Share on Pinterest
White Chocolate Dipped Pecan Gingersnaps
- 1 hour
- 12 ingredients
- Pecans
- Easy
- cookies
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® Pecan Chips
- 1/2 cup white chocolate
- Sprinkles (optional)
The Steps
- Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine the flour, baking soda, salt, ginger and cinnamon. Set Aside.
- Combine butter and sugar in a mixing bowl fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes.
- Add the egg and molasses, beat until well incorporated.
- Add the flour mixture and the pecans. Mix until just incorporated.
- Scoop 1 tbsp mounds onto the cookie sheet, placing them at least 2 inches apart.
- Bake for 12 minutes.
- While the cookies bake, melt the white chocolate over a double boiler.
- Cool cookies completely, then dip in white chocolate. Top with sprinkles if desired. Allow chocolate to harden before serving.
