Name: White Chocolate Dipped Ginger Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 3 Tbsp granulated sugar (divided); 1/2 cup packed light-brown sugar; 1 large egg; 1/4 cup molasses; 2 tsp vanilla extract; 3 cups white chocolate chips; 3 Tbsp shortening; Red and green candy melts (or tinted royal icing)

Ingredients

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

3/4 cup unsalted butter, softened

1/2 cup + 3 Tbsp granulated sugar, divided

1/2 cup packed light-brown sugar

1 large egg

1/4 cup molasses

2 tsp vanilla extract

3 cups white chocolate chips

3 Tbsp shortening

Red and green candy melts (or tinted royal icing)*

Instructions

Step 1: In a mixing bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg for about 20 seconds. Set aside.

Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together softened butter, 1/2 cup granulated sugar, and brown sugar until well blended.

Step 3: Mix in the egg, then blend in molasses and vanilla extract. With mixer on low speed, gradually add the dry ingredients and mix until combined. Cover the bowl with plastic wrap and chill the dough for 1 hour. Preheat the oven to 350°F during the last 10 minutes of chilling.

Step 4: Scoop about 1 1/2 tablespoons of dough at a time, shape into balls, then roll them in the remaining 3 tablespoons of granulated sugar.

Step 5: Place the coated dough balls on Silpat or parchment paper-lined baking sheets, spacing them 2 inches apart. Keep any unused dough chilled. Slightly flatten the tops for even baking. Bake in preheated oven for 8 to 10 minutes.

Step 6: Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Step 7: In a microwave-safe bowl, melt 1 cup of white chocolate chips with 1 tablespoon of shortening at a time. Microwave on high in 10-second intervals, stirring between, until smooth and runny. Work in batches to prevent burning.

Step 8: Dip half of each cooled cookie into the melted white chocolate. Run the cookie’s bottom lightly along the edge of the bowl to remove excess chocolate. Return to Silpat or parchment paper to set at room temperature. Repeat melting as needed with remaining chocolate chips; you may not use all 3 cups.

Step 9: For holly decorations, melt candy melts according to package instructions, working in small batches as they set quickly. Pour into a piping bag fitted with a #4 tip and pipe holly shapes. Allow to set at room temperature.

Step 10: *Alternatively, you can use holly sprinkles available at grocery or craft stores for a simpler decoration.

Tips & Variations

Chilling the dough before baking helps the cookies hold their shape and enhances the flavor.

If you prefer a less sweet cookie, reduce the molasses slightly or use semi-sweet chocolate instead of white chocolate.

For easier dipping, keep the melted chocolate warm by placing the bowl over a pot of warm water to maintain a smooth consistency.

You can substitute red and green candy melts with tinted royal icing for decorations if you prefer.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If decorated with white chocolate, allow the coating to fully set before stacking. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature. Reheating is not necessary; serve them as is for the best texture.

FAQs

Can I use dark or milk chocolate instead of white chocolate?

Yes, you can substitute dark or milk chocolate chips to dip the cookies for a different flavor profile. Adjust the amount of shortening to achieve a smooth dipping consistency.

How do I prevent the white chocolate from seizing while melting?

Heat the white chocolate chips and shortening in short 10-second bursts and stir well between intervals. Avoid overheating and use a clean, dry bowl to prevent moisture from causing the chocolate to seize.