Chocolate Dipped Ginger Cookies
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Even better than traditional holiday cookies, these chocolate dipped ginger cookies are the ultimate cookies for the season.
Molasses is not a necessity in every household. But trust us when we say: you’ll definitely want to pick some up to make our Chocolate-Dipped Ginger Cookies.
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Are you ready for the perfect holiday cookies? My kids ate them up! Add them to your holiday cookie trays, serve them at a party, or hide them and save them for yourself.
These ginger cookies are flavourful, aromatic, and boast beautiful texture. The cookie itself is soft and chewy, but its chocolate-dipped portion provides a touch more crunchiness. Together, this cookie’s elements bring a perfect balance with taste and texture. Sheer, sheer perfection.
Are These Gingersnaps?
These ginger cookies taste and look just like gingersnaps. Yes, they are pretty much the same cookie.
In fact, my recipe will teach you how to make homemade gingersnaps. Save this recipe so that you can have it. Gingersnaps are the perfect addition to a holiday cookie tray.
And dipping them in white chocolate is the best way to enhance a classic holiday treat.
Ingredients Needed to Bake Ginger Cookies
The base ingredients of our ginger cookies include:
- Granulated sugar
- Butter
- Molasses
- Egg
- Flour
- Baking powder + baking soda
- Salt
Molasses Substitute
If you don’t have molasses, use either honey, maple syrup, or dark corn syrup. Molasses has a unique flavor, but these other sweeteners will work perfectly in the recipe.
The batter also has the following ground spices:
- Cinnamon
- Nutmeg
- Ginger
- Cloves
The simple mix of spices is what gives these ginger cookies their unique flavor.
How To Change The Cookies
What are some things you can do to change these cookies?
Use different cookie cutters. I made them round, but you can cut them out with cookie cutters and make fun shapes. Kids love this part!
Add food coloring to the white chocolate and create fun colors. Red and green are festive colors this time of year.
Melt dark chocolate or milk chocolate. I think the white chocolate tastes the best, but you can dip the cookies in other types of chocolate instead.
How To Store The Cookies
Store the white chocolate dipped ginger cookies in an airtight container. Then, keep them at room temperature and eat them within a week.
Store them on your counter or in the pantry.
You can also freeze the cookies, too. Place them in a single layer on a parchment paper-lined baking sheet and put the baking sheet in the freezer. When they’re completely frozen solid, put them in a freezer-safe food storage bag. Keep them frozen for a max of six months.
Easy Recipe for Chocolate-Dipped Ginger Cookies
Follow our recipe down below to bake a batch of these mouthwatering ginger cookies. We’re pretty certain that they’ll become a favourite in your household.
Chocolate-Dipped Ginger Cookies
SERVINGS
Ingredients
- ¼ cup granulated sugar
- ¼ cup butter softened
- ¼ cup molasses
- 1 each large egg room temperature
- 2 tbsp all-purpose flour + extra for rolling
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate
- 2 tbsp sprinkles Golden
Instructions
- In a large bowl, cream together sugar, butter, molasses and egg until light and fluffy.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, ground ginger, ground cloves, baking soda and salt.
- Slowly add dry ingredients to wet ingredients. Mix until cookie dough forms.
- Wrap the cookie dough in plastic and refrigerate for one hour.
- Remove the cookie dough from the fridge and allow to sit for 5 minutes.
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Sprinkle some flour on a clean working surface and also, on a rolling pin.
- Roll out cookie dough until it’s about ¼ of an inch thick. Use a circular cookie cutter, about 2 1/2 inches in diameter to cut out 24 cookies. If there is any dough left over, you can wrap it and keep it in the fridge for up to 5 days.
- Line up each tree cookie on lined baking sheet and bake for about 8 minutes. Allow to cool completely before decorating. (There should be 12 cookies per lined baking sheet).
- Pour candy melts into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until candy is completely melted.
- Dip half of each cookie into the melted candy. Place gently back onto the lined baking sheet. Garnish with golden sprinkles and allow to set before serving.
Nutrition
Are you a fan of ginger cookies/gingerbread?
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