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White Chocolate Dipped Ginger Cookies
4.9 from 192 votes

White Chocolate Dipped Ginger Cookies

These ginger cookies feature warm spices like ginger, cinnamon, cloves, and nutmeg embedded in a soft, chewy dough made with molasses and brown sugar. After baking, the cookies are cooled and dipped in melted white chocolate for a sweet, creamy coating. Decorative Candy Melts or tinted royal icing adds festive color and finish to the cookies.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
30 mins
Servings: 30 Cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves ground
  • 1/4 tsp ground nutmeg
  • 3/4 cup butter softened, unsalted
  • 1/2 cup + 3 Tbsp granulated sugar , divided
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • Candy Melts or tinted royal icing, red and green

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended.
  3. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  4. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar.
  5. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  7. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time.
  8. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  9. If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
  10. *You can also use the holly sprinkles that some grocery stores and craft stores carry around the holidays.

Notes

  • This cookie recipe is adapted from Allrecipes, maintaining the original spice balance and texture.