Name: White Chocolate Dipped Ginger Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1/4 cup molasses; 1 large egg; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup white chocolate chips or melting wafers

Why You’ll Love White Chocolate Dipped Ginger CookiesRecipe

These cookies combine the nostalgic taste of classic gingerbread with a modern twist. The texture is irresistibly soft, thanks to the perfect balance of butter and molasses, and each bite is infused with warming spices like cinnamon, ginger, and cloves. The dip in white chocolate not only makes them beautiful but adds a creamy contrast to the spiced cookie. They’re quick to make, freezer-friendly, and ideal for gifting or entertaining during the holiday season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup white chocolate chips or melting wafers

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the molasses and egg until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll the dough into 1-inch balls and space them 2 inches apart on the prepared baking sheet.
Bake for 8–10 minutes, until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
Dip half of each cooled cookie into the melted white chocolate, let the excess drip off, and place them on parchment paper to set.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 150 kcal per cookie

Variations

Dark Chocolate Dip: Swap white chocolate for dark chocolate for a richer, less sweet finish.
Citrus Twist: Add orange zest to the dough for a bright citrus note that complements the spices.
Spicy Kick: Add a pinch of cayenne pepper or extra ginger for a spicier cookie.
Sugar Coated: Roll the dough balls in coarse sugar before baking for a sparkly, crunchy exterior.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
Vegan Option: Use plant-based butter, a flax egg, and dairy-free white chocolate.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 10 days.
To freeze, place cookies in a single layer in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
No reheating is necessary, but if you want to warm them slightly, microwave for 5–10 seconds.

FAQs

What kind of molasses should I use?

Use unsulfured molasses for the best flavor. Avoid blackstrap molasses, as it is too bitter and overpowering for cookies.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Let it thaw in the fridge before baking.

Why are my cookies too hard?

Overbaking can cause hard cookies. Bake just until the edges are set and the centers are still soft for the best texture.

Can I use fresh ginger instead of ground?

It’s best to use ground ginger for consistent spice flavor, but you can add a small amount of finely grated fresh ginger for a bolder taste.

How do I melt white chocolate without burning it?

Melt it in 20-second intervals in the microwave, stirring between each until smooth. Alternatively, use a double boiler on low heat.

Can I skip the chocolate dip?

Absolutely. The cookies are delicious on their own, though the white chocolate adds a sweet, creamy contrast.

How do I keep the chocolate from smudging?

Allow the dipped cookies to rest undisturbed on parchment paper until the chocolate is fully set, about 30 minutes at room temperature or 10 minutes in the fridge.

Can I use chocolate chips instead of wafers?

Yes, but wafers tend to melt more smoothly. If using chips, add a teaspoon of coconut oil to help with consistency.

Are these cookies good for shipping?

Yes, they hold up well and make great holiday gifts. Just be sure the chocolate is fully set before packaging.

Can I make these cookies smaller or larger?

Yes. Just adjust the baking time slightly—reduce by a minute or two for smaller cookies, and increase by a few minutes for larger ones.

Conclusion

White Chocolate Dipped Ginger Cookies offer the perfect balance of cozy spice and sweet indulgence. With a tender bite and beautiful presentation, they’re a festive favorite that’s as fun to make as they are to eat. Whether you’re baking for a holiday party, gifting to loved ones, or just enjoying a quiet evening treat, these cookies are sure to bring warmth and joy to any occasion.