White Chocolate Dipped Chewy Gingerbread Cookies
Perfectly chewy, vibrantly spiced, and dipped in a perfect coating of white chocolate, these cookies are addicting! They are a perfect holiday treat that’s easy to make. Even better, you can freeze the dough to have a perfect treat on hand all season long!
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Why this recipe works
I’ve played around with this recipe for a few years now, and I’ve found that this ratio is perfect for a chewy cookie. If you want to roll out and cut gingerbread cookie shapes, you do need more flour, but for chewy cookies you can get away with this small amount. I also experimented with the spices until it was perfection. I offer a range, in case you want it a little less spicy, but I really think a full 3 teaspoons of cinnamon and ginger is what makes these so delicious.
I also learned the hard way that you CANNOT use blackstrap molasses. I had one delicious batch that was way too dark and moist to share here, all because I used blackstrap. Finally, you don’t need a ton of sugar IN the cookies because you’ll be rolling them in sugar before baking, which helps add sweetness. I also tried processing the sugar before adding it, which cut my beating time down quite a bit and helped the sugar dissolve better, which I think is only helpful if you are using organic sugar, which tends to come in much larger crystals than standard sugar.
Finally, dipping these in white chocolate and sprinkles was a very good idea. I have a sugar-rolled version of these cookies, and they are equally delicious, but there is something so festive about that pop of color. Plus, I love chocolate dipped anything!
Key ingredients
Flour. Be sure to spoon then level your flour or you will have too much and will end up with dry, dense cookies.
Baking soda. Be sure it is fresh—not open for longer than 6 months (it will lose potency after that, regardless of the listed expiration date).
Salt. I prefer sea salt in my cookies, but table salt works, too.
Cinnamon. Use a fresh, high quality cinnamon, which will have a noticeably better taste.
Ginger. I use a little more than some recipes might call for, but it is not overpowering and makes these SO good!
Cloves or allspice. This is optional, but I like the slight kick of cloves or allspice in here.
Unsalted butter. Use European style butter, as it has less water and is needed to make these have the perfect texture.
Brown sugar/sugar. Don’t be tempted to increase the sugar, as it turns to liquid when baking and will make the cookies go flat.
Egg. Be sure your egg is fresh and room temperature.
Vanilla. Use pure vanilla extract (or vanilla bean paste).
Molasses. Do not use blackstrap! I used Grandma’s unsulphured molasses and it was perfect.
White chocolate. You could optionally use white candy melts—use what you have on hand.
How to make white chocolate dipped chewy gingerbread cookies
1. Sift and whisk dry ingredients. Sifting is technically optional, but I think it helps prevent over mixing.
2. Beat butter and sugar. You want the sugar slightly dissolved and the mixture to be light and fluffy, so mix at least 3 minutes.
3. Add egg and vanilla then molasses. Beat until well-blended after each addition, about 30 seconds on medium.
4. Mix in dry ingredients. Mix on low until just barely combined.
5. Chill. This step is optional, but it makes it much easier to roll the cookies in the sugar. If you’re pressed for time, feel free to just roll them right away and bake!
6. Roll in sugar. I like using a cookie scoop to get an even amount each time, but you can use a spoon then . . Be sure the whole ball is coated in sugar.
7. Bake. Place cookies 2” apart on your prepared cookie sheet and bake until no longer matte on top and the edges begin to darken.
8. Dip in white chocolate then decorate. You’ll want the cookies to cool first, so they don’t crumble in the white chocolate. Let the excess drip off then set on a lined cookie sheet or piece of parchment to cool. Immediately decorate with sprinkles while the white chocolate is still warm.
Enjoy!
Tips and FAQ’s for this recipe
Can I use blackstrap molasses?
No!!! I learned the hard way to not use that. It was all the store had when I went and I figured it would be fine. It wasn’t. They came out super dark and far too moist. They still tasted good, but they just weren’t the cookie I was hoping to make. So make sure to have regular, unsulpured molasses on hand for these.
Can I make these ahead of time?
Yes! The dough will last up to 3 days in the fridge or at least a couple months in the freezer, depending on how well-sealed they are. I like to scoop my dough out and roll it into a ball, place it on a cookie sheet and let it freeze for an hour, then place the frozen cookie dough balls into freezer safe bags. Be sure to label the dough with the date so you don’t keep them too long. If you want to bake and decorate the cookies ahead of time, they will last about 3-5 days (possibly a week) at room temperature, if well-sealed. However, be aware that the humidity in your home could cause some condensation to pool on the white chocolate and form little water spots.
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
Do I have to use white chocolate?
No, but it’s definitely a good idea. It adds just a hint of sweetness to round out the spice of the cookie. And I personally love the texture contrast of the snap of the white chocolate and crunch of the sprinkles. It’s also just pretty and festive! You can also use colored candy melts (like red and green) instead of plain white.
My tools
Here are my must-have tools I use for making these cookies. Affiliate links provided.
Mesh sieve (because sifting is KEY for a perfect shortbread cookie)
White Chocolate Dipped Chewy Gingerbread Cookies
- prep time: 10-15 minutes
- chill time: 1 hour (optional)
- bake time: 10-12 minutes
- total time: 1 hour, 22 minutes
yields: 3-4 dozen cookies
Ingredients:
- ¾ cup (170g) unsalted European style butter*, softened but not shiny
- 2 ¼ cups (306g) all-purpose flour**, spooned then leveled (see note)
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) sea salt (reduce to ⅛ teaspoon if using salted butter)
- 2-3 teaspoons (8-13g) ground cinnamon (to taste)
- 2-3 teaspoons (8-13g) ground ginger (to taste)
- ¼ teaspoon (1g) ground cloves or allspice
- ¾ cup (150g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon (13g) pure vanilla extract
- ¼ cup (60g) unsulphured molasses (NOT blackstrap)
- 6 ounces (170g or 1 cup) white chocolate chips (or white candy melts)
- holiday sprinkles
Instructions:
- Preheat oven to 350F/175C and line a cookie sheet (or sheets) with parchment (or use a silicone mat to help reduce your carbon footprint!). Optionally, you can do this after chilling the cookies for 1 hour or up to 2 days.
- Whisk together your flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl, using a hand mixer), beat butter on high until smooth, about 30 seconds.
- Add the sugars and beat on high for at least 3 minutes, until it gets lighter and fluffier and the sugar starts to dissolve. Scrape the bowl as needed, at least once during this 3 minutes. (Note: if you are using organic or raws sugar, it is best to pulse it in a food processor until a little finer so it dissolves easier.)
- Add the egg and beat on medium until well-blended, about 30 seconds. Add the vanilla and molasses beat on medium until very well-blended, 30-60 seconds.
- Add the flour mixture and beat on low until just combined.
- Optionally, chill the dough. This creates a chewier yet sturdier cookie and is recommended but not necessary. Cover and chill the dough at least an hour or up to 2 days. I found that chilling overnight was perfect. If you’re in a rush, you could form them into balls and freeze them for 20 minutes.
- When ready to bake, use a spoon or cookie scoop to form the dough into balls about 1 to 1 ½ inches in diameter. If you did not chill the dough, you will likely need to use a spoon as the dough will be softer.
- Place on your lined cookie sheet, about 2 inches apart. Bake for 10-12 minutes, until the tops of the cookies are no longer shiny and the edges begin to darken slightly.
- Let cool on the pan about 10 minutes, then remove to a wire rack to cool completely.
- Once the cookies are completely cooled, melt the white chocolate. You can use the microwave at half power in 30 second increments or a double boiler (which for me is just a heatproof bowl set over a saucepan with 1” of simmering water over low heat). With a double boiler, stir constantly until the white chocolate is mostly melted then remove from heat and stir until smooth.
- Dip the cookies partway into the bowl, letting the excess drip off. Place the cookie either on your cooling rack or back on the lined cookie sheet. Immediately sprinkle with holiday sprinkles. Let cool until the chocolate hardens. This can take up to an hour in a warm and/or humid house, but it only takes about 10 minutes in the fridge or 5 minutes in the freezer.
Enjoy!
Store leftovers in an airtight container on the counter. Dough can be formed into balls and frozen in an airtight container up to 2 months. Bake straight from freezer.
*European butter is best! It has less water and makes a better cookie, in my opinion.
**Be sure to spoon then level the flour into your measuring cup OR weigh it to prevent packing it in and ending up with too much.
