Tuxedo Gingersnap Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: cookies

Calories: 268kcal

Author: Lord Byron's Kitchen

Thin and crispy Tuxedo Gingersnap Cookies are loaded with traditional Christmastime ingredients, like molasses, cinnamon, and ginger! Once cooled, half of each cookie is dipped into melted white chocolate and sprinkled with edible glitter. These cookies taste even better than they look; and I think they look amazing!

Print Recipe

Ingredients

3/4 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1/4 cup molasses
1 large egg
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt (if you use salted butter, do not add any additional salt)
3 cups white chocolate chips
1 tablespoon vegetable shortening (you can use coconut oil if you don't have vegetable shortening)
2 tablespoons sprinkles or edible glitter

Instructions

Add the butter to a large mixing bowl. Beat until smooth.
Add in the brown sugar and molasses. Beat until well combined.
Add the egg and beat into the butter and sugar mixture.
Add the flour, baking soda, cinnamon, ground ginger, and salt. Beat to combine and incorporate.
Cover dough and chill for 1 hour.
Once the dough is chilled, remove from fridge and preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Roll the chilled dough out on a lightly floured, clean surface, or roll out on a sheet of parchment or waxed paper. Dough should be ¼ inch thick.
Cut into 2 inch circles using a round cookie cutter.
Place cookies onto prepared baking sheet, leaving 2 inches of space between each one.
Bake for 10 minutes. In the meantime, re-roll the dough and cut more circles.
Remove the cookies from the oven and allow them to cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
Once cool, add the white chocolate chips and the vegetable shortening to a microwave-safe bowl. In 30 second increments on high speed, melt the ingredients together until smooth. Be sure to stir well between each increment.
Dip half of each cookie into the melted white chocolate. Set them onto a baking sheet lined with parchment or waxed paper and sprinkle with sprinkles or edible glitter. Set until chocolate is firm.

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