I know you’ve loved these cookies as much as I do. For this holiday season I refreshed the photos, clarified the directions, and updated a few tips so we can all continue to enjoy the best white chocolate-dipped ginger cookies for years to come.
This recipe was first shared several years ago and has become a holiday favorite for many. While the core recipe and flavor remain the same, the updated photos and clearer instructions make the process even easier and more reliable. If these cookies found their way into your home from a friend, you know how quickly they become a tradition.
The best white chocolate-dipped ginger cookies
These ginger cookies are soft and tender inside with a slight crisp around the edges thanks to rolling the dough in granulated sugar before baking. The bright white chocolate coating gives a festive look and a sweet contrast to the warm spice of the ginger. Over the years I’ve tested this recipe many times and every batch gets rave reviews—this is a cookie that’s perfect for holiday cookie exchanges, gift tins, or an afternoon with tea.
How to make the white chocolate-dipped ginger cookies
The ingredient list is straightforward and the method is forgiving. Below are a few tips to help you get consistent results the first time or the fiftieth time you make them.
Ingredients for soft ginger cookies
- Butter – Unsalted butter, slightly softened. Leaving the butter out for about ten minutes helps it cream with the sugar more easily.
- Brown Sugar – I prefer light brown sugar here to keep the molasses balance from becoming overpowering.
- Eggs – Large eggs work well. They don’t need to be at room temperature for this recipe.
- Molasses – Provides that classic ginger cookie depth. Any common brand will work.
- Flour – Measure carefully. Too little flour can make cookies spread; too much can make them dry and dense.
- Baking Soda – Make sure it’s fresh. Old baking soda can result in flat cookies.
- Cinnamon – Adds warmth and depth—don’t skimp.
- Ground Ginger – Use the ground ginger from the spice aisle for the characteristic ginger flavor.
- Ground Cloves – Use sparingly; cloves are potent.
- Salt – Table salt is fine and balances the sweetness.
- Granulated Sugar – For rolling the dough balls before baking to create a slightly caramelized exterior.
- White Chocolate Melts – Use white coating melts or candy melts for a bright white finish rather than standard white chocolate chips, which can be more ivory in color.
- Holiday Sprinkles – Optional decorations such as small holly berries or other festive sprinkles give a seasonal touch.
No chilling required for these cookies. You can mix, roll, and bake in one session.
Roll up the cookie dough
To get the contrast of a soft interior and a slightly crisp exterior, roll dough into one-inch balls and coat them in granulated sugar before baking. The sugar melts and caramelizes just at the surface, adding a subtle crunch and extra flavor. A cookie scoop helps keep them uniform so they bake evenly.
White chocolate dipping
Melt white chocolate melts or candy coating until smooth. I melt in short bursts in the microwave—about 20–30 seconds—then stir and repeat until fully smooth. For efficiency and a prettier finish, dip only the front half of each cookie instead of fully coating it; this uses less coating and sets faster.
Sprinkles and finishing touches
While the coating is still wet, add small decorative sprinkles if desired. I often add small holly-style sprinkles—three berries and two tiny leaves— but any small holiday sprinkles work well. Place dipped cookies on parchment to set, then store in an airtight container for up to a week for best freshness.
Video and community
I’ve shared a process video in the past to walk through the steps visually. If you make these cookies, I love seeing your versions—tag me on social platforms so I can enjoy your creations and share in the holiday baking fun.
Happy baking!
xo,
Mandy
Get the Recipe:
The Very Best White Chocolate Dipped Ginger Cookies
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 (ensure it is fresh)
- 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
- Holiday sprinkles, optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy. Add the eggs and molasses, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies tender.
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 7–10 minutes; start checking at 7 minutes—edges should be set but centers still soft. Cool on a wire rack before coating.
- Melt the white chocolate melts in short intervals in the microwave, stirring between each burst, until smooth. Dip the front half of each cooled cookie into the melted coating, place on parchment, and add sprinkles immediately if desired. Allow coating to set completely. Store in an airtight container for up to one week for best freshness.