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!

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!

• Chocolate Swiss Roll
• Peppermint Mocha Brownies
• Gingerbread Men
• Rolo Peanut Butter Blossoms

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From the recipe box

White Chocolate Dipped Ginger Cookies

Soft and chewy ginger cookies packed with warm spices, rolled in sugar, and dipped in creamy white chocolate. Perfect for Christmas baking!

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5 from 1 vote

Prep 20 minutes minutes

Cook 10 minutes minutes

Total 30 minutes minutes

Yields 18 cookies

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Ingredients

• 1 ¾ cups (218g) plain/all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ¼ cups (250g) caster/granulated sugar
• ⅔ cup (150ml) vegetable oil
• ¼ cup (80g) molasses/black treacle
• 1 large egg
• 1 teaspoon vanilla extract
• Granulated sugar, for rolling
• 3 cups (525g) white chocolate chips

Instructions

• Preheat the oven to 180°C/350°F/Gas 4. Line two baking trays with parchment paper or silicone baking mats. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
• In a separate large mixing bowl, whisk together the sugar, vegetable oil, molasses, egg, and vanilla extract until well combined.
• Add the dry ingredients to the wet ingredients and mix until fully combined and a soft dough forms. Avoid overmixing.
• Divide the dough into 18 equal-sized balls. The dough may be slightly sticky, so lightly dampen your hands with water if needed.
• Place some granulated sugar in a small bowl. Roll each dough ball in the sugar until evenly coated.
• Place the dough balls onto the prepared baking trays. Bake for 8–10 minutes, or until the cookies have spread and developed cracks on top. The centres should still look slightly soft.
• Leave the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
• Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each interval, until completely melted and smooth.
• Dip one half of each cooled cookie into the melted white chocolate, allowing any excess to drip off.
• Place the dipped cookies onto a sheet of parchment paper and leave at room temperature until the chocolate has completely set.
• Once the chocolate has set, serve and enjoy!

Recipe notes

Molasses: Use regular or unsulphured molasses for the best flavour. Avoid blackstrap molasses, which has a much stronger, more bitter taste.

Vegetable oil: A neutral-flavoured oil works best for these cookies. Sunflower or canola oil can also be used.

White chocolate: Use good-quality white chocolate chips or chopped white chocolate for dipping. Melt gently in short intervals to prevent overheating, as white chocolate can scorch easily.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week. Allow the white chocolate to set completely before stacking, placing parchment paper between layers if needed.

Make ahead: Unbaked cookie dough balls can be stored in an airtight container in the fridge for up to 5 days. Roll in granulated sugar just before baking.

Freezing: Unbaked cookie dough balls can be frozen for up to 3 months. Freeze until solid, then transfer to a freezer-safe container or bag. Bake directly from frozen, adding approximately 1 extra minute to the baking time.