Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.
Everyone who knows me also knows that I am a ginger cookie fanatic. They are my absolute favorite, and I eat ginger cookies year-round.
So now that it is the holiday season it is only natural for ginger cookies to make an appearance here because ginger cookies are an absolute holiday staple. Ginger cookies and Christmas go hand in hand – so, of course, we make these each and every holiday season. I know you’ll love them as much as we do.
This year I’ve kicked it up a notch by dipping ginger cookies in white chocolate. The ginger flavor pairs so well with the sweetness of the chocolate, and it makes for a beautiful presentation.
You can make these as simple or complex as you want; I opted to go with a fairly simple design but you could easily pipe on icing or use other decorations such as sprinkles, holly, or any other type of decoration you desire.
recipe for ginger cookies
Here are some commonly asked questions
How to Store White Chocolate Ginger Cookies
Once the chocolate has completely firmed up you can transfer them to an airtight container. These cookies do not need to be refrigerated and can be kept at room temperature for several days.
What do ginger cookies taste like?
Ginger cookies are a type of cookie that is made with ginger, flour, sugar, butter, egg, and baking soda. They have a slightly crisp exterior and a chewy interior.
Ginger cookies are often served around the holidays, but they can be enjoyed year-round. They are known for their strong ginger flavor, which some people love and others find overpowering.
Ginger cookies are also often dipped in chocolate, which enhances the ginger flavor and makes them even more delicious.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
Christmas Ginger Cookies
Ingredients for White Chocolate Ginger Cookies
- unsalted butter softened
- granulated sugar
- light brown sugar
- egg
- molasses
- whole milk
- ground ginger
- cinnamon
- ground cloves
- table salt
- all-purpose flour
- baking soda
- white chocolate chips or candy melts
- colored candy melts – optional
Can I reduce the ginger in these cookies?
Yes – if you are more sensitive to the spice of ginger or just want a milder cookie – feel free to reduce the ginger to an amount that is more to your liking.
What is the best chocolate for dipping cookies?
While you can use white chocolate chips and then tint the chocolate if desired, I have found that it often requires a bit more coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed. PLUS it already comes in the color that I need – making it so much faster and easier. I have had instances where the white chocolate melted fine and then seized once I tried adding the food coloring.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these cookies.
easy gingerbread cookies
How to Make White Chocolate Ginger Cookies
- Preheat the oven to 350°F.
- Using a stand mixer, cream the granulated sugar, brown sugar and butter until fluffy. Scrape down the sides.
- Add the egg, molasses, milk, ginger, cinnamon, ground cloves, and salt. Cream again until combined. Scrape the bowl down.
- Add the flour and baking soda – stir until just mixed. Do not over mix.
- Scoop the cookie dough (about 2 tablespoons) into your hand and roll it into a ball. (see photo for size reference)
- Line a cookie sheet with parchment paper and place the rolled dough at least 2” apart.
- Use the bottom of a glass and press down gently on each ball of dough.
- Bake for 12 minutes, if needed – rotate the cookie sheet halfway. (depending on your oven)
- Remove from the oven and allow cookies to sit for 5 minutes then transfer to a wire cooking rack.
- Melt the white chocolate according to package directions in a small bowl (big enough to dip a cookie in half way though) Usually this is in 30 second increments at 50% power in the microwave.
- Dip each cookie to coat half of the cookie.
- Decorate each cookie as preferred using melted candy melts.
Can these cookies be made ahead of time?
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 20-30 minutes before rolling, cutting, and baking.
Christmas Cookies Gingerbread
Can you freeze these cookies?
Yes, these can be frozen. Just be sure to freeze them before you decorate them by placing them in a freezer-safe container. You can store them for up to 3 months.
Can this dough be rolled out for cutting into shapes?
Unfortunately, this dough is too soft for rolling out and cutting into shapes. That would require the dough to be more firm. But you can always check out my traditional gingerbread cookie recipe if you would like to do that.
Why didn’t my chocolate wafers melt correctly?
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
Christmas Ginger Cookie Recipe
Are ginger cookies supposed to be hard or soft?
Typically, a regular ginger cookie is like gingerbread. Soft, yet firm enough to hold their shape. A ginger ‘snap’ cookie, however, is the firmer, crunchier type.
Please do not use margarine with this recipe. Real butter only.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
gingerbread cookies with white chocolate
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
soft gingerbread cookies
Products I love when making these ginger cookies…
This decorated ginger cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- light brown sugar
- molasses
- ground ginger
- cinnamon
- ground cloves
- table salt
- all-purpose flour
- baking soda
- white chocolate chips or candy melts
- colored candy melts
- measuring spoons
- measuring cups
- parchment paper
- sheet pan
- non-stick mats
- mixer
- piping bag
- bowls
- spatulas
If you love this Cute Ginger Cookie recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
Don’t miss these other classic cookies!
- Gingersnap Cookies
- 4-Ingredient Sugar Cookies
- Chocolate Marshmallow Cookies
- Cinnamon Cookies
- Linzer Cookies
- Red Velvet Crinkle Cookies
- Peanut Butter Blossom Cookies
- Gingerbread Crinkle Cookies
If you love this recipe for White Chocolate Ginger Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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White Chocolate Ginger Cookies
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- ¼ cup molasses
- 1 tablespoon whole milk
- 2½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ teaspoon ground cloves
- ¼ teaspoon table salt
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 12 oz white chocolate chips or candy melts
- colored candy melts optional
Instructions
- Preheat the oven to 350°F.
- Using a stand mixer, cream the granulated sugar, brown sugar and butter until fluffy. Scrape down the sides.
- Add the egg, molasses, milk, ginger, cinnamon, ground cloves, and salt. Cream again until combined. Scrape the bowl down.
- Add the flour and baking soda – stir until just mixed. Do not over mix.
- Scoop the cookie dough (about 2 tablespoons) into your hand and roll it into a ball. (see photo for size reference)
- Line a cookie sheet with parchment paper and place the rolled dough at least 2” apart.
- Use the bottom of a glass and press down gently on each ball of dough.
- Bake for 12 minutes, if needed – rotate the cookie sheet halfway. (depending on your oven)
- Remove from the oven and allow cookies to sit for 5 minutes then transfer to a wire cooking rack.
- Melt the white chocolate according to package directions in a small bowl (big enough to dip a cookie in half way though) Usually this is in 30 second increments at 50% power in the microwave.
- Dip each cookie to coat half of the cookie.
- Decorate each cookie as preferred using melted candy melts.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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