Chewy ginger cookies dipped in white chocolate decorated with festive sprinkles is a delicious addition to your Christmas baking repertoire.
Baking cookies is synonymous with Christmas. Ginger cookies even more so. These ginger cookies dipped in white chocolate is a Christmas regular for me and makes such a great holiday cookie. I love their gingery chew and the white chocolate adds just the right amount of sweetness. I love decorating them with festive sprinkles for added flair but they are perfect as is.
Table of Contents
Full recipe and amounts can be found in the recipe card below.
- Butter. I use room temperature salted butter (because that is most often what I have), but feel free to use unsalted.
- White Sugar. Granulated sugar.
- Brown sugar. Muscavado, Demerara, etc.
- Golden syrup. Golden syrup is another addition to my cookie recipe that adds to the chewiness of these cookies. Golden syrup can be found in most supermarkets or online and is a great addition to your baking pantry. If you can’t find golden syrup, honey or corn syrup are good alternatives.
- Flour. All purpose flour or cake flour.
- Baking soda.
- Ground ginger. Feel free to add a pinch of other warming spices like nutmeg, ground cloves or ground cinnamon.
- White chocolate.
- Make the cookie dough: Cream the butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment. Alternatively use a large bowl and a hand mixer. Add the egg and golden syrup and mix well. Sift in the dry ingredients then mix until just combined.
- Bake the cookies: Roll small balls of the mixture in between your hands then place on parchment paper lined sheet pans or cookie sheets. Place the cookies in a preheated oven and bake for 10-15 minutes until the cookies are golden brown with crisp edges. Remove from the oven and allow to cool completely on wire racks.
- Dip in chocolate: Melt white chocolate in a medium bowl set over a pan of barely-simmering water then dip the cookies in batches so that half is covered. Decorate with sprinkles (optional) then allow to set.
This recipe is more designed for chewy soft gingerbread cookies, rather than crispy gingerbread man style cookies. However, you can roll the dough out between two sheets of parchment paper then refrigerate for 30 minutes. Using a cookie cutter dipped into flour, cut the gingerbread men out and place on baking sheets lined with parchment paper. Refrigerate for another 30 minutes before baking to prevent spreading. Bake until the cookies are crisp and golden brown.
Freezing and making ahead
- Freezing: Cookie dough balls can be frozen on a parchment-lined sheet and then transferred to a freezer bag. Freeze the cookies for up to 3 months and bake from frozen.
- Make ahead: Cookie dough can be refrigerated for up to a day in advance. Baked cookies will last for 3-5 days in an airtight container at room temperature.
- Coconut oatmeal cookies
- White chocolate cranberry cookie bars
- Easy spiced soft sugar cookies
- Nutella-stuffed choc chip cookie bars
- ¾ cup butter room temperature
- ½ cup dark brown sugar
- ½ cup white sugar
- 1 extra-large egg
- ½ cup golden syrup
- 3 cups flour
- 1½ tsp baking soda / bicarbonate of soda
- 1 tbsp ground ginger
- ½ tsp salt
- 150 g (5oz) white chocolate for dipping
- sprinkles (optional)
- Line 2 large cookie sheets / baking sheets with parchment paper. Preheat the oven to 180°C/350°F.
- Cream the butter and sugars together until light and fluffy.
- Add the egg and golden syrup and mix well.
- Sift in the dry ingredients then mix until just combined.
- Roll small balls of dough in between your hands then place on the lined baking sheets.
- Place in the oven and allow to bake for 10-15 minutes until the edges are crispy and the cookies are golden brown.
- Remove from the oven and allow to cool completely.
- Melt the chocolate then dip the cookies into the melted white chocolate. Decorate with sprinkles then allow to set before serving.