Go Back

ginger cookies

These White Chocolate Dipped Ginger Cookies are perfect for gifting or Christmas parties. They're easier to make than you'd think, and they have the most delicious gingery flavor and a perfectly chewy texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 30
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.75 cup unsalted butter softened
  • 0.5 cup granulated sugar plus 3 Tbsp, divided
  • 0.5 cup packed light-brown sugar
  • 1 large egg
  • 0.25 cup molasses
  • 2 tsp vanilla extract
For Dipping and Decoration
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • Red and green candy melts or tinted royal icing

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg for 20 seconds. Set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 0.5 cup granulated sugar, and brown sugar until well blended.
  3. Mix in the egg, then blend in the molasses and vanilla. With the mixer set on low speed, slowly add in the dry ingredients and mix until just combined. Cover the bowl with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees F during the last 10 minutes of chilling.
  4. Scoop dough out about 1.5 Tbsp at a time, shape into balls, then roll in the remaining 3 Tbsp granulated sugar.
  5. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking). Flatten the tops just slightly to evenly level. Bake in the preheated oven for 8 - 10 minutes.
  6. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Dipping and Decoration
  1. In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in the microwave on HIGH power in 10-second intervals, stirring between intervals, until melted, smooth, and fairly runny. (Note: It's best to work in batches as the chocolate will cool, and it's easy to burn.)
  2. Dip half of each cookie in the melted white chocolate mixture, then run the bottom of the cookie slightly along the edge of the bowl to remove excess. Return to Silpat or parchment paper to set at room temperature.
  3. If doing the holly decoration, melt candy melts according to package directions (work in small batches as it sets quickly). Pour into piping bags fitted with a #4 tip and pipe decorations. Allow to set at room temperature.

Notes

For the holly decoration you can also simplify it by using holly sprinkles that some grocery stores and craft stores carry around the holidays.