White Chocolate Dipped Chewy Ginger Cookies

I’ve been making ginger cookies for years. Let’s just say A Bountiful Kitchen has covered more than it’s fair share of ginger cookie testing. I have all varieties on my blog,  famous Frosted Gingerbread Cookies with Buttercream Frosting  from Cutler’s Bakery in Bountiful (not a copycat, recipe straight from Curt Cutler himself),  Gingersnaps, so crisp and snappy you can stack them high on a plate. Want a Soft Gingersnap Cookie topped with sugar? Check.  I love the Chocolate Ginger Cookie from last year… Oh can’t forget the  traditional shaped Lemon Gingerbread Cookies or Melinda’s Gingercream Cookies with Brown Butter Icing  !  The ginger cookie I made for years, without fail,  and received recipe request after request is my Giant Ginger Cookie. Still love it.

A few years ago, my friend Laurie, who is famous for her Amazing Chocolate Cake, made some white chocolate dipped ginger cookies and brought them to a cookie exchange. I loved the combination of ginger and white chocolate in a cookie!  I didn’t ever get the recipe from Laurie, so I used a recipe I’ve been working on for a butter based ginger cookie and then simply dipped my cookies into melted white chocolate when cooled.

This is a cookie you’ll want to put on your Christmas baking list year after year. These cookies stay soft and chewy for days. Really, for days! I left a few out on my counter overnight and they did not dry out. Oncovered. In the dry desert 🙂  Several days after being dipped… still soft and chewy.  Hope you enjoy these soft and chewy cookies on your holiday cookie platter!

White Chocolate Dipped Chewy Ginger Cookies

4.50 from 8 votes

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Author: Si Foster

Ingredients 

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup powdered sugar
• 2 eggs
• ½ cup molasses
• 2 ¾ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ———————————————–
• white chocolate for dipping cookies, about 2 cups

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Instructions

• Beat butter and sugars until smooth and fluffy, about 3 minutes.
• Beat in eggs and molasses.
• Add the flour and rest of the ingredients and mix just until the flour disappears and all ingredients are incorporated on low speed or by hand.
• Using a 2 inch cookie scoop, or spoon, scoop the dough out into balls and place on cookie sheet lined with parchment paper, or lightly greased.
• Place 6 cookies per pan.
• Heat oven to 350 degrees and bake for about 10-12 minutes until cookies are set and a top crust has formed.
• Cool completely.
• When ready to dip, melt the white chocolate in a bowl over a double boiler on stove or in microwave.
• If using microwave, heat for about 30 seconds at a time, to insure the chocolate does not overheat and burn.
• Stir with spoon, heat just until chocolate melts.
• Using a spoon, spread the melted white chocolate over half of the top of cookie.
• Place on parchment paper or wax paper until chocolate is set and firm.