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.
Other favorite Christmas cookie recipes:
Caramel Filled Bon Bon Cookies
Candy Cane Peppermint Kiss Cookies
See all of my cookie recipes.
Ginger Cookies Dipped in White Chocolate
White Chocolate Dipped Ginger Cookies
Soft and spicy gingersnap cookies dipped in melted white chocolate.
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
- 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.
- Bake on lightly greased cookie sheets at 350° for about 6-7 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.
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:
66Serving Size:
1Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 122mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 1g
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I made these for my Photo Club and what a hit!!! Everyone raved about them. Best Ginger cookie I have ever made. The white chocolate made them so special. I can’t believe I even caught a few people stuffing them in their pockets. Thanks for a great recipe!
These look amazing. I had a great recipe years ago that was similar but used cream cheese frosting instead of the white chocolate. I lost the recipe when I moved, I have been looking for a similar one for years. Thank you, I think I want to try this both ways.
I’ve never thought of topping them with cream cheese frosting, but I bet that would be delicious! (Of course I think cream cheese frosting is good on just about anything.) 🙂
Love that you dipped these in chocolate! So yummy and the perfect addition to our holiday baking.
Oh yes, dipping them in chocolate is a must at our house. So good!
The perfect holiday cookie!! I can’t wait to try these!! AMAZING!!
Oh my gosh these were heaven! Thanks so much for the recipe!
You’re welcome. So glad you liked them!
My favorite Christmas cookie!!
They are at the top of my list as well!
These are a perfect holiday cookie. Ginger Snaps and white chocolate sound so amazing together.
Hi, quick question, do you hand mix this dough or use a stand mixer?
I use an electric mixer for the wet ingredients, then I stir in the dry ingredients. You could use a stand mixer instead. I always stir in the dry ingredients for my cookies so I don’t overmix and activate the gluten, which makes for tough cookies. Hope that helps!
What kind of oil do you use in ginger dip cookie. A cup is a lot. Why not butter
I usually use vegetable or canola oil. When I got the recipe from my neighbor, it called for oil. Since they were the best gingersnaps I’d ever had, I didn’t question the oil! 🙂
I do know that many baked goods made with oil turn out softer because oil is softer at room temperature than butter is.
I have a quick question. Do you know if these would freeze well?
I don’t know how they would do after being dipped in chocolate, but if you freeze them before that step, they would be just fine. I freeze cookies all the time! Just make sure they are in an air tight container and they work perfectly!