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Looking for a gingerbread cookie that screams Christmas without being a flat, crispy gingerbread man? These white chocolate dipped gingerbread cookies, inspired by Your Cup of Cake, are for you! You may never pull out your Christmas-themed cookie cutters again.
Gingerbread people seem to get all the cookie-loving attention around the holidays. Their cute shape, crisp texture, and warm spices make them a Christmas cookie favorite. But, alas, just the thought of rolling out dough, punching out gingerbread shapes, and meticulously decorating them can sap all your cookie-baking enthusiasm. That’s where these soft, chewy chocolate-dipped gingerbread cookies save the day.
ALSO TRY: Our Reindeer Oreo pops are a fun and easy Christmas treat your kids can help make
Made with all the heartwarming gingerbread spices, molasses, and vanilla, these holiday treats are baked into scrumptious round cookies that are lavishly dipped into melted white chocolate and festively sprinkled with red, green, and white stars and wreaths. Only half of each cookie is decadently dipped and decorated, giving them a stunning presentation on your holiday dessert table.
Delicious Christmas gift tips: These white chocolate dipped gingerbread cookies will easily be the tasty talk of the cookie swap, but don’t just treat your cookie-swapping friends to a batch. Make lots of extra cookies and package them up in decorated mason jars. Give them to your neighbors, co-workers, and the teachers at your kiddos’ school. Be warned: These cookies are so good, everyone will want you to share the recipe.
Combine the dry ingredients
In a medium-sized mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Beat wet ingredients together
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar. Beat until the mixture is light and fluffy. Add molasses, egg, and vanilla extract, beating until combined.
Add the dry ingredients to the wet ingredients
In three equal additions, slowly add the dry ingredients to the butter mixture, mixing after each addition until the flour mixture is incorporated.
Refrigerate the dough
Wrap the dough in plastic and refrigerate for at least 1 hour or overnight.
Shape the cookies
Scoop the dough out in heaping tablespoonfuls and roll into balls. Roll the balls in powdered sugar and place on parchment-lined baking sheets. Use your fingers to lightly press down on the cookie balls to flatten them slightly.
Ready to bake the cookies
Bake the cookies at 350F for 10 to 12 minutes. Cool the cookies on wire racks.
Melt the white chocolate and decorate
Place the white chocolate chips in a microwave-safe bowl. Melt the chocolate in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Working quickly, dip one-half of each of the cooled cookies into the melted white chocolate.
Add sprinkles
Sprinkle the chocolate-dipped side of the cookies with red, green, and white candy stars and wreaths.
Let cookies set
Place the decorated cookies on parchment-lined baking sheets to allow the chocolate to cool and harden. Serve.
Your new favorite gingerbread cookie!
A great choice for the cookie exchange or party
White chocolate is the perfect compliment to spicy gingerbread
Christmas sprinkles add a colorful touch
Enjoy a cookie today!
Scrumptious!
White chocolate dipped gingerbread cookies
Yield 40 cookies
Ingredients
- 3 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1-1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/3 cup dark molasses
- 1 egg, at room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1/3 cup powdered sugar (for rolling balls)
- 3/4 cup white chocolate chips
- Red, green, and white star and wreath sprinkles
Instructions
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt. Set dry ingredients aside.
- In bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar. Beat for 4 minutes or until light and fluffy.
- Add molasses, egg, and vanilla extract, beating until combined.
- Slowly add dry ingredients to butter mixture in three equal batches, mixing after each addition just until combined.
- Chill dough for at least 1 hour or overnight.
- Scoop out dough into heaping tablespoons and roll into balls. Then, roll each ball in powdered sugar. Place balls on prepared baking sheets.
- Using your fingers, lightly press down on cookie balls to flatten them slightly.
- Bake cookies for 10 to 12 minutes.
- Remove from oven and place baking sheets of cookies on wire racks to cool.
- Meanwhile, place the white chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
- Working quickly, dip one-half of each cooled cookie into melted white chocolate. Sprinkle with red, green, and white stars and wreaths. Place cookies on parchment-lined baking sheets to allow chocolate to harden.
- Serve.
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