White Chocolate Topped Gingersnaps

white chocolate topped gingersnaps Dessert
White Chocolate Topped Gingersnaps
  • Prep 10 min
  • Total 30 min
  • Servings 2

Save the holiday anxiety and let Betty Crocker™ help you whip these up in a snap. MORE+ LESS-

Updated October 4, 2017
Betty Crocker Cookies
Make with
Betty Crocker Cookies


pouch (17.5 oz) Betty Crocker™ Cookie Mix Gingerbread
large egg
tablespoon water
oz unsalted butter
cup granulated sugar
teaspooons ground cinnamon
cup white chocolate chips


Hide Images
  • 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 1/2 inch balls and then roll into cinnamon sugar mixture.
  • 5
    Place on a cookie sheet lined with parchment paper and bake at 375°F 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.

Nutrition Information

No nutrition information available for this recipe

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?

© 2020 ®/TM General Mills All Rights Reserved