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
