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White Chocolate Dipped Ginger Cookies

White Chocolate Dipped Ginger Cookies – Soft and chewy crinkled ginger cookies deliciously spiced with warm autumn flavours and dipped in creamy white chocolate!

White Chocolate Dipped Ginger Cookies in a loaf pan lined with parchment paper.

Happy December!

Bring on the festive baking! Let me start it off with these deliciously chewy crinkled ginger cookies, dipped in creamy white chocolate. I just love the smell of my kitchen as these cookies bake…

White Chocolate Dipped Ginger Cookies

This is a super easy recipe to throw together. No need to get the electric mixer out, just simply throw all the ingredients together and whisk!

Ginger cookies have been one of my favourites ever since I was little. I love them dipped in a cup of tea, or a glass of milk 😉

More Christmas recipes to try next!

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White Chocolate Dipped Ginger Cookies

Soft and chewy crinkled ginger cookies deliciously spiced with warm autumn flavours and dipped in creamy white chocolate!

  • 1 and 1/4 cups caster/granulated sugar (250g)
  • 2/3 cup vegetable oil (150ml)
  • 1/4 cup molasses (80g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups plain/all-purpose flour (218g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Granulated sugar (for rolling)

For Dipping

  • 3 cups white chocolate chips (525g)
  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper, or a silicone mat.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

  3. In a separate bowl, mix together the sugar, oil, molasses, egg, and vanilla until combined. Add in the dry ingredients, and mix until combined.

  4. Roll the dough into 18 small balls (the dough may be a little sticky, damp your hands with warm water to make it more manageable). Fill a small bowl with granulated sugar, and roll each ball in the sugar until it is completely coated.
  5. Place the balls on the prepared baking tray, about 2 inches apart. Bake for 8 – 10 minutes, until the cookies start to crack on top. Let cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
  6. In a microwave-safe bowl, add the chocolate chips. Microwave in 20 second intervals, stirring between intervals, until melted.

  7. Dip half of a cooled cookie in the melted chocolate, then place on baking paper, and leave to set. Repeat with all the cookies.

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

The calories are an estimate only.

Adapted from Canadian Living

A long image of White Chocolate Dipped Ginger Cookies with text overlay.
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