Every holiday season, I find myself craving those warm, cozy flavors that instantly make the house feel festive, and these White Chocolate Dipped Gingerbread Cookies always do the trick.
They’re soft, warmly spiced, and finished with a dip of creamy white chocolate that adds just the right touch of sweetness and elegance.
These cookies are simple to bake, fun to decorate, and absolutely perfect for Christmas gatherings, cookie exchanges, or packaging in cute gift boxes.
They also look gorgeous on dessert boards and photograph beautifully, making them ideal for Pinterest and social sharing.
Recipe Highlights
These White Chocolate Dipped Gingerbread Cookies offer the perfect balance of warming spices and creamy sweetness, making them a standout treat during the holiday season.
They bake up soft and chewy with lightly crisp edges, and the white chocolate coating adds an irresistible festive touch.
The dough is easy to work with, requires no complicated steps, and keeps its shape beautifully in the oven.
These cookies store well, taste better the next day, and bring that classic gingerbread aroma that feels like Christmas in every bite.
- Soft, chewy gingerbread cookies with a smooth white chocolate dip.
. - Warm spices like cinnamon, ginger, and cloves make them ultra festive.
. - Easy dough that requires no chilling for most kitchens.
. - Gorgeous holiday cookie for gifting, platters, or Pinterest boards.
. - Pairs beautifully with hot cocoa, coffee, or Christmas tea.
Ingredient Notes
All-Purpose Flour: Provides structure and stability, helping the cookies hold their shape.
Brown Sugar: Adds moisture, caramel flavor, and chewiness.
Unsalted Butter: Adds richness without oversalting.
Molasses: The star of gingerbread — deep flavor and signature texture.
Large Egg: Binds the dough and adds moisture.
Vanilla Extract: Enhances the warm flavor of the spices.
Ground Ginger: Adds the sharp, signature gingerbread spice.
Ground Cinnamon: Brings warmth and classic holiday flavor.
Ground Cloves: Provides deeper spice and fragrance.
Baking Soda: Helps the cookies rise and stay soft.
Salt: Balances sweetness and enhances flavor.
White Chocolate Chips or Melting Wafers: Melt smoothly and create a creamy, festive finish.
Holiday Sprinkles (optional): Adds fun seasonal flair to the dipped edges.
How to Make My White Chocolate Dipped Gingerbread Cookies
Step 1: Preheat and Prepare – Preheat your oven to three hundred and fifty degrees Fahrenheit and line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugar – Beat the butter and brown sugar together until light and fluffy.
Step 3: Add Egg, Vanilla, and Molasses – Mix in the egg, vanilla extract, and molasses until fully combined.
Step 4: Combine Dry Ingredients – In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
Step 5: Form the Dough – Slowly add the dry mixture to the wet ingredients until a soft dough forms.
Step 6: Scoop and Bake – Roll tablespoon-sized dough balls, place them on the baking sheets, and lightly flatten the tops. Bake for eight to ten minutes.
Step 7: Dip in White Chocolate – Once the cookies are fully cooled, melt the white chocolate and dip each cookie halfway.
Step 8: Add Sprinkles (Optional) – Before the chocolate sets, add festive sprinkles if desired.
Step 9: Allow to Set – Place dipped cookies on parchment paper until the chocolate firms.
Serving Suggestions
- Serve with hot cocoa, chai, or gingerbread lattes.
. - Add to Christmas cookie tins or neighbor gift boxes.
. - Arrange on a holiday dessert board with peppermint bark and fudge.
. - Serve as an after-dinner treat alongside mulled wine.
Tips for the Best White Chocolate Dipped Gingerbread Cookies
Make sure your butter is softened, not melted, to give the cookies the perfect texture. For deeply flavored gingerbread, use robust molasses rather than light versions.
If your kitchen is warm, briefly chill the dough for fifteen minutes to help the cookies keep their shape.
Melt the white chocolate slowly to avoid scorching, and let the cookies cool completely before dipping to prevent streaking.
White Chocolate Dipped Gingerbread Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
cookies20
minutes10
minutes150
kcalThese White Chocolate Dipped Gingerbread Cookies are soft, warmly spiced, and coated in sweet white chocolate — a festive holiday cookie that’s perfect for gifting or celebrating.
Ingredients
2 and ¼ cups all-purpose flour
¾ cup brown sugar, packed
½ cup unsalted butter, softened
⅓ cup molasses
1 large egg
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
1 and ½ cups white chocolate chips or melting wafers
Holiday sprinkles (optional)
Directions
- Preheat the oven to three hundred and fifty degrees Fahrenheit and line two baking sheets with parchment paper.
- Beat the softened butter and brown sugar together until light and fluffy.
- Add the egg, vanilla extract, and molasses, and mix until smooth.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Add dry ingredients gradually into the wet mixture and mix until a soft dough forms.
- Scoop tablespoon-sized dough balls, roll them smooth, and place them on baking sheets.
- Lightly flatten the tops and bake for eight to ten minutes.
- Allow cookies to cool completely.
- Melt the white chocolate gently in the microwave or over a double boiler.
- Dip half of each cooled cookie into the melted white chocolate.
- Add sprinkles if using.
- Place on parchment paper until the chocolate sets.
Notes
- Use high-quality white chocolate for the smoothest dipping.
- Add more ground ginger for a spicier cookie.
- Let the white chocolate cool slightly before dipping to avoid drips.
- For thicker cookies, chill the dough for fifteen to twenty minutes.
Storage of Leftovers
- Store in an airtight container at room temperature for up to five days.
. - Freeze baked cookies (without chocolate dip) for up to two months.
. - Freeze dipped cookies in a single layer for up to one month.
