How cute are these White Chocolate Dipped Ginger Cookies?! I was inspired to bake these by Baking with Blondie, I opted to use a favorite ginger cookie recipe of mine and was inspired by her recipe to dip the cookies in white chocolate and add some festive holly sprinkles. These were a crowd favorite, amazingly easy to gift, since they aren’t very fragile, and when decorated they froze well, so you can make them ahead of time!
3/4 cup Butter, softened
1 cup Sugar
1 large Egg
1/4 cup Molasses
2 1/4 cups Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Soda
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Salt
Sugar, for rolling
White Candy Melts
- In a stand mixer, cream together butter and sugar for five minutes. Beat in eggs and molasses until combined.
- In a separate bowl, combine all of the dry ingredients.
- Gradually add the dry ingredients to the stand mixer, mix well.
- Using a large ice cream scoop, scoop the dough into balls, roll in sugar and place on a parchment lined cookie sheet about two inches apart.
- Bake at 350 degrees for 10-12 minutes. Allow to cool for 2 minutes on the pan and then transfer to wire racks to finish cooling.
- After the cookies have cooled, you can decorate them! To decorate, melt white candy melts, dip half of each cookie in the white chocolate and placed the dipped cookie on a parchment lined baking sheet. Before the chocolate sets add holly sprinkles to each cookie.
Tip #1: When measuring molasses it can get sticky, so spray the measuring cup with cooking spray and it will be easier to get the molasses out.
Tip #2: I melted the candy melts in my Wilton Candy Melter, this thing is a game changer! It saves me so much time, I also waste a lot less chocolate because it always heats it to the right temperature and if you allow the chocolate to harden in silicone pot you can pop it out when it cools and save it for future use.
Tip #3: I use tweezers to place the holly sprinkles to get the perfect placement.