White Chocolate Dipped Gingerbread Cookies are a perfect blend of soft, chewy, spiced ginger cookies and creamy white chocolate, an instant classic recipe! Perfect for any holiday cookie tray.

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white chocolate dipped ginger cookies with red and green sprinkles on a white plate

Say hello to the new star of the cookie jar! Soft ginger cookies dipped in white chocolate are so irresistible that you’ll need to hide them from Santa himself.

  • Balanced Flavors – The combination of classic spiced gingerbread and creamy white chocolate is the perfect blend of smooth creaminess and soft chewiness. 
  • Gorgeous Presentation – The deep caramel color of gingerbread
  • provides a stunning contrast to the bright white chocolate coating. Colorful sprinkles amp up their appeal on any holiday dessert tray. 
  • Easy to Make – They may look like bakery-style Christmas cookies, but they come together with simple ingredients and straightforward steps. 
  • Giftable Treat – Whether you’re planning a cookie exchange, a gift tray for a neighbor, surprising loved ones, or just treating yourself, delicious gingerbread cookies are great for sharing. (And eating!)
stack of ginger cookies, one with a bite missing.

Storage FAQs

Molasses likes to attract moisture, making even hard or crisp cookies soften in a few days. To help keep the soft gingerbread cookies just right without becoming soggy, put a paper towel in the container with the cookies to absorb the extra moisture.

How long do the white chocolate-dipped gingerbread cookies stay fresh?

When stored in an airtight container, these cookies remain fresh for up to a week, maintaining their soft and chewy texture.

Do I need to refrigerate the cookies after dipping them in white chocolate?

Refrigerating the cookies shouldn’t be necessary unless your kitchen is particularly warm or overly humid. Simply store them in a cool, dry place to maintain their quality.

Can I freeze the cookies after dipping them in white chocolate?

Yes, you can freeze white chocolate-dipped cookies. Ensure they’re thoroughly cooled and store them layered on parchment paper in a freezer-safe container for up to a month.

ingredients for ginger cookies

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Dry Mix: All-Purpose Flour, Baking Soda, Salt 
  • Spices: Ground Ginger, Cinnamon, Cloves, and Nutmeg create the warmly spiced and aromatic notes in traditional gingerbread.
  • Unsalted Butter – room temperature
  • White Granulated Sugar 
  • Brown Sugar – packed firmly  
  • Egg –  room temperature 
  • Molasses – sweet, smokey, almost burnt caramel notes that give gingerbread-based desserts their distinct flavor.
  • Vanilla Extract – use pure vanilla for the best flavor.
  • White Chocolate Chips – use a good quality melting chocolate.
  • Coconut Oil – to thin the white chocolate a bit for easier dipping.
  • Christmas Sprinkles – or other themed sprinkles.

How To Measure Flour Properly: Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 125 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

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How To Make White Chocolate Dipped Soft Ginger Cookies

Warning: May cause uncontrollable cookie cravings. – bake at your own risk! 😉

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. MAKE: Cream butter and sugars; add egg, then mix in molasses and vanilla. Add in the dry ingredients on low until combined. 
  2. CHILL: Cover the dough and chill in the refrigerator for 1 hour.  
  3. SCOOP: and shape 1 ½ tbs cookie dough balls, rolling them in sugar. Space cookies 2-inches apart on lined baking sheets and flatten. 
  4. BAKE: for 8-10 minutes and transfer to cool on a rack.  
  5. MELT: Heat white chocolate chips and coconut oil into a microwave-safe bowl. Heat in 20-second bursts, stirring between intervals, until melted and smooth.* Do not overcook.
  6. DECORATE: Dip half of each soft gingerbread cookie in melted white chocolate, place on parchment, add sprinkles, and let the chocolate set.

*NOTE: The white chocolate mixture will cool and harden while you dip and decorate, so be prepared to melt additional batches if needed.

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cookies on a cooling rack

Recipe Notes And Tips

  • Managing Sticky Dough: drop 1 ½ tablespoon cookie dough portions directly into the sugar to form into balls. As the sugar coats the dough it will allow you to roll the balls making the process easier and less messy.
  • Accurate Measurements: Use a kitchen scale to measure flour to ensure the perfect texture of the cookies.
  • Room Temperature Ingredients: Allow ingredients like eggs and butter to reach room temperature before mixing. This ensures a smoother dough and even baking.
  • Fresh is Best: Check the best-by-dates on the spices for your soft gingerbread cookies. (see below on How To Tell If Your Spices Need Replacing). 
  • Spices to Taste: While the recipe provides specific amounts of ginger, cinnamon, cloves, and nutmeg, feel free to adjust these to suit your preference for spiciness.
  • Taste Tip: Enhance the ginger flavor in the cookies by adding a tablespoon of orange juice to the dough; it complements the spices and elevates the overall taste.
  • Avoid Overbaking: Gingerbread cookies firm as they cool, so pulling them from the oven just as they’re set and lightly browned is key. Aim for slightly underbaked rather than overbaked.
  • Melting Chocolate: When melting white chocolate, gently heat and stir frequently to avoid overheating so the chocolate doesn’t seize.

*How do I know my gingerbread cookies are done?

Don’t let the rich, dark hue fool you! Gingerbread cookies are ready when they’re firm to the touch and slightly browned around the edges. Remember, these beauties continue to set as they cool, so err on the side of slightly underbaked. Trust me, your taste buds will thank you for the soft, chewy texture!

stack of chocolate dipped ginger cookies with holiday sprinkles and a bottle of milk
stack of white chocolate dipped ginger cookies with Christmas sprinkles

How To Tell If Your Spices Need Replacing

There’s always that bottle of spice lurking in the back of the cabinet you haven’t needed in a while or didn’t know was back there. But how do you know if it’s still good? Determining if your spices are still fresh requires a multi-sensory approach:

  • Sight: Fresh spices have vibrant colors. Faded or dull hues indicate age. For example, paprika should be a bold red, not a dusty orange.
  • Smell: The essence of a spice is the most telling indicator. Fresh spices release strong, distinct aromas when rubbed or warmed. Weak or muted scents point to diminished potency.
  • Taste: Even a tiny pinch of a fresh spice should pack a flavorful punch. If you barely taste anything, it’s probably past its prime.
  • Texture: Ground spices should be loose and free-flowing. Stuck or clumped textures mean moisture exposure or age. Whole spices may lose their crispness and become brittle.
  • Best-by dates: While not always a hard line, best-by dates are a general guide. Remember, they indicate peak quality, not spoilage. However, spices well past their date usually lose potency and affect the quality of your food.
white chocolate dipped ginger cookies with holiday sprinkles

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

stack of white chocolate dipped ginger cookies with Christmas sprinkles

Soft Gingerbread Cookies

Yield: 30 cookies
Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Meet your new favorite holiday cookie recipe! Soft Ginger Cookies, generously dipped in velvety white chocolate, are so irresistible that even Santa would trade his milk for them.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ¼ teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar, divided
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/3 cup molasses
  • 2 teaspoons vanilla extract
  • 2 cups white chocolate chips
  • 2 teaspoons coconut oil (or shortening)
  • 1/4 cup Christmas sprinkles

Instructions

  1. Combine flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a mixing bowl; set aside.
  2. Cream together butter, 1/2 cup granulated sugar, and brown sugar in an electric stand mixer with a paddle attachment. Add egg, then mix in molasses and vanilla.
  3. Gradually add the dry ingredient mixture to the mixer set on low speed, mixing until combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
  4. Preheat the oven to 350°F. Scoop 1 ½ tablespoons of dough at a time and shape into balls. Roll the dough balls in the remaining granulated sugar to coat.
  5. Transfer coated dough balls to parchment paper (or a Silpat mat) lined baking sheets, spacing them 2 inches apart. Flatten the dough balls using the bottom of a glass or measuring cup. Bake for 8-10 minutes.
  6. Remove baked cookies from the oven and transfer them to a cooling rack.
  7. Once the cookies have cooled, melt 1 cup white chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl in 20-second bursts, stirring between intervals until melted and smooth. Avoid overcooking. *Note: The chocolate will cool and harden, so repeat the melting process for a second batch of white chocolate if needed.
  8. Dip half of each cookie in melted white chocolate, wiping the edge with a spoon to remove excess. Place on parchment paper or Silpat to cool and set. Add sprinkles while the chocolate is still wet, before it sets.

Notes

STORAGE

  • When stored in an airtight container, these cookies remain fresh for up to a week, maintaining their soft and chewy texture.
  • To help keep the soft gingerbread cookies just right without becoming soggy, put a paper towel in the container with the cookies to absorb the extra moisture.
  • Refrigerating the cookies shouldn’t be necessary unless your kitchen is particularly warm or overly humid. Simply store them in a cool, dry place to maintain their quality.
  • You can freeze white chocolate-dipped cookies. Ensure they’re thoroughly cooled and store them layered on parchment paper in a freezer-safe container for up to a month.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 86mgCarbohydrates: 27gFiber: 0gSugar: 18gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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ginger cookie collage