These soft and chewy White Chocolate Dipped Ginger Cookies are a perfect balance of warm, spiced flavors and smooth, creamy white chocolate. The contrast of the spicy ginger cookies with the sweetness of white chocolate makes each bite a delight. Whether you’re looking for a festive holiday treat or a year-round indulgence, these cookies are sure to please.
Why You’ll Love This Recipe
I absolutely love how these ginger cookies are a perfect blend of sweetness and spice. The soft, chewy texture of the cookies is enhanced by the crispy sugar coating, while the white chocolate adds a luscious richness that perfectly complements the warmth of the ginger and other spices. This recipe is easy to make, and the cookies come out beautifully every time—crispy around the edges with a soft center. The white chocolate dip makes them feel like a special treat, and they’re always a hit at holiday parties, family gatherings, or as a sweet snack to enjoy with a cup of tea or coffee.
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar, divided
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1 cup white chocolate chips or chopped white chocolate
2 tablespoons vegetable oil or coconut oil (for melting the chocolate)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and 3/4 cup of granulated sugar together until light and fluffy.
Add the egg, molasses, and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls and roll them in the remaining 1/4 cup of sugar to coat. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, melt the white chocolate and vegetable oil (or coconut oil) in 20-30 second intervals, stirring in between, until smooth and fully melted.
Dip the cooled cookies halfway into the melted white chocolate, letting any excess drip off. Place the dipped cookies onto parchment paper to set.
Allow the white chocolate to harden completely before serving or storing.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Dipped in Dark Chocolate: If you prefer a less sweet contrast, try dipping the cookies in dark chocolate instead of white chocolate.
Spice Variation: Adjust the spices according to your taste. You can add extra cinnamon or nutmeg for a more intense flavor.
Add-ins: Mix in chopped crystallized ginger or even small pieces of candied orange peel for a citrusy twist.
Gluten-Free Option: Use a gluten-free flour blend as a substitute for all-purpose flour.
Storage/Reheating
Storage: Store the ginger cookies in an airtight container at room temperature for up to 1 week. If you live in a humid area, consider refrigerating them to keep the white chocolate from softening.
Freezing: You can freeze the un-dipped cookies before baking for up to 3 months. Just bake them from frozen, adding a minute or two to the baking time. Once dipped in white chocolate, freezing is not recommended as the chocolate may lose its texture.
Reheating: If you prefer warm cookies, gently heat them in the microwave for 10-15 seconds. However, be mindful that reheating may soften the white chocolate coating.
Related Recipes:
- Chocolate Dipped Orange Shortbread Cookies
- Ginger Turmeric Vanilla Cookies
- Soft Gingerbread Cookies with Maple Glaze
FAQs
How do I know when the White Chocolate Dipped Ginger Cookies are done baking?
I usually bake them for 8-10 minutes. The edges should be set and slightly golden, but the centers should still look a bit soft. Once they cool, they firm up while maintaining a chewy texture.
Can I use other types of chocolate instead of white chocolate?
Absolutely! Dark or milk chocolate works just as well for dipping. Just be sure to melt the chocolate gently to avoid burning it.
Why do I need to roll the dough in sugar before baking?
Rolling the dough in sugar before baking gives the cookies a sparkly, sweet coating that adds both flavor and texture. It also helps to create a crisp edge while keeping the center soft.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time! Just wrap it in plastic wrap and refrigerate for up to 2 days. Let the dough come to room temperature before rolling it into balls and baking.
Can I substitute molasses with honey or maple syrup?
Molasses gives these cookies their signature rich flavor, so I recommend using it if possible. However, honey or maple syrup can be used as a substitute, though it may slightly change the flavor and texture.
Conclusion
These white chocolate dipped ginger cookies are the perfect balance of sweet and spicy, making them a delightful treat for any occasion. The combination of soft ginger cookies with a white chocolate dip creates a delicious contrast that’s sure to satisfy any sweet tooth. With their simple ingredients and easy-to-follow instructions, this recipe is one you’ll want to make over and over again. Whether for the holidays or as a sweet snack, these cookies are a true crowd-pleaser!
📖 Recipe:
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White Chocolate Dipped Ginger Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy white chocolate dipped ginger cookies are a perfect combination of warm spices and creamy white chocolate. The ginger cookies’ sweet, spiced flavor contrasts beautifully with the smooth chocolate coating. Ideal for holiday gatherings, parties, or a sweet snack, this easy-to-make recipe will be loved by all!
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar, divided
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1 cup white chocolate chips or chopped white chocolate
2 tablespoons vegetable oil or coconut oil (for melting the chocolate)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and 3/4 cup of granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and roll them in the remaining 1/4 cup of sugar to coat. Place the dough balls onto the baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, melt the white chocolate and vegetable oil (or coconut oil) in 20-30 second intervals, stirring in between until smooth.
- Dip cooled cookies halfway into the melted white chocolate and let excess drip off. Place cookies on parchment paper to set.
- Allow white chocolate to harden before serving or storing.
Notes
You can dip the cookies in dark or milk chocolate for a different flavor.
Customize the spices by adding more cinnamon or nutmeg as desired.
For a unique twist, add chopped crystallized ginger or candied orange peel to the dough.
Store cookies in an airtight container for up to 1 week at room temperature. Refrigerate if you live in a humid area to keep the white chocolate from softening.
Freezing un-dipped cookies is an option. Bake them from frozen with a slight increase in baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
