White Chocolate Dipped Gingerbread Cookies – soft, chewy and perfect for the holidays. Soft and chewy gingerbread cookies dipped in creamy white chocolate. An easy holiday recipe, perfect for gifts, cookie boxes and Christmas baking.
The beginning of December always makes me think of baking and trying out Christmas cookies. I love this time of year, when we’re cozied up in the warmth of our home. While waiting for the holidays, we plan everything that goes with them -decorations, gifts, and, of course, the unavoidable Christmas cookies!
If you love gingerbread cookies and haven’t tried them dipped in white chocolate, you absolutely must – they’re incredibly delicious. The white chocolate adds extra sweetness and softens the strong, spicy flavor of the cookies, while the festive sprinkles make them look festive and elegant.
These White Chocolate Dipped Gingerbread Cookies have everything you want in a holiday treat – they’re soft, chewy, spiced and beautifully decorated with very little effort. They’re perfect for gifting, parties, cookie exchanges, bake sales or cozy, quiet evenings with a cup of hot chocolate.
Ingredients
- All purpose flour
- Ground cinnamon
- Ground ginger
- Ground cloves
- Baking soda
- Sea salt
- Unsalted butter
- Dark or light brown sugar
- Dark unsulphured molasses
- Egg yolk
- Milk
- Vanilla extract
- High quality white chocolate
- Oil
The ingredient amounts and the full recipe can be found at the bottom of the post in the recipe card.
Now, here’s a quick step-by-step overview – with photos – on how to make perfect White Chocolate Dipped Gingerbread Cookies!
How to Make White Chocolate Dipped Gingerbread Cookies
1. Mix the dry ingredients
Combine the flour, baking soda, salt, ginger, cinnamon, and cloves.
2. Cream the butter and sugar
Using a mixer, beat the softened butter and sugar until light and fluffy.
3. Add the egg, molasses, and vanilla
Beat until smooth and well combined.
4. Combine the dry and wet ingredients
Gradually add the dry ingredients to the wet mixture and mix gently, just until a dough forms.
5. Chill the dough
Cover and refrigerate for at least 4 hours so the cookies don’t spread too much.
6. Shape the cookies
Scoop the dough with a spoon, roll into balls, and place them on a baking sheet lined with parchment paper.
7. Bake
Bake at 175°C (350°F) for 8–10 minutes, until cracks appear on top but the centers are still soft.
8. Cool
Transfer the cookies to a wire rack and let them cool completely before dipping.
9. Dip in white chocolate
Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each one. Dip each cookie halfway.
10. Add sprinkles
While the chocolate is still soft, sprinkle with festive sprinkles. Let them set, or place in the refrigerator for 10 minutes.
TIPS & TRICKS for perfect Gingerbread Cookies
- Ingredients at room temperature
- Butter, egg yolk, milk, and molasses should be at room temperature. The butter shouldn’t be too soft—when pressed, it should leave an indentation but not be shiny or overly soft. If it’s too soft, the cookies will spread too much while baking and turn greasy.
- Don’t skip chilling the dough
- Chilled dough produces thicker, softer cookies that won’t spread too much. Chill for at least 4 hours, preferably overnight.
- Don’t overbake the cookies
- Take them out while the centers are still soft. The edges should just be set—they’ll firm up as the cookies cool.
- Is the dough a little sticky? That’s a good thing!
- Slightly sticky dough makes the softest cookies. If it’s too sticky, chill it longer.
- Is the dough too firm?
Add 1 more teaspoon of milk and mix briefly. - Is the chocolate setting too quickly?
- Heat it in short bursts of 10 seconds, stirring each time.
- Add decorations immediately
Sprinkles stick best while the chocolate is still soft. - Bake one sheet at a time
- The oven bakes more evenly with a single sheet rather than two.
FAQs
Can I make these cookies ahead of time?
Yes! They’ll stay soft for up to one week when stored in an airtight container.
Is it necessary to chill the dough?
Yes — chilling the dough results in thicker, softer cookies and prevents spreading.
Which white chocolate is the best?
The best option is high-quality white baking chocolate. White chocolate chips can work, but they often require 1–2 teaspoons of oil.
Can I freeze them?
Yes. Baked cookies can be stored in the freezer for up to 3 months. Dough balls can also be frozen and baked directly without thawing—just add 1–2 minutes to the baking time!
Can I roll the cookies in sugar instead of dipping them?
Of course! You’ll get a shiny, slightly crisp crust.
How to store and freeze
Storage:
In an airtight container for up to 1 week.
Freezing baked cookies:
Up to 3 months — thaw before serving.
Freezing raw dough:
Form into balls, freeze on a tray, transfer to a bag, and bake directly from the freezer (add 1–2 minutes to the baking time).
More holiday recipes you’ll love
White Chocolate Cranberry Cookies
Sweet, slightly sour, and perfectly festive.
Christmas Sugar Cookies
Perfect for decorating with icing—they don’t spread.
Chocolate Crinkle Cookies
Rich, soft, perfect with hot chocolate.
If you enjoyed this recipe, fill out the subscribe form for more recipes every week, rate the recipe, and follow me on Pinterest, Instagram, and Facebook.
White Chocolate Dipped Gingerbread Cookies
White Chocolate Dipped Gingerbread Cookies – soft, chewy and perfect for the holidays. Soft and chewy gingerbread cookies dipped in creamy white chocolate. An easy holiday recipe, perfect for gifts, cookie boxes and Christmas baking.
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup light brown sugar
- 1/3 cup dark unsulphured dark molasses
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk
- 9 oz (225 g) finely chopped high quality white chocolate or 1 1/2 cups mini white chocolate chips
- 1/2 – 1 teaspoon Oil
- Red, white and green sprinkles, optional
Instructions
- In a medium bowl, combine the dry ingredients: flour, cinnamon, ginger, cloves, baking soda, and salt. Set aside.
- In a stand mixer bowl—or a large bowl if using a hand mixer—beat the softened butter and brown sugar at medium-high speed until light and fluffy, about 2 minutes.
- Add the molasses, egg yolk, and vanilla, and beat until smooth, scraping the sides of the bowl if necessary.
- Reduce the speed to low and gradually add the dry ingredients until you have a soft, smooth dough. Do not overmix! Wrap and chill for 4 hours, preferably overnight.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop 1 tablespoon of dough and roll it between your palms to form smooth balls. Place them on the prepared baking sheet, 2 inches apart.
- Bake for 8–10 minutes, until the edges are set, the tops are cracked, and the centers remain soft. Remove from the oven and cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl. Set the microwave to 50% power. Heat for 30 seconds, then stir. Continue heating in 15–20 second intervals, stirring between each, until the chocolate is almost fully melted. Add ½ teaspoon of oil and stir until smooth.
- Dip the cooled cookies halfway into the melted chocolate and sprinkle with festive sprinkles.
Notes
Ingredients at room temperature
Butter, egg yolk, milk, and molasses should be at room temperature. The butter shouldn’t be too soft—when pressed, it should leave an indentation but not be shiny or overly soft. If it’s too soft, the cookies will spread too much while baking and turn greasy.
Don’t skip chilling the dough
Chilled dough produces thicker, softer cookies that won’t spread too much. Chill for at least 4 hours, preferably overnight.
Don’t overbake the cookies
Take them out while the centers are still soft. The edges should just be set—they’ll firm up as the cookies cool.
Is the chocolate setting too quickly?
Heat it in short bursts of 10 seconds, stirring each time.
How to store and freeze
Storage:
In an airtight container for up to 1 week.
Freezing baked cookies:
Up to 3 months — thaw before serving.
Freezing raw dough:
Form into balls, freeze on a tray, transfer to a bag, and bake directly from the freezer (add 1–2 minutes to the baking time).
Nutrition Information:
Yield: 55 Serving Size: 1Amount Per Serving:Calories: 95Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 6mgSodium: 45mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 1g
Leave a Reply