White Chocolate Dipped Ginger Cookies . . . with plenty of spicy ginger and a coating of white chocolate, these are the perfect holiday cookie!

These gingersnaps are a tradition at my house, and we make them just about every year. Cranberry eggnog bread  and mint brownies are a couple more favorites. 

These dipped gingersnaps are definitely one of my most requested Christmas recipes. We give them out to friends and family for Christmas and they are a huge hit. In fact, if we happen to give out something else, I always have a few people complain call and tell me how much they missed them.

When I was growing up, my dad would buy bags of gingersnaps from the store, and they were always crisp and crunchy. I did not care for them.

I was in high school when I tasted my first homemade gingersnap. A neighbor brought it to a church party. After just one bite, I was in love. It was soft and chewy, perfectly spiced, and covered in sugar. So yummy. I made sure to get her recipe, and I have never found a better one!

After making them a couple times, I tried dipping a batch in melted white chocolate. The sweet creamy chocolate with the spicy ginger cookie is a match made in heaven. A new favorite cookie was born, and I have never looked back. These are seriously amazing cookies!

I like to make these cookies on the smaller size so it is easier to dip them. You can definitely make them bigger, but you will need to increase the cooking time by a minute or two.

How to make ginger cookies:

Beat oil, sugar, eggs, and molasses together in a large mixing bowl. Whisk together the dry ingredients in a small bowl. Stir into the sugar mixture. Roll dough into small balls, then roll in sugar. I like to use a cookie scoop to make sure my cookies are all the same size. 

Bake on lightly greased or silpat lined cookie sheets at 350° for about 7 minutes. Cool completely on wire racks.

Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies halfway into the white chocolate and lay on parchment paper or silicone pan liners till set.

Frequently asked questions about ginger cookies:

Why do these ginger cookies call for oil instead of butter?  That’s the way the recipe was given to me, and they were amazing, so I haven’t changed it. The oil does keep them softer at room temperature than butter would.

Do they really call for 2 tablespoons of ginger? Yes, 2 Tbsp is not a typo. They are full of ginger flavor, which pairs well with the sweet white chocolate.

How do I store my gingersnaps? They will keep for several days at room temperature. I have even mailed them, and they were still good after

Can I freeze ginger cookies? Of course. I recommend freezing them before they are dipped in chocolate. I like to store them in gallon freezer ziplock bags. You can store them in the freezer for up to  3 months.

Can I dip them in almond bark instead? Yes, almond bark works just fine. I prefer the taste of white chocolate chips, but almond bark is easier because you don’t need to add oil.

Ginger Cookies Dipped in White Chocolate

Yield: 5 1/2 dozen

White Chocolate Dipped Ginger Cookies

Print

Soft and spicy gingersnap cookies dipped in melted white chocolate.

Prep Time 20 minutes

Cook Time 7 minutes

Additional Time 20 minutes

Total Time 47 minutes

Ingredients

Cookies

• 1 cup oil
• 2 cups sugar
• 2 large eggs
• 1/2 cup molasses
• 4 cups + 2 Tbsp flour
• 4 tsp baking soda
• 1 tsp salt
• 2 Tbsp ground ginger
• 2 tsp cinnamon
• Sugar for rolling

Topping

• 3 cups white chocolate chips
• 3 Tbsp oil or shortening (not butter)

Instructions

1. Beat oil, sugar, eggs, and molasses in a large mixing bowl. Whisk together the dry ingredients in a small bowl. Stir into the sugar mixture till well combined. Roll dough into small balls and roll in sugar.
2. Bake on lightly greased cookie sheets at 350° for about 6-7 minutes. Cool completely on wire racks.
3. Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies halfway into the white chocolate and lay on parchment paper or silicone pan liners till set.

Notes

-The 2 tablespoons of ginger is not a mistake. It's what makes them really good. The spiciness is a perfect balance for the white chocolate, trust me!

-When you get to the last of the cookies, it will be hard to dip them. You can just spread the chocolate over the top of them, kind of like frosting.

Nutrition Information:

Yield:

66

Serving Size:

1
Amount Per Serving: Calories: 113 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 7mg Sodium: 122mg Carbohydrates: 13g Fiber: 0g Sugar: 13g Protein: 1g

Other favorite Christmas cookie recipes:

Chocolate Chip M&M Cookies

Caramel Filled Bon Bon Cookies

Christmas Cookie Sticks

Candy Cane Peppermint Kiss Cookies

See all of my cookie recipes HERE.