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White Chocolate Dipped Ginger Cookies

White Chocolate Ginger Cookies

Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday - These White Chocolate Ginger Cookies are sure to warm up any winter day.
Course Dessert
Cuisine American
Keyword ginger cookies, holiday, white chocolate
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 15 cookies


  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon whole milk
  • teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground cloves
  • ¼ teaspoon table salt
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 12 oz white chocolate chips or candy melts
  • colored candy melts optional


  • Preheat the oven to 350°F.
  • Using a stand mixer, cream the granulated sugar, brown sugar and butter until fluffy. Scrape down the sides.
  • Add the egg, molasses, milk, ginger, cinnamon, ground cloves, and salt. Cream again until combined. Scrape the bowl down.
  • Add the flour and baking soda - stir until just mixed. Do not over mix.
  • Scoop the cookie dough (about 2 tablespoons) into your hand and roll it into a ball. (see photo for size reference)
  • Line a cookie sheet with parchment paper and place the rolled dough at least 2” apart.
  • Use the bottom of a glass and press down gently on each ball of dough.
  • Bake for 12 minutes, if needed - rotate the cookie sheet halfway. (depending on your oven)
  • Remove from the oven and allow cookies to sit for 5 minutes then transfer to a wire cooking rack.
  • Melt the white chocolate according to package directions in a small bowl (big enough to dip a cookie in half way though) Usually this is in 30 second increments at 50% power in the microwave.
  • Dip each cookie to coat half of the cookie.
  • Decorate each cookie as preferred using melted candy melts.