These White Chocolate Ginger Cookies are like a traditional ginger cookie made a bit sweeter with a white chocolate dip!
Yay for a week full of cookie recipes! These White Chocolate Ginger Cookies from Cooking Classy are another true win.
Everyone who knows me knows that I am not a great baker. I can cook all day, but when it comes to baking it’s a miracle if it turns out edible.
These White Chocolate Ginger Cookies are like classic ginger cookies, but made a bit more indulgent with a white chocolate dip. They’re fairly simple to make and come out nice and moist with a delicious flavor.
I love that the cookies are rolled in sugar prior to baking, so you get that extra bit of sweetness and texture on the outside. These hold up really well in an air-tight container, so they’d be perfect to make ahead for holiday gifts or for a party.
When it comes to Christmas cookie recipes, I always love my all-time favorite recipe for How To Make The Easiest and Best Christmas Cookies, but I also love to try new recipes each year to see which ones I might make again. These White Chocolate Ginger Cookies definitely fit the bill.
So if you’re looking for a new Christmas cookies recipe to make this year, give these a try! They’re super fun to make with little ones because they can do the chocolate dipping. Because if dipping cookies in chocolate isn’t fun, I don’t know what is.
Happy holidays!
Recipe inspired by Cooking Classy.
2
1 hrPrep Time
10 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup + 3 Tablespoons granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 10 ounces vanilla almond bark
- 3 Tablespoons shortening
Instructions
- In a medium bowl, whisk together flour, salt, ginger, cinnamon, cloves, nutmeg, and baking soda until combined. Set aside.
- In a separate bowl using a mixer, cream together butter, 1/2 cup sugar, and brown sugar. Mix in egg, molasses, and vanilla extract.
- Mix the dry ingredients into the wet in batches, until just combined. Cover the dough with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F. Scoop the dough in tablespoonfulls, roll into a ball, and roll in the remaining 3 tablespoons sugar. Place on a parchment-lined baking sheet and flatten the tops slightly.
- Bake for 8-10 minutes. Let cool for 5 minutes, then transfer cookies onto a wire rack.
- Microwave almond bark and shortening in batches, in 10 second intervals, stirring each time, until melted. Dip each cookie halfway in the almond bark, then return to rack to cool to room temperature.
