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 ¼ cups all purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup 1 stick unsalted butter, softened
- ⅔ cup light brown sugar
- ⅓ cup dark unsulphured dark molasses
- ½ teaspoon vanilla extract
- 1 ½ teaspoons milk
- 9 oz 225 g finely chopped high quality white chocolate or 1 ½ cups mini white chocolate chips
- ½ - 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
Serving: 1gCalories: 95kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 6mgSodium: 45mgSugar: 7g
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