Warmly spiced gingerbread cookies take on a festive touch when dipped in white chocolate. These treats are perfect for Christmas Eve and make a lovely addition to any holiday cookie tray.
I hope my U.S. readers enjoyed a wonderful Thanksgiving. We filled our table with appetizers, a full meal (although my five-year-old barely touched theirs), and a rich dessert that left me happily full well into the next day.
With Thanksgiving behind us, the Christmas season is in full swing: holiday music plays on the radio, festive ads are everywhere, and kitchens are alive with cookie baking. Every year I stock up on a large bag of all-purpose flour to keep up with the baking marathon that comes with holiday treats.
Gingerbread flavor is one I always return to. After a season working in a wholesale bakery and decorating rack after rack of identical gingerbread men, I swore I was done—yet the taste itself is timeless. That spicy, warming aroma straight from the oven is one of the quickest ways to feel festive, so gingerbread cookies are usually the first ones I bake each season.
These white chocolate–dipped gingerbread cookies are both classic and easy. They’re simpler than rolling and cutting out shapes: you portion the dough with a scoop, bake, and dip one side in melted white chocolate. The chocolate elevates the cookies visually and flavor-wise, making them a standout on any cookie plate.
If cookies remain after the chocolate sets, store them stacked between sheets of wax or parchment paper in an airtight container at room temperature. Properly stored, they keep well for up to two weeks—making them great for gifting or preparing ahead for a party.
White Chocolate Dipped Gingerbread Cookies
28 cookies
Ingredients
- 2 cups all-purpose flour (about 8 ½ oz)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 12 tablespoons unsalted butter, softened (1 ½ sticks or 6 oz)
- 1 cup sugar (about 7 oz)
- 1 large egg
- ¼ cup molasses
- 12 oz white chocolate chips, melted and cooled slightly
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a small bowl.
- In the bowl of a stand mixer, cream the softened butter and sugar until light and fluffy. Add the egg and mix, scraping down the sides as needed.
- Add half of the dry ingredients on low speed, mix briefly, then beat in the molasses. Add the remaining dry ingredients and mix on low until just combined.
- Use a medium cookie scoop to portion dough onto the prepared baking sheets, spacing scoops about 3 inches apart—these cookies spread while baking.
- Bake for 15–18 minutes, until the cookies are dark golden brown and feel firm to the touch.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- When fully cooled, dip one side of each cookie into the melted white chocolate. Place cookies on parchment or wax paper and allow the chocolate to harden.
- Store cookies stacked between sheets of parchment or wax paper in an airtight container at room temperature for up to two weeks.
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Adapted from Food Network.