We recently came across this recipe for white chocolate dipped ginger cookies from Cooking Classy, and we immediately fell in love. Not only do the cookies look amazing, but they’re simple enough to recreate at home, and make the perfect holiday gift.
And after making these ourselves, we need to tell you that this recipe is rock solid. We only made a couple slight adjustments to the original recipe, and they came out deliciously chewy, buttery and rich with warm holiday spices. In fact, the added white chocolate dip and sugary holly leaves are just icing on an already incredible cookie base, but the added touches make them extra sweet. This is definitely a recipe you’ll want to turn to every year for the holiday season.
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup (1½ sticks) butter, softened
- ½ cup sugar
- ½ cup packed light-brown sugar
- 1 large egg
- ¼ cup molasses
- 2 tsp vanilla extract
- ½ cup sugar in the raw (or regular sugar)
- 3 cups white chocolate chips
- Wax paper or parchment
- Red and green candy melts (or tinted royal icing/frosting)
- Sift the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a large bowl, making sure the ingredients are well combined. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Scrape down the sides and add the egg until incorporated. Add the molasses and vanilla extract and beat, scraping down the sides, until everything is mixed together.
- Slowly add the dry ingredients and beat until just combined. Remove bowl from stand mixer, and scrape the sides down with a spatula. Cover and place in the refrigerator for 30 minutes.
- Line your cookie sheet with a silpat mat and preheat oven to 375F. Place ½ cup raw sugar (or regular sugar) in a bowl and set aside. Remove dough from refrigerator and, using your hands, roll balls that are 1½ to 2 inches in diameter with the dough. Place dough balls in the bowl with the raw sugar until evenly coated. Place balls on cookie sheet, leaving 2 inches space between each ball. Flatten each ball into discs and place in the preheated oven. Bake for 12-14 minutes, or until the edges are just turning golden brown. Remove from oven and place on a cookie rack to cool.
- Once cookies have cooled completely, melt the white chocolate chips in a heat-safe bowl in the microwave for 1 minute. Remove and stir. The chips should be completely melted, but if not, place back in the microwave for another 10-15 seconds.
- Tear off a length of wax paper and place it on your counter. Dip cookies into the melted white chocolate chips, one by one, scraping the excess off the bottom as you remove it from the bowl. Place on wax paper and allow white chocolate to set until completely hardened.
- To decorate your cookies, start by tracing the outline of your holly leaves with icing. Fill in the leaves with the icing, and using a piping tip, create your berries using red frosting. You may want to experiment with a couple throwaway cookies first to get the hand of it.
- Allow all the frosting and icing to harden, and then package in medium cellophane bags. Attach a holly hang tag and hand out to all your favorite people for the holidays.
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