With the holidays right around the corner, these Gingerbread Cookies dipped in White Chocolate are sure to become a favorite.
I have been baking my whole life the gingerbread flavor in these gingerbread cookies make them one of my all-time favorite desserts for any time of the day! Follow up with some Gingerbread Squares with Eggnog Frosting or Cranberry Bliss Bars
Let the holiday season baking begin and let these cookies be at the top of that holiday baking list!
They are loaded with gingery goodness that is deliciously complimented by holiday spices and molasses to give them such a rich depth of flavor you just don’t find in nearly any other cookie. Soft on the inside, with a good crunch on the outside, you wouldn’t think these cookies could be improved upon by way of texture or flavor, but after dunking them in white chocolate, you won’t be able to resist. They look good AND taste good!
These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp throughout ginger cookie just bake them a few minutes longer than listed.
These chewy ginger cookies dipped in white chocolate are perfect for gifting or for Christmas parties. They’re easier to make than you’d think. For decoration, you can add holiday sprinkles or silver balls, or really any of your favorite edible Christmas decorations! Sometimes I drizzle a bit of dark chocolate over them as well. I love the sweetness of the chocolate paired with the slightly spicy ginger and molasses.
Whether you want to get a head start on your Christmas baking or need to bring a dessert to a holiday party, or if you are just looking for the perfect treat to have around your house, I highly highly recommend making these to share!
Ingredients for Gingerbread Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Homemade gingerbread spice
- Full-fat or non-dairy milk
- Unsalted butter
- Granulated sugar
- Light or dark brown sugar packed
- Vanilla extract
- White chocolate chips
- Coconut oil
Brown Sugar: I prefer using dark brown sugar as it provides extra moisture and a rich flavor with subtle caramel undertones that compliments the gingerbread spices perfectly.
Molasses: Be sure to use dark molasses as it will give these pancakes the distinct gingerbread flavor most people are accustomed to.
Pure Vanilla Extract: Using a high quality pure vanilla extract gives a subtle rich sweet flavor. It also brings out the flavors of the other ingredients in the mix.
Gingerbread Spice: You can use store bought gingerbread spice but I recommend making your own with this 5-minute gingerbread spice recipe.
how to make Gingerbread Cookies dipped in white chocolate
STEP ONE: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add granulated sugar, brown sugar and molasses and then beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed.
STEP TWO: Beat in the egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
STEP THREE: In a separate medium bowl, whisk the flour, baking soda, baking powder, salt, and homemade gingerbread spice together until combined.
STEP FOUR: On low speed, slowly mix dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky.
STEP FIVE: Chill dough for at least 1 hour or up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
STEP SIX: Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
STEP SEVEN: Scoop dough out and shape into cookie dough balls using cookie scoop, then roll in the remaining granulated sugar.
STEP EIGHT: Transfer to prepared cookie sheet, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in a preheated oven for 10-12 minutes. Transfer to wire racks to cool completely. Once completely cool, decorate as desired.
STEP NINE: In a microwave safe bowl, melt white chocolate chips with coconut oil in the microwave on high power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny.
STEP TEN: Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to parchment paper to set at room temperature.
how to store
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Can this cookie dough be made ahead of time?
Cookie dough can be made 3 days in advance. When you are ready to bake them, make sure to bring the dough to room temperature first, form into balls, and then bake in a 350°F preheated oven for 10-12 minutes.
can I freeze these cookies?
Yes! You can freeze baked and unbaked cookies.
Baked and decorated (or not decorated) cookies freeze well for up to 3 months. Simply thaw in the refrigerator overnight. Unbaked cookie dough (just the dough prepared through step 2) also freezes well. Thaw overnight in the refrigerator then continue with step 3.
Is gingerbread spice the same as pumpkin pie spice?
Pumpkin pie spice is made with only 5 spices: cinnamon, ginger, nutmeg, allspice, and cloves. It’s more mild than the gingerbread spice and has more cinnamon. Gingerbread spice also contains additional spices such as black pepper or coriander, which bring a more Christmassy feeling.
What flavors go well with gingerbread?
Coffee tends to be my first choice but there are so many other flavor options to pair with gingerbread: lemon, white chocolate, caramel, chocolate – to name a few.
Do I really need to chill this cookie dough?
Yes, you do. Chilling the dough allows the butter to solidify which keeps the cookie from spreading while baking and produces a thick cookie.
BBQ Bakers Tips & Tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- To make dairy-free, use your favorite non-dairy milk, plant-based butter and vegan white chocolate chips
- You can also decorate with holiday sprinkles that some grocery stores and craft stores carry around the holidays.
No need to break out the cookie cutter with these chewy gingerbread cookies because these white chocolate dipped ginger cookies are a perfect Christmas cookie! They’re soft and chewy cookies with melted chocolate and Festive sprinkles — they are sure to get you in the holiday spirit.
Other delicious cookie recipes to try:
- Chocolate Zucchini Cookies
- Gingerbread Pancakes
- 5 minute Gingerbread Spice
- Mint Chocolate Cookies
- Peanut Butter Chocolate Chip Cookies
- Old-fashioned Chocolate Chip Cookies
- Favorite Sugar Cookies
Gingerbread Cookies dipped in White Chocolate
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon gingerbread spice find the homemade recipe
- ¾ cup unsalted butter softened
- ¼ cup granulated sugar + 3 tbsp. for rolling
- ½ cup light or dark brown sugar packed
- 1 large egg
- ¼ cup molasses
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1-2 teaspoons coconut oil
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the ¾ cup butter for 1 minute on medium speed until completely smooth and creamy. Add the ¼ cup granulated sugar and ½ cup brown sugar and ¼ cup molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in 1 large egg and 2 tsp vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
- In a separate medium bowl, whisk the 2 cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, ½ tbsp. gingerbread spice together until combined. On low speed, slowly mix dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky.
- Chill dough for at least 1 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Scoop dough out about 1 ½ Tbsp. at a time, shape into balls then roll in remaining 3 Tbsp. granulated sugar.
- Transfer to prepared baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 10-12 minutes. Transfer to a wire rack to cool completely. Once completely cool, decorate as desired.
- In a microwave safe bowl, melt 1 cup white chocolate chips with 1 tsp coconut oil at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny.
- Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to parchment paper to set at room temperature.
- You can also decorate with sprinkles that some grocery stores and craft stores carry around the holidays.
- Cookies stay fresh covered in airtight container at room temperature for up to 1 week, if they last that long.
- Make Ahead: Make this dough ahead of time and chill in airtight container for up to 3 days.
- Freezing Instructions: Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough (just the dough prepared through step 2) freeze well – up to three months. Thaw overnight in the refrigerator then continue with step 3.
DID YOU MAKE THIS RECIPE?
Word of mouth is the kindest compliment you could give!
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Didn’t even roll in granulated sugar and they were delicious.
For sure!! The granulated sugar is just an added decoration. So happy you loved them 🙂