White Chocolate Dipped Ginger Cookies | Holiday Cookie Recipe

In this video, learn how to make white chocolate dipped ginger cookies decorated with adorable royal icing holly berries and leaves—perfect for the holidays! These festive cookies combine the spicy warmth of ginger with the creamy sweetness of white chocolate for a delicious and beautiful holiday treat.

We’ll guide you step-by-step through the process, from baking the ginger cookies to dipping them in smooth white chocolate and piping delicate holly leaves with royal icing. Whether you’re prepping for a Christmas party or looking for a festive homemade gift, these holiday cookies are sure to impress.

What You’ll Learn:

• How to bake the perfect ginger cookies
• Tips for dipping cookies in white chocolate
• Step-by-step guide for creating holly decorations with royal icing

Why You’ll Love This Recipe:

• Easy-to-follow instructions
• Perfect for Christmas or holiday gatherings
• Beautifully decorated cookies that taste as good as they look

• Cookie
  • 2 1/4 cups (270 g) AP flour
  • 1/4 cup (82 g) molasses
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (100 g) + 3 tbs granulated sugar, divided
  • 1/2 cup (105 g) light brown sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
• White Chocolate Dipping
  • 3 cups (12 oz) white chocolate
  • 3 tbs shortening
  • Red & green royal icing for holly decoration (optional)

1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated sugar and brown sugar until well blended.
3. Mix in the egg, then blend in the molasses and vanilla. With the mixer on low speed, slowly add the dry ingredients and mix until combined. Cover the bowl with plastic wrap and chill for one hour. Preheat oven to 350o F during the last 10 minutes of chilling.
4. Scoop dough out about 1 1/2 tablespoons at a time and shape into a ball. Roll in the remaining 3 tbs of granulated sugar.
5. Place cookies on a parchment lined baking sheet, spacing cookies 2 inches apart. Flatten each cookie slightly.
6. Bake in preheated oven for 8-10 minutes up to 12 minutes. The longer the cookies bake the crispier the finished cookie will be.
7. Transfer to a wire rack to cool completely.
8. In a microwave safe bowl, melt 1 cup of white chocolate with 1 tbs shortening at a time in the microwave on high power for 15 second intervals, stirring between between intervals until melted & smooth.
9. Dip half the cookie into the melted chocolate and run the bottom of the cookie slightly against the edge of the bowl to remove the excess chocolate. Melt additional chocolate + shortening as needed. Allow white chocolate to set.
10. Decorate with holly & leaves or sprinkles.
11. Enjoy!