ginger cookies
White Chocolate Dipped Ginger Cookies are soft, chewy, and full of delicious seasonal flavors that taste like Christmas in dessert-form. Perfect for your holiday cookie swap!
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Table of Contents
  1. Big Soft Ginger Cookies for Christmas
  2. Why We Love White Chocolate Dipped Ginger Cookies Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools to Make this Recipe
  6. How to Make Ginger Cookies
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Christmas Cookie Recipes
  11. Ginger Cookies (White Chocolate Dipped) Recipe

Our Ginger Cookies dipped in white chocolate are soft, chewy, and full of delicious seasonal flavors that taste like Christmas in dessert form. It is so easy and quick to bake a big batch, then dip in white chocolate; no cookie platter or Christmas cookie exchange is complete without these best bites of a festive holiday hallmark.

ginger cookies

Big Soft Ginger Cookies for Christmas

Ginger Cookies are synonymous with the holiday season, with their warming spices and festive flair that make them perfect for celebrating Christmas. This recipe is perfect for those who like the flavor of ginger, but don’t care for the crumbly crunch of a gingersnap–it’s a twist on the traditional confection, but this one is more soft and chewy on the inside with the same crisp edges as the others.

What makes these cookies special is the creamy white chocolate coating that not only adds a hint of sweetness that beautifully balances out the seasonal spices, but it also adds a festive flair and a pretty pop of color. Easily baked with ginger, molasses, and spices, these cookies are everything you crave in a holiday cookie!

May your baking be merry and bright and your Christmas be ginger-spiced!

Why We Love White Chocolate Dipped Ginger Cookies Recipe

  • Easy to make using simple pantry ingredients.
  • Delicious Christmas flavors of molasses, ginger, cinnamon, and all-spice in every bite.
  • Sweetly spiced and comforting confection.
  • Soft and chewy centers with slightly crispy edges.
  • Perfect for a cookie exchange, holiday party, or serving on a platter. They are great for gifting too!
white chocolate dipped ginger cookies

Ingredients / Shopping List

  • All-purpose flour
  • Ground ginger
  • Ground cinnamon
  • Baking soda
  • Ground nutmeg
  • Ground allspice
  • Salted sweet cream butter
  • Light brown sugar
  • Molasses
  • Egg
  • Vanilla extract
  • Sanding sugar: If you are not able to find sanding sugar you can use granulated sugar. 
  • White almond bark

Substitutions and Additions

  • Gluten-free: To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour.
  • Add A Festive Flair: You can garnish your cookies with holiday sprinkles, chocolate flakes, sweetened dried cherries, or candied ginger for an extra festive flair.
  • Drizzle Vs. Dip: While I love to dip these cookies in white chocolate because it makes them have a fancy feel, drizzling white chocolate over the top of the cookies adds the perfect touch of sweetness and looks so pretty!
  • Add a Kiss: We love this cookie recipe with the additiona of a Hershey Kiss – See our Gingerbread Kiss Cookies recipe here!
ginger cookies dipped white chocolate
  • Cookie scoop
  • Stand mixer or handheld mixer
  • Baking sheet
  • Mixing bowls
  • Measuring tools

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make Ginger Cookies

White Chocolate Dipped Ginger Cookies are soft, chewy, and full of delicious seasonal flavors that taste like Christmas in dessert form. It is so easy and quick to bake a batch, then dip in white chocolate for a festive holiday hallmark treat.

  1. Combine flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice and set aside.
  2. Cream the butter.
    Pro Tip: You can use a stand mixer or handheld mixer to cream the butter. To avoid flat cookies, make sure your butter is soft and at room temp and not melted, cold, or hard.
  3. Add brown sugar to the butter and mix until combined.
    Combine flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice and set aside. Cream the butter and brown suger
  4. Mix in molasses, egg and vanilla until well incorporated
  5. Mix in flour.
    Mix in molasses, egg, vanilla and flour
  6. Cover and place mixture in the refrigerator to chill.
    Pro-Tip: Make sure you let your cookie dough chill in the fridge for at least 30 minutes to avoid it becoming too sticky.
  7. Roll the chilled cookie dough into balls, coat with sanding sugar, and place on a parchment lined cookie sheet.
    Pro Tip: Use a 1 ½ tablespoon cookie scoop to evenly scoop out the cookie dough. You can use a 1 tablespoon cookie scoop if you do not have a 1 ½ tablespoon cookie scoop.
    Roll the chilled cookie dough into balls, coat with sanding sugar
  8. Using the flat bottom of a round glass, gently press down on the cookie dough balls.
  9. Bake at 350 Fahrenheit for 8-10 minutes and then allow the baked cookies to rest on the cookie sheet.
    Using the flat bottom of a round glass, gently press down on the cookie dough balls.
  10. Melt the white almond bark.
    Pro Tip: Microwave the bark for 1 minute, stir, heat for another 30 seconds, and stir until completely smooth.
  11. Dip ½ of the cooled cookie in the melted almond bark and place it on the baking sheet to harden.
    dipped the cookie in white chocolate
  12. Plate and enjoy!
    ginger cookies dipped in white chocolate

Tips

  • To avoid flat cookies, make sure your butter is soft and at room temp and not melted, cold, or hard.
  • You can use a 1 tablespoon cookie scoop if you do not have a 1 ½ tablespoon cookie scoop.
  • Make sure you let your cookie dough chill in the fridge for at least 30 minutes to avoid it becoming too sticky.

Storage Tips

  • To Store: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
  • To Freeze: You can freeze the baked/cooled cookie for up to 2 months. Allow the cookies to completely thaw before serving.
ginger cookies

Frequently Asked Questions

Can I make my cookie dough in advance?

You can make your cookie dough up to a day in advance if stored in the refrigerator. Cookie dough balls can also be frozen on a parchment-lined sheet and then transferred to a freezer bag. Bake the cookies from frozen and then dip them in the white chocolate after they are baked and cooled.

Can I make gingerbread man cookies from this recipe?

This recipe is more designed for chewy cookies, rather than crispy gingerbread man style cookies. However, you can roll the dough out between two sheets of parchment paper then refrigerate for 30 minutes. Using a cookie cutter dipped into flour, cut the gingerbread men out and place them on baking sheets lined with parchment paper. Refrigerate for another 30 minutes before baking to prevent spreading. Bake until the cookies are crisp and golden brown.

Do I have to dip my cookies in white chocolate?

No, you do not have to dip your cookies. They taste delicious any way you serve them!

Will I like these cookies if I don’t like molasses?

Yes, you will love these cookies, even with molasses! Molasses does have a distinct flavor and gives these cookies an almost brown sugar element. Plus, it makes them extra moist and chewy.

gingerbread kiss cookies on drying rack
5 from 1 vote
ginger cookies

Ginger Cookies (White Chocolate Dipped)

Serves — 30
White Chocolate Dipped Ginger Cookies are soft, chewy, and full of delicious seasonal flavors that taste like Christmas in dessert-form. Perfect for your holiday cookie swap!
Prep Time 10 mins
Cook Time 10 mins
Chill Time 30 mins
Total Time 50 mins

Ingredients
  

  • 3 cups all-purpose flour
  • tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ¾ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¾ cup salted sweet cream butter softened
  • ¾ cup light brown sugar packed
  • ½ cup + 2 tablespoons molasses
  • 1 large egg
  • tsp vanilla extract
  • 12 ounces white almond bark
  • Sanding sugar for coating the cookie dough balls

Instructions
 

  • Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.
  • Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.
  • Add brown sugar and continue mixing on medium-high for 1 minute.
  • Add the molasses, egg and vanilla. Mix just until well incorporated.
  • Add flour mixture and mix just until combined.
  • Cover and refrigerate for 30 minutes.
  • Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
  • Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
  • Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.
  • Using the flat bottom of a round glass, gently press down on the cookie dough balls, about ¼ inch tall.
  • Bake for 8 to 10 minutes. Allow the cookies to completely cool on the baking sheet.
  • Using a heat safe mixing bowl, heat the white almond bark in the microwave for 1 minute. Stir, and heat for another 30 seconds. Stir until completely smooth.
  • Dip ½ of the cooled cookie in the melted almond bark. Return the dipped cookie to the baking sheet to harden.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
  • To Freeze: You can freeze the baked/cooled cookie for up to 2 months. Allow the cookies to completely thaw before serving.
Tips:
  • To avoid flat cookies, make sure your butter is soft and at room temp and not melted, cold, or hard.
  • You can use a 1 tablespoon cookie scoop if you do not have a 1 ½ tablespoon cookie scoop.
  • Make sure you let your cookie dough chill in the fridge for at least 30 minutes to avoid it becoming too sticky.

Nutrition Info

Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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