I know you guys have loved these cookies just as much as I do! I’ve updated the recipe/photos/tutorial just for you this holiday season. That way we can continue to all enjoy the best white chocolate dipped ginger cookies for years to come!

These cookies were originally shared by me 5 years ago, and we’ve all made and loved them year after year. The photos needed a little love and the recipe needed a bit of updating, so what you see here is the same everything we all love, but just with a little extra sparkle for this holiday season.

The best white chocolate dipped ginger cookies

These ginger cookies truly are the best. I don’t say that lightly. I truly believe it! I’ve tested them year after year, and every time I get rave reviews. This cookie is how so many of you found me in the first place – you received cookies from a friend, asked for the recipe, and here we are! I’m so glad you found me – give your friend a hug for me, will ya?

How to make the WHITE CHOCOLATE DIPPED ginger cookies

The ingredients are very easy, but I have a couple tips that can help you while you’re making these for the first time, or fiftieth time.

Ingredients for soft ginger cookies

  1. Butter – I used unsalted, and start by leaving out the sticks of butter on the counter for about ten minutes or so. This helps the butter cream into the sugar faster.
  2. Brown Sugar – I’ve used both light and dark brown sugar before, and I much prefer the light. Plus, there’s a lot of molasses going into these cookies otherwise, so you don’t need the extra flavor from the dark brown sugar in these.
  3. Eggs – I prefer large eggs. You don’t need to bring them to room temperature or anything for this recipe.
  4. Molasses – I love the Brer Rabbit brand, but anything should be pretty similar.
  5. Flour – Make sure you measure out your flour correctly. Undermeasuring will lead to flat cookies. Undermeasuring will lead to rounded ball-shaped cookies.
  6. Baking Soda – I can’t stress this enough. Make sure it’s fresh within the last few weeks or so. If your cookies came out super flat. Your baking soda is most likely to blame.
  7. Cinnamon – don’t skimp on this one. The flavor is everything!
  8. Ground ginger – this gives the cookie it’s ginger title. Don’t use fresh. Use the powdered yellow version in the bottle from the spice aisle.
  9. Ground cloves – go easy on this one.
  10. Salt – table salt is fine.
  11. Granulated Sugar – This is just for rolling, so you’ll need between 1-2 cups. I put two to be safe.
  12. White Chocolate Melts – Do not use white chocolate chips here, folks. Don’t use white chocolate here. You need bright white – I switch between Sweet Tooth Fairy, Wilton, and a generic brand from Amazon.
  13. Holly berries sprinkles optional, but they make them look rather festive, no?

The directions are listed below – and I’m grateful to say… no chilling! You can just make these and put them right into the oven. Yay!

Roll UP THE COOKIE DOUGH

These cookies have a fun twist. On the inside they’re nice and soft, but to create that slight cruch on the outside, we roll the cookie dough balls in sugar before baking. You won’t be able to see the sugar after baking, but you’ll taste that extra little layer of caramelization that we all can’t get enough of! I used a cookie scoop to help them all be the same size.

White Chocolate DipPED – HOW?

For the white chocolate portion, you can use any white chocolate melts you’d like – just not chocolate chips. They tend to be yellow, and we want that vibrant white for these white chocolate dipped ginger cookies!

I usually put my white chocolate melts into a bowl and heat them in the microwave for about 30 seconds, and stir. Repeat until they’re smooth and melty.

Wanna know a secret?

I only dip half the cookies on on the FRONT but not the back. So when I dip them in the video, you’ll see below how the white chocolate isn’t all the way around – just on the front side half portion. It saves on white chocolate and also takes less time to dry/set.

SPRINKLES

I’ve linked my sprinkles above – I usually find them at Walmart every time the holidays come around. I stock up for next year in case they don’t come back! Usually I add three berries and two leaves, but you can also do one berry and one leaf, or one berry and two leaves – whichever you prefer. I’ve also made these with just a few holiday themed sprinkles (not necessarily holly berry themed) and they looked just as cute. So use what you have and they’ll be great!

Here’s a video of the process:

I’ve loved seeing your ginger cookies over the years. It’s become a fun tradition for not only me, but your families every holiday season. I’d love to see them in your kitchen! Make sure to tag me, @bakingwithblondie on Instagram, Tiktok, or Youtube so I can join in on all the fun.

Happy Baking!

xo,

Mandy

Get the Recipe: The Very Best White Chocolate Dipped Ginger Cookies

4.67 from 3 votes
Classic Soft Ginger Cookies Dunked in White Chocolate – the BEST holiday cookie of all time!
Servings: 4 dozen cookies
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 1/2 cup unsalted butter, left out at room temperature for 10 minutes to slightly soften
  • 2 cups light brown sugar
  • 2 whole eggs
  • 1/2 cup molasses
  • 4 1/2 cups flour
  • 1 Tablespoon + 1 teaspoon baking soda , make sure it's fresh within the last few weeks
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups granulated sugar for rolling
  • 5-6 cups white chocolate melts for dunking
  • holly berries sprinkles , optional

Instructions
 

  • Preheat oven to 375 degrees. Prep an aluminum cookie sheet with parchment paper. Set aside.
  • In stand mixer fitted with paddle attachment, cream together the butter and sugar. Add the eggs and molasses. Mix again until combined.
  • In a medium bowl, whisk together the rest of the dry ingredients together, set aside.
  • Slowly mix dry ingredients into the wet ingredients, don't overmix!
  • Roll dough into 1 inch balls and roll into sugar. Place on the prepped baking sheet and bake for about 7-10 minutes (mine were done at 7, so set the time shorter, and watch them closely). Cool cookies on a rack before dunking in the white chocolate coating.
  • Melt your white chocolate melts in the microwave for 30 seconds, and stir. Repeat until the chocolate is smooth and creamy. Dunk half the cookie into the white chocolate, then place onto a sheet of parchment paper. Immediately add on the sprinkles if using. Let set, then store in an airtight container for max freshness up to a week.