White Chocolate Dipped Ginger Cookies (2024)

These white chocolate dipped ginger cookies are a perfect Christmas cookie! They’re soft ginger and molasses cookies with white chocolate and Christmas sprinkles!

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I always love the excuse to make and eat cookies, so this year I was happy to participate in the great food blogger cookie swap once again. This year I made some white chocolate dipped ginger cookies! These cookies are delicious and adorable (top them with the cutest red, white and green sprinkles to make them festive!)

So the Great Food Blogger Cookie Swap works in that each person who participates makes 3 dozen cookies of one variety, send a dozen to 3 different bloggers across the country and receives a dozen cookies from 3 other bloggers in return.

This year I got cookies from Turnips 2 Tangerines, and Apron Warrior ! I sent my ginger cookies to Balancing Motherhood, and CopyKat Recipes!

These cookies are great for taking a plate to your neighbors, mailing to family or friends across the country, for a cookie exchange, or serving a big plateful at a holiday party!

I used the same dough as I used in the gingerhalf of my gingerdoodle cookies. The dough makes about 2 1/2 dozen cookies. But is easily doubled if you need more cookies! This is a super easy cookie dough to make.

Ingredients Needed:

This is a quick overview of the ingredients you’ll need for this White Chocolate Ginger Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• butter – to hold ingredients together and add a nice flavor
• granulated sugar – to sweeten the cookies
• brown sugar – to sweeten the cookies and make them nice and chewy
• egg – to hold everything together
• vanilla extract – to add a little flavor
• molasses – this gives the cookies their traditional brown color, and a delicious molasses flavor
• ground cinnamon, ground cloves, ground nutmeg, and ground ginger – for the perfect ginger and cinnamon based cookie
• salt – to balance out the sweetness of the cookies
• all purpose flour – the bulk of the cookies
• baking soda – to give the cookies lift, and keep them from being dense
• white chocolate chips – for melting and dipping the cookies into
• festive sprinkles – for color, and fun

How to make White Chocolate Dipped Ginger Cookies?

1. Preheat the oven and line a baking sheet or two with parchment paper, or a nonstick liner. Get all your ingredients mis en place if desired.
2. Cream together your butter and sugars in a large bowl for a couple minutes until they are nice and light and fluffy. I like to use a stand mixer with a paddle attachment, but a hand mixer works, or your arms and a whisk.
3. Add in the egg, vanilla extract, and molasses. Mix it until just combined.
4. Dump the dry ingredients into the wet ingredients, and stir it together just until you have a nice soft dough.
5. Mix together the cinnamon and sugar in a small bowl for the cinnamon sugar topping.
6. Scoop the cookie dough into 1 1/2 to 2 TBS sized balls, and roll the dough into smooth balls. Dip the cookie dough balls into the cinnamon sugar and roll them around. Then place them at least 2 inches apart on the prepared cookie sheet.
7. Bake until the cookie tops are nice and crinkly and the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet, then place cookies on to wire racks to cool completely.
8. Add the white chocolate chips to a microwave safe bowl. You can add coconut oil to the boil as well, if desired, it will help the chocolate melt even smoother. Microwave in 30 second increments until you can stir the chocolate smooth.
9. Dip cookies half way into the creamy white chocolate. Scrape the bottom of the cookie against the side of the bowl to let the excess chocolate drip off. Place the dipped cookie onto sheets of parchment paper or wax paper.
10. Sprinkle the tops with colorful sprinkles if you want. I love adding fun colors for Christmas, or other holidays if you’re making them at different times of the year. Let the cookies sit until the chocolate is set.

Tips and Tricks:

• Use an unsulphured molasses for the best taste. Avoid black strap molasses or sulphured molasses as they will be bitter, and very intense.
• You can make these cookies bigger or smaller as desired. Adjust the baking time to a minute or two less for smaller cookies. And a minute or two more for larger cookies.
• These cookies keep their soft and chewy texture for a few days. Store cookies in an airtight container, ziptop bag, or other covered container for up to 5 days.

These white chocolate dipped ginger cookies are some of the best chewy cookies for the holiday season. They’re the perfect treat to enjoy during the holidays and are one of my favorite cookies ever. I love the sweet white chocolate paired with the slightly spicy ginger and molasses cookies!