White Chocolate Lemon Gingersnap Cookies
Store-bought gingersnaps get a tasty upgrade from white chocolate and lemon zest.
Makes: 2 dozen cookies
Prep Time: 10 minutes
Total Time: 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Total Time: 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 24 store-bought gingersnaps
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons lemon zest
Instructions
- In a mircowave-safe dish, melt chocolate chips and coconut oil. Heat in the microwave in 1-minute intervals, stirring in between to prevent burning. When just melted, stir until very smooth.
- Dip each cookie into the white chocolate, sprinkle with a bit of lemon zest and place on waxed paper.
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