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
- 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
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.
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.
17 thoughts on “White Chocolate Dipped Chewy Ginger Cookies”
Not much of a cook, but I sure love your blog!! Have made a few of your delicious recipes (including the overnight croissant breakfast bake) and everyone loved it. Thank you for helping us all!!
I just made these for a cookie exchange today and they were the coveted cookie! My family LOVED them as well. Thank you, thank you!
Can you tell me how many cookies this recipe makes? Thanks!
yes! it makes about 18 cookies if using a 2-2 1/4 inch scoop.
I was also wondering about how many cookies this recipe makes. Thanks!
Making these right now, but mine are way undercooked at 12 mins, most are going 15 mins + and coming out fluffy not flat. Any idea what I’m doing wrong?
Is it okay to make ahead and refrigerate for a few days?
Sorry some of the responses on this recipe were lost in the WordPress conversion. Yes, this dough refrigerates well!
These are delicious. Though mine also came out fluffy rather than flat. What did I do wrong?
no idea? I have just the opposite issue with this recipe, usually more flat than I would like!
I also made these- following directions and Ingredients to exactness- and they were more cake like – not chewy and crackly on top. I’ve never had a cookie fail in my entire life! Do you refrigerate the batter before cooking? Any other tips? I see that others above in the comments had the same issue I have had. 🙁
I am not sure why, but some of my comments were lost last year when we converted to WordPress. I made these cookies again this morning (11/29/16) and they came out very similar to the photographs posted, (you can see my finished product and the balls of dough on my Instagram stories feature). They are a very flat cookie, chewy and not at all puffy! In fact, I wondered if I should add another 1/4 cup of flour to get them to puff up more a bit! Are you beating the sugars and butter until smooth? Also adding the molasses and beating until smooth? Very strange they turned out puffy! I have no idea why.
I was so excited to make these today and although they were very tasty they were cake like and fluffy….wondering is using 1/2 tsp baking soda maybe? Or less flour? I’d want em flat and crackle like yours!! 🙂
We made these for our neighbours this year. They were a hit, they even came back and told us how much they loved them. YUMM YUMM
What a nice neighbor gift! Thanks for your feedback and for reading ABK,
These were a hit! I made them for a Christmas party and they were gone in minutes. I was wishing I had left a couple home for myself 😉
I’m glad you liked this cookie recipe, it is one of my favorites! Now that the weather is cooler, chewy ginger cookies are the perfect go-to recipe.
Thank you for your comments!