I had a gingerbread latte with a shot of vanilla from this cute little cafe in DC and it was perfect. Gingerbread usually isn’t my go-to latte but I was in the mood for something different and turns out different was good! I was so inspired by the flavors I decided to turn my gingerbread latte into a white chocolate dipped gingerbread cookie. I love how inspiration works and how flavors are so transferable. This cookie is perfect for holiday parties because they are so cute and will definitely stand out among the other cookies on the dessert table. Pair with your favorite red wine, coffee, or eggnog and you’ve got yourself a good time. These cookies have a soft center with just the right amount of crunch.
How to make White chocolate dipped gingerbread cookies
Step 1 – Dry ingredients
Take your butter and egg out of the refrigerator to bring to room temperature. You should do this 30 minutes before you begin this recipe. In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, clove, and allspice. Set this aside until you are ready to mix it into the the butter mixture.
Step 2 – Creaming the butter
Using an electric mixer on medium-high speed cream the butter and brown sugar together until it’s a pale brown and slightly fluffy, about 2-3 minutes. Beat in the egg, molasses, and vanilla extract and continue to mix until creamy. On low speed gradually add the flour mixture and mix for a few minutes just until the flour streaks are gone. Try not to over mix.
Step 3 – Chilling the dough
Divide the dough into 2 pieces and wrap in plastic wrap. Try to form 2 flat square as pictured below; this will help when rolling out the dough. Refrigerate for at least 2 hours or overnight. I chilled mine overnight and the cookies came out perfect.
Step 4- Rolling the dough
Once the cookie dough has chilled and you’re ready to bake, remove the dough from the refrigerator and let it sit for about 10 minutes before rolling it out. Preheat the oven to 350° and line your baking sheets with parchment paper. Generously flour your work station and rolling pin and then unwrap the cookie dough. Roll the cookie dough using your floured rolling pin until you achieve a 1/4 inch thickness. If your dough starts to crumble, it’s okay, as you work the dough it will start to become smooth. Using your cookie cutter, cut out the shapes you want and place them onto your baking sheet. Gather the scraps and re-roll them (you’ll start to notice how smooth the dough becomes) and continue cutting out your shapes.
Step 5 – Baking the cookies
Bake the cookies for 8 minutes and let them cool on the baking sheet for another 3 minutes before transferring to a cooling rack. If you are using large or giant size cookie cutters, bake them for 12 minutes or until the centers are done. Don’t throw the parchment paper away just yet because you will use it for the next step.
Step 6 – Melting the chocolate
For this step, I melted my chocolate using the double boiler method without the double boiler because I don’t have one. I don’t recommend microwaving the chocolate because you risk burning it and the chocolate doesn’t always melt evenly. If you are like me and you don’t have a double boiler all you need is small or medium size pot and a large glass or heat proof bowl.
Pour about 1-3 inches of water into the pot, place it on the stove, and turn the stove on on medium low heat. Allow the water to simmer but not boil.
While the water is heating up, chop the chocolate into small pieces and place the chocolate into the glass bowl. Place the glass bowl on top of the pot with the simmering water. There should be at least 4 inches of space between the water and the bowl. You want the steam to gradually melt the chocolate. Using a spoon, stir the chocolate until it’s melted and completely creamy, 4-6 minutes. Turn the stove off.
Dip your cooled cookies in to the chocolate. I chose to do only one side but feel free to be creative. Place the dipped cookies on a baking sheet lined with parchment paper and let them cool in a chilled room or refrigerator until the chocolate has set.
Classic gingerbread cookies dipped in sweet white chocolate!
- 3 and 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger (That’s correct)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2– 4oz white chocolate baking bars
- In a large bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground clove. Set Aside.
- With an electric mixer on medium high, cream the butter until it’s creamy and smooth. Add in the brown sugar and mix until it’s pale and slightly fluffy, 2-3 minutes. Beat in the egg and molasses until creamy in texture and then add in the vanilla extract. Scrape down the sides of the bowl, as needed.
- Next, gradually add in the flour mixture on low speed. Mix until just combined and there are no flour streaks. Do not over mix.
- Divide your dough into 2 pieces and wrap in plastic wrap. Try to shape the dough into a flat square for easy rolling. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350F and line your baking sheet(s) with parchment paper. Remove the dough from the refrigerator and let it sit for 10 minutes before rolling.
- Generously flour your work surface and rolling pin.
- Roll out the cookie dough to 1/4 inch thick. If your dough starts to crumble, it’s okay just press the crumbled pieces back into the dough. Using cookie cutters, cut out your shapes and place them onto your baking sheet.
- Gather the cookie dough scapes, re-roll the dough, and continue to cut out the shapes.
- Bake the cookies for 8 minutes, remove them from the oven and allow them to cool on the baking sheet for 3 minutes before transferring to a cooking rack.
Melting the white chocolate:
- Break or chop the chocolate into small pieces.
- Using a double boiler, melt the chocolate until it’s creamy and smooth. If you do not have a double boiler, here is a great Wiki on how to create your own double boiler. I do not recommend microwaving the chocolate.
- Once your cookies have cooled, dip one side of the cookie in the chocolate and place onto a parchment lined cookie sheet.
- Allow the cookies to cool in the refrigerator or cold room
You can make the dough in advance and freeze.
Store cookies in an air tight container for up to 1 week.
Keywords: White chocolate dipped gingerbread cookies