White Chocolate Dipped Ginger Cookies Recipe
These White Chocolate Dipped Ginger Cookies are a festive twist on the classic holiday treat, combining the warmth of ginger spices with the sweetness of rich white chocolate. Soft, chewy, and coated in a delicate layer of melted white chocolate, then decorated with colorful candy melts to add a fun holiday flair, these cookies are perfect for celebrations or gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 30 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Coating and Decoration
- 3 cups white chocolate chips
- 3 Tbsp shortening
- Red and green candy melts (or tinted royal icing)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg for 20 seconds until well combined. Set aside.
- Cream Butter and Sugars: Using an electric stand mixer fitted with the paddle attachment, cream the softened butter, 1/2 cup granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg thoroughly, then blend in the molasses and vanilla extract. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Cover the bowl with plastic wrap and chill the dough for 1 hour. Preheat the oven to 350°F (175°C) during the last 10 minutes of chilling.
- Shape and Sugar Coat Cookies: Scoop about 1 1/2 tablespoons of dough at a time and shape into balls. Roll each ball in the remaining 3 tablespoons of granulated sugar to coat evenly.
- Arrange and Bake: Place the dough balls on Silpat or parchment paper-lined baking sheets, spaced 2 inches apart. Slightly flatten the tops of each ball to level them evenly. Bake in the preheated oven for 8 to 10 minutes until edges are set but centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
- Melt White Chocolate: In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon shortening at a time on high power in 10-second intervals, stirring between increments until smooth, melted, and fairly runny. Work in small batches to avoid burning.
- Dip Cookies: Dip half of each cooled cookie into the melted white chocolate, then gently run the bottom of the cookie along the edge of the bowl to remove excess chocolate. Return dipped cookies to Silpat or parchment paper to set at room temperature. Repeat the melting process as needed for the remaining chocolate chips.
- Decorate with Candy Melts: Melt red and green candy melts according to package directions, working in small batches. Pour melted candy melts into a piping bag fitted with a #4 tip and pipe festive holly decorations onto the white chocolate sections. Allow decorations to set at room temperature.
- Alternative Decoration Option: Alternatively, use holly sprinkles available at grocery or craft stores for a quick and easy festive finish.
Notes
- Keep unused dough chilled during cookie scooping to maintain shape and texture.
- Melting white chocolate in small batches helps prevent it from cooling and becoming difficult to work with.
- Use Silpat or parchment paper to prevent sticking and ensure easy removal of cookies during baking and chocolate setting.
- For a quicker decorating option, use store-bought holly sprinkles instead of piping candy melts.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: white chocolate ginger cookies, holiday cookies, ginger molasses cookies, white chocolate dipped cookies, festive holiday treats
