White Chocolate Ginger Cookies Recipe: You must try these super soft and chewy ginger cookies filled with gingerbread flavor that are dipped with melted white chocolate!
There is seriously nothing like cookie season. Besides the presents under the tree, I can’t imagine a December not filled with holiday cookies of ever single type. This is the time of the year where I get to let my imagination run wild with cookie flavor combos and ideas galore. However, there is nothing like a truly classic cookie done right.
I happen to love gingerbread cookies but am not a big fan of the work. Get me away from a cookie cutter and royal icing and stick me with a tablespoon and some dough, and I’m all good. This ginger cookies recipe is just what I crave without all of the hard work and discipline. Dipped in a little white chocolate and topped with festive sprinkles, you get all of the decor but low key style.
What I love about this white chocolate ginger cookies recipe dough is how effortless it truly comes together. The butter is melted and cooled, which means you can basically whisk all of the ingredients together without a mixer. How easy is that? In addition to the ease and great gingerbread flavor in these cookies that comes from ground ginger, molasses AND brown sugar, these cookies have the absolute perfect chewy and soft texture. I used White Lily Flour, which is truly a baking must whenever you want quality baked goods. From biscuits to all things sweets, White Lily truly comes through with tender and fluffy baked goods each and every time. You can even use their All-Purpose Wheat Flour or their Wheat Flour and White Grape Seed Flour Blend for this recipe.
My family polished off the entire batch of these white chocolate ginger cookies, and they are super adorable too! I suggest getting in the kitchen with the ones you love to make these then curling up to watch your favorite Christmas movies. We watched Home Alone and laughed the entire time like we saw it for the very first time.
Disclosure: This post is sponsored by White Lily Flour and all opinions expressed here are my own.
Here are some of the products I used for this recipe:
- ½ cup unsalted Butter, melted then cooled to room temperature
- ½ cup light brown sugar, packed
- ⅓ cup molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- Optional: 1 teaspoon granulated sugar
- 6 ounces white chocolate
- Holiday sprinkles
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Add melted butter to medium sized bowl then whisk in brown sugar and molasses until smooth.
- Next whisk in large egg and vanilla extract until incorporated.
- In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt until well mixed then add to wet batter until blended.
- Measure tablespoon amounts of dough and roll into balls. If you would like, roll them in sugar before putting on the cookie sheet making sure to space each dough ball ½ inch apart. These don't spread too much.
- Bake for about 8 minutes (definitely no more than 10 to keep them chewy) then remove and allow to cool.
- Add white chocolate to a microwave safe bowl and microwave in 20 second intervals stirring between each interval until completely melted.
- Dip one side of each cooled cookie into white chocolate and place back on parchment paper. Add sprinkles to chocolate and allow to chill and serve.