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White Chocolate Topped Gingersnaps

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Sweet ReciPEAs
Updated Oct 4, 2017
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Save the holiday anxiety and let Betty Crocker™ help you whip these up in a snap.

More About This Recipe

  • 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. 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?

White Chocolate Topped Gingersnaps

  • Prep Time 10 min
  • Total 30 min
  • Servings 2
  • Ingredients 7
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
  • 1 large egg
  • 1 tablespoon water
  • 4 oz unsalted butter
  • 1/2 cup granulated sugar
  • 2 teaspooons ground cinnamon
  • 1/3 cup white chocolate chips

Instructions

  • Step 
    1
    Add cookie mix, egg, water, and butter into a bowl (or mixer bowl) and mix the ingredients.
  • Step 
    2
    Make sure all the ingredients are fully incorporated and you have a soft, but workable dough.
  • Step 
    3
    In a small bowl, add cinnamon and sugar and mix until fully combined.
  • Step 
    4
    Roll dough into 1 1/2 inch balls and then roll into cinnamon sugar mixture.
  • Step 
    5
    Place on a cookie sheet lined with parchment paper and bake at 375°F for 9 minutes.
  • Step 
    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.
  • Step 
    7
    Let cool on a wire rack.

Nutrition

No nutrition information available for this recipe
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