Indulgent white chocolate dipped ginger cookies are perfect for fans of ginger and white chocolate. I love to make molasses and ginger Christmas cookies every year, although I do play around with the recipe a bit and make different variations. Christmas ginger snap cookies are great for a cookie exchange party. If you can bear to part with some, of course!
You know that ginger cookies are always good but add white chocolate to elevate them to the next level. These gingerbread white chocolate cookies are always impressive. They’re just so delicious! Even if you’re not a white chocolate fan you can make these. They’re nice with dark or milk chocolate too. Or even without the chocolate!
White Chocolate Dipped Ginger Cookies Ingredients
The usual suspects – flour, baking soda, butter, sugar, and egg – are included in the recipe. In addition you will need cinnamon and ginger for a warm, earthy spicy flavour, plus salt, molasses, shortening, and white chocolate chips.
The molasses in these dipped gingersnaps adds a rich sweetness to the flavour and helps them stand out from cookies using just sugar in the dough.
Why you will Love this White Chocolate Gingerbread Cookie Recipe
These gingerbread white chocolate cookies are great for gift giving and holiday parties. They are soft cookies but also slightly chewy cookies making them the best of both worlds!
How to Make Molasses and Ginger Christmas Cookies
Whether these are for a cookie exchange or for you to enjoy, they’re not difficult to make. Grab a couple of bowls first of all. Combine the flour with the baking soda, salt, and spices in one bowl. Beat the butter with the brown sugar and molasses in another. This is one of those cookie recipes that is easy to make (thankfully!).
Now you can mix the dry ingredients into the wet ingredients. Have the whisk speed on low when you do this. If not, you will have flour flying up into the air (trust me on this!)
Remove the cookie dough from the bowl, flatten and wrap in plastic wrap. These dipped gingerbread cookies need to chill in the refrigerator.
Now you can roll out the dough. It will be cold so should roll out easily. Cut out the cookies with a round cookie cutter and arrange them on parchment paper lined baking sheets. Cook then let them cool completely. Once they’re cool you can dip them in melted chocolate!
See how simple these white chocolate dipped molasses cookies are? You need to plan slightly ahead because chilling the cookie dough is important. It helps them keep a neat round shape instead of coming out ragged after you bake these gingersnap cookies.
Tips for Perfection
I like to use sheets of parchment paper for these chocolate dipped gingerbread cookies as well as other kinds of cookies. These parchment paper sheets are my favourite. Having them stuck to a baking sheet and breaking off isn’t fun. Make sure you cool the cookies on a wire rack completely before dipping in the chocolate.
Use any kind of chocolate you prefer or try different ones. I love creamy white chocolate and think it goes best with the ginger flavour. If you aren’t a fan of chocolate, and I know some people aren’t, another option would be adding a royal icing with festive sprinkles on top. If you want less sweetness, you can just add a white chocolate drizzle instead of the half dip. Or you could even leave these soft molasses cookies plain if you want to showcase the ginger flavour most of all. No matter how you make them, these are the best ginger cookies!
Ginger Cookie FAQs
The main difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus gingersnap cookies that are crisper. You can make your molasses cookies crispier by baking them a little longer.
These ginger cookies freeze well in an airtight container, but add the chocolate dip after thawing to room temperature for best results.
What You Might Not Know About Ginger
I love these gingerbread white chocolate cookies so much. I’m a huge ginger fan! As you nibble white chocolate dipped ginger cookies, consider this. The word ‘gingerbread’ comes from ‘gingebras’, an Old French word for preserved ginger.
Ginger has been around for thousands of years and it’s used for medical reasons as well as its great flavour. The ancient Indians and Chinese used it as a tonic for various ailments. It’s also used as a stomach settler.
Nuremburg is Germany is the ‘Gingerbread Capital of the World’ while June 5 and November 21 are National Gingerbread Days. These Christmas ginger snap cookies are far too good to only make twice a year though! I typically prepare molasses and ginger Christmas cookies during the holidays but they’d be great at any time of year. Else don’t forget these are a great option for a cookie exchange or a holiday party if that’s something you do.
I guarantee these molasses and ginger Christmas cookies are super-easy to make, and they’re soft and delicious. The warm spices and ginger flavour shines through and there is no such thing as stopping after one. I also guarantee you’ll want a second (or third!) These chewy ginger cookies really are that good.
White Chocolate Dipped Ginger Cookies
White Chocolate Dipped Ginger Cookies
- 2/3 Cups unsalted butter softened
- 3/4 Cup brown sugar packed, light or dark
- 2/3 Cup molasses
- 1 egg
- 1 Teaspoon vanilla extract
- 3 1/2 cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Tablespoon ground ginger
- 3/4 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 Cups white chocolate chips
- 1 Tablespoon shortening
- Using a hand mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy.
- Add the brown sugar and molasses and beat on medium speed until creamy.
- Beat in the egg and vanilla on for 2 full minutes at full speed.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together.
- On low speed, gradually mix into the wet ingredients just until combined.
- Divide dough in half and place in plastic wrap. Flatten each piece to create a disc shape. Chill the discs overnight.
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper and set aside.
- Remove a disc of cookie dough from the refrigerator.
- Flour your work surface (plus hands and rolling pin). Roll out disc to ¼ inch thick. Cut into circles with a cookie or biscuit cutter. Place circles on the prepared baking sheets. The dough scraps can be rolled again to use it all.
- Bake cookies for 7 to 11 minutes. Rotate the pan after 4 minutes. Watch closely to see when done according to how soft you want them. Softer cookies will be cooked in a shorter time than if you want crunchier cookies.
- Cool the cookies for 5 minutes on the cookie sheet then transfer to a cooling rack. Cool completely.
- Once completely cooled, or next day, combine chocolate chips and shortening in microwave safe bowl. Melt in microwave in 5 second intervals, stirring in between.
- Decorate cookie circles by dipping into melted chocolate and letting harden on a wire rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out this white chocolate dipped ginger cookies recipe! Also, let me know if you get creative and add different toppings to your cookies or have any favourite holiday recipes you love to make each holiday season. I make these ginger cookies dipped in white chocolate every year!
If you are looking for a new recipe, give this perfect Christmas cookie a try! Happy Baking, friends!
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.