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White Chocolate Topped Gingersnaps

Baker Peabody Recipe by

White Chocolate Topped Gingersnaps

Save the holiday anxiety and let Betty Crocker help you whip these up in a snap.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 2

Make 'em Snappy Gingersnaps  

As prepared by Baker Peabody

Holiday baking could not be any easier with products like Betty Crocker Sugar Cookies, or in my case, Gingerbread Cookie Mix.


In no time flat, thanks to the gingerbread mix, I had myself some soft and yummy White Chocolate Topped Gingersnaps.

The use of the cookie mix helped reduce my holiday stress. In 30 minutes, you can have warm cookies to serve your guest or to take to the cookie exchange. And who doesn’t love gingerbread at holiday time? Pair it with a nice cup of tea and you are golden.

To make the cookies simply:


Gingersnaps with white chocolate topping - ingredients

Add cookie mix, egg, water, and butter into a bowl (or mixer bowl) and mix the ingredients.

 

Gingersnaps with white chocolate topping - dough

Make sure all the ingredients are fully incorporated and you have a soft, but workable dough.

 

Gingersnaps with white chocolate topping - coating the ginger snaps

Roll dough into 1 ½ inch balls and then roll into cinnamon sugar mixture.

 

Gingersnaps with white chocolate topping - dough on baking sheet

Place on a cookie sheet lined with parchment paper and bake at 375F for 9 minutes.

 

Gingersnaps with white chocolate topping - baked and cooling

While cookies are still warm place 4-5 white chocolate chips in the middle. Let sit for a few minutes and then swirl with your finger to make a circle.

Let cool on a wire rack.

No one will even know you used a mix… So why not skip a few steps this season and save your time and a little holiday sanity?

 



 

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile. Keep an eye out for what she can do with party food!

 

 
See Recipe

White Chocolate Topped Gingersnaps

Ingredients

1
packet Betty Crocker® Gingerbread Cookie Mix
1
large egg
1
tablespoon water
4
ounces unsalted butter
1/2
cup granulated sugar
2
teaspooons ground cinnamon
1/3
cup white chocolate chips

Directions

  • 1 Add cookie mix, egg, water, and butter into a bowl (or mixer bowl) and mix the ingredients.
  • 2 Make sure all the ingredients are fully incorporated and you have a soft, but workable dough.
  • 3 In a small bowl, add cinnamon and sugar and mix until fully combined.
  • 4 Roll dough into 1 ½ inch balls and then roll into cinnamon sugar mixture.
  • 5 Place on a cookie sheet lined with parchment paper and bake at 375F for 9 minutes.
  • 6 While cookies are still warm place, 4-5 white chocolate chips in the middle. Let sit for a few minutes and then swirl with your finger to make a circle.
  • 7 Let cool on a wire rack.
See Post

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