White chocolate dipped gingerbread cookies

White chocolate dipped gingerbread cookies

Classic gingerbread cookies dipped in sweet white chocolate!

  • Author: Jaylynn Little
  • Prep Time: 2 hours
  • Cook Time: 8 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 3 dozen 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 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
  • 24oz white chocolate baking bars


  1. In a large bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground clove. Set Aside.
  2. 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.
  3. Next, gradually add in the flour mixture on low speed. Mix until just combined and there are no flour streaks. Do not over mix.
  4. 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.
  5. 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.
  6. Generously flour your work surface and rolling pin.
  7. 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.
  8. Gather the cookie dough scapes, re-roll the dough, and continue to cut out the shapes.
  9. 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:

  1. Break or chop the chocolate into small pieces.
  2. 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.
  3. Once your cookies have cooled, dip one side of the cookie in the chocolate and place onto a parchment lined cookie sheet.
  4. 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