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!
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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)
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper, or a silicone mat.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
In a separate bowl, mix together the sugar, oil, molasses, egg, and vanilla until combined. Add in the dry ingredients, and mix until combined.
- 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.
- 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.
In a microwave-safe bowl, add the chocolate chips. Microwave in 20 second intervals, stirring between intervals, until melted.
- 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
Pam Luttenberger
Wednesday 26th of December 2018
Typing up the recipe I noticed (in the directions) that BAKING POWDER was not included in the "whisk together". Just thought you'd like to know (not criticizing).
Marsha
Wednesday 26th of December 2018
Thank you for pointing that out! Corrected now :)
Debbie from MountainMama
Wednesday 27th of January 2016
Oh, My!! I need these cookies immediately!! Pinned and shared on FB and Instagram!!
Marsha
Wednesday 27th of January 2016
Thanks, Debbie! :)
Yeezus
Wednesday 23rd of December 2015
I'M MAKING THESE COOKIES NOW. DO I USE THE MEASUREMENTS IN THE BRACKETS OR THE FRACTIONS, BECAUSE THEY AREN'T EQUIVALENT TO EACH OTHER. PLEASE RESPOND RIGHT AWAY, I'M LITERALLY IN THE MIDDLE OF MAKING THESE.
Marsha
Wednesday 23rd of December 2015
I would personally measure in grams, it's more accurate :)
Dini @ The Flavor Bender
Thursday 17th of December 2015
I am making this for Christmas! Absolutely amazing! I love the combination of ginger with White chocolate! So perfect! :D
Marsha
Thursday 17th of December 2015
Thanks, Dini! :D
Becky Forkey
Monday 14th of December 2015
Just making. Seem a little sticky to ball. I'm sure I followed the recipe. Should I add flour?
Marsha
Monday 14th of December 2015
I wet my hands a little, which made it easier to roll out balls instead of getting it all over my hands :) Enjoy!