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These white chocolate dipped ginger cookies combine warm, spiced gingerbread flavor with creamy white chocolate for a cookie that’s festive, flavorful and perfect for gifting or holiday platters. The dough is rich with molasses and fragrant spices, creating soft cookies that pair beautifully with a dip in melted white chocolate. With a bit of chilling and some simple decorating, these cookies are sure to impress. Enjoy them at holiday parties or tuck them into cookie tins for a homemade gift that’s sure to be appreciated.
These white chocolate dipped ginger cookies combine cozy spices and creamy chocolate for a soft, festive cookie perfect for holiday gifting.
More festive baking ideas include crinkle Grinch cookies, dipped sugar cookie sticks and cranberry pistachio white chocolate bark.
Why You’ll Love It
Packed with spice: Ginger, cinnamon, allspice and cloves create a bold, warm flavor.
Soft and chewy: These cookies have the perfect texture, especially when slightly underbaked.
Make ahead friendly: The dough chills overnight so you can bake the next day.
Perfect for decorating: The white chocolate dip adds a pretty finish without needing icing.
Freezer friendly: Great for holiday prep or making in bulk.
While Chocolate Dipped Ginger Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Gives the cookies a rich, tender texture.
Brown sugar: Adds sweetness and moisture with a hint of molasses.
Molasses: Provides deep flavor and a chewy texture.
Egg: Binds the dough and adds richness.
Vanilla extract: Enhances the overall flavor.
All purpose flour: Forms the structure of the cookie dough.
Baking soda: Helps the cookies rise slightly and brown.
Ground ginger: Brings that bold, classic ginger flavor.
Ground cinnamon: Adds warmth and balances the ginger.
Ground allspice: Contributes a slightly sweet, peppery depth.
Ground cloves: Rounds out the spice mix with strong aromatic flavor.
White chocolate chips: Used for dipping the baked cookies.
Shortening: Helps the melted chocolate stay smooth and set properly.
How to Make White Chocolate Gingerbread Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter: Beat until smooth and creamy.
Add sugar and molasses: Mix until well combined.
Add egg and vanilla: Beat until light and fluffy.
Mix dry ingredients: Whisk flour with baking soda and spices.
Combine wet and dry: Mix on low until just combined.
Chill the dough: Wrap, flatten into discs and chill overnight.
Roll and cut: Roll to ¼ inch thick and cut into circles.
Bake the cookies: Bake until set, adjusting time for desired softness.
Cool completely: Let cookies cool on rack before decorating.
Dip in chocolate: Melt chocolate with shortening and dip cooled cookies.
Substitutions and Variations
Make it gluten free: Use a 1:1 gluten free flour blend suitable for baking.
Try another kind of chocolate: Swap white chocolate for dark or milk chocolate.
Add orange zest: Mix a little zest into the dough or sprinkle on top.
Add crunch: Sprinkle crushed peppermint or chopped toasted nuts onto the dipped edge.
No shortening? Use a little coconut oil or melted butter instead.
Serving Suggestions
With a drink: Serve with eggnog pudding shots or Grinch green hot chocolate for a cozy seasonal pairing.
With other cookies: Load up your cookie tray with other festive favorites like almond horn cookies, gingerbread pizzelle and Italian fig X cookies.
As a gift: Wrapped up in cellophane and tied with a pretty bow, these make a cute gift.
How to Store Chocolate Dipped Cookies
Store: Keep the cookies in an airtight container at room temperature. They should stay fresh for about a week.
Freeze: These ginger cookies freeze well in an airtight container, but add the chocolate dip after thawing to room temperature for best results.
Thaw: Defrost on the countertop or in the fridge.
Top Tips
Chill the dough overnight: This makes it easier to roll and enhances the flavor.
Use parchment paper: This stops the cookies from sticking to the baking sheet. These parchment paper sheets are my favorite.
Don’t overbake: Keep a close eye so they stay soft and chewy.
Use quality white chocolate: It melts more smoothly and tastes better.
Let chocolate set completely: This keeps the cookies neat for gifting or stacking.
Dipped 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.
Yes, it can be made and chilled up to 48 hours before baking.
No, you can use any shape or size you like.
White Chocolate Dipped Ginger Cookies
White Chocolate Dipped Ginger Cookies
Equipment
- Electric Mixer or Stand Mixer with Paddle Attachment
- Wooden Spoon or Spatula
Ingredients
- ⅔ Cup unsalted butter, at room temperature
- ¾ Cup brown sugar, packed, light or dark
- ⅔ Cup molasses
- 1 egg
- 1 Teaspoon vanilla extract
- 3 ½ Cups all purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 1 Tablespoon ground ginger
- ¾ Tablespoon ground cinnamon
- ½ Teaspoon ground allspice
- ½ Teaspoon ground cloves
- 3 Cups white chocolate chips
- 1 Tablespoon shortening
Instructions
- 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 disk shape. Chill the disks overnight.
- Preheat oven to 350°F. Prepare baking sheets with parchment paper and set aside.
- Remove a disk of cookie dough from the refrigerator.
- Flour your work surface (plus hands and rolling pin). Roll out disk 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 let them set on a wire rack.
Notes
Use parchment paper: This stops the cookies from sticking to the baking sheet.
Don’t overbake: Keep a close eye so they stay soft and chewy.
Use quality white chocolate: It melts more smoothly and tastes better.
Let chocolate set completely: This keeps the cookies neat for gifting or stacking.
Nutrition
These white chocolate dipped ginger cookies are everything a holiday cookie should be. They’re easy to make, rich with seasonal spices and finished with a creamy chocolate dip that looks as good as it tastes. You can make the dough ahead, roll it out the next day and decorate them with minimal effort. These dipped ginger snap cookies are festive enough for special occasions but also simple enough for everyday baking.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These white chocolate dipped ginger cookies are my new favorite! The ginger flavor with the white chocolate is just amazing. I’ll be making them all season!