelle Palin ~ My Gluten-free Kitchen
Cuisine: American / Category: Cookies

I hope you and your family enjoy these gluten-free ginger cookies as much as my family does!

Related posts:

Gluten-free Pumpkin White Chocolate Cranberry Oatmeal Cookies
Gluten-free Peanut Butter Chocolate Cookie Cups {Dairy-free}
The Best Chewy Gluten-free Chocolate Chip Cookies

Thanks for sharing!

Comments

  4. Michelle,
    Way to go! What a great looking site :-). I’m eager to try those ginger snap cookies, since I’m a “soft & chewy” cookie fan! I’m also hoping to get ahold of your “lemon” cookie recipe too

    Reply

  5. Congratulations! I am so excited that you will be able to put all of your hard work…to work~! These look amazing, and I am going to try these, perhaps for Eli’s birthday 🙂

    Reply

  6. Was super excited to try this recipe out and it did not disappoint! I’ve not been a big fan of gingersnap cookies in the past because they always seemed to be dry, hard and overpowering, but THESE cookies were moist and chewy with the absolutely perfect amount of ginger flavor. Already delicious by themselves, they then become out-of-this-world delicious once dipped in the white chocolate!! Thanks again for the recipe!

    Reply

  7. Yeah Michelle, you are up and running! Although we don’t have a need to be gluten free (yet), I might have to try some of these delicious looking recipes. Can you tell me where to purchase xanthan gum? I need it for another recipe.

    Reply

    • Melissa, nearby to you, you can pick it up at Rosauer’s in their Huckleberry Market section, or at Jake’s gluten-free market which is on Fairview near Cloverdale by Great Harvest. It is pretty pricey though, so beware! They might carry it at Winco in their bulk bin so you might look there if you shop there. I can’t buy from the bulk bins due to cross-contamination risks, so not positive.

      Reply

  8. These ARE amazing. I just polished off several of them. I’m not gluten-free and I honestly couldn’t taste the difference. The white chocolate makes them really unique. Thanks, Michelle! Great recipe!

    Reply

    • LOL. My profile pic on here is hilarious. I used that one for an American Idol Fantasy League that Cody’s brother created & for some reason it transferred onto your blog. I hope it doesn’t discount my rave review of your recipe! 🙂

      Reply

  9. Gluten Free Mama recommended your site. I am always open for new recipes to try for my husband who is celiac. Yours look delicious, and I will try them. Thanks for accepting me as a friend on FB.

    Reply

  10. These cookies are amazing!!!! I love the texture and the perfect balance of spices. The white chocolate is a perfect addition and gives them that extra-something special. The instructions say to dip the cookie in white chocolate, but I was having trouble with that so I ended up drizzling it with a spoon and they came out perfectly. Don’t forget to refrigerate the dough and to allow time in your baking “schedule” to chill it- one time I forgot and it definitely made a difference. My mom is now requesting these for all special occasions!

    Reply

  16. Can I use honey instead of sugar in each of your recipes? Beacuse I’m also shouldn’t consume processed sugar. Or what can I use as sugar?

    Reply

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