As the holiday season rolls around, the warm, spicy aroma of gingerbread fills the air, inviting nostalgic memories and a sense of cozy comfort. White Chocolate dipped Gingerbread are going to elevate this classic treat with a delightful twist – cinnamon sugar. These cookies are not just any ordinary gingerbread; they’re soft, gooey, and sweet, adorned with a generous coating of cinnamon sugar and a dip of white chocolate, making them the perfect addition to your holiday parties.

White chocolate dipped gingerbread cookies on a plate

Why do gingerbread cookies need to be chilled before baking?

Chilling the dough is crucial for several reasons. It allows the butter to solidify, which prevents the cookies from spreading too much while baking. This results in a thicker, softer cookie. Additionally, chilling the dough allows the flavors to meld together, enhancing the overall taste.

Can I use molasses substitutes in gingerbread cookies?

Molasses is a key ingredient in gingerbread, giving it its distinct flavor and color. While substitutes like honey or maple syrup can be used, they will alter the flavor profile significantly. For authentic gingerbread taste, stick to molasses.

How do I ensure my gingerbread cookies are soft and not hard? 

The key to soft gingerbread cookies lies in the baking time. Over baking is the common culprit for hard cookies. Bake them just until they are set but still soft to the touch. If you are watching closely, pull them out of the oven as soon as they no longer look shiny and the edges look set. They will firm up as they cool.

Can gingerbread cookie dough be frozen for later use?

Yes, gingerbread cookie dough freezes exceptionally well. First, scoop the cookie dough into balls using a cookie scoop. Then, freeze those dough balls for 30 minutes. Place them in a freezer bag. When ready to use, put them directly on a light metal cookie sheet lined with parchment paper and bake as directed.

White chocolate dipped gingerbread cookies on a plate

What are in Chocolate Dipped Gingerbread Cookies?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough and it will result in an over salted treat.

Butter adds fats to your dough which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your cookies will melt down too fast and spread too much in the oven leaving you with a greasy, flat cookie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.

Brown Sugar

Brown sugar is granulated sugar with a little molasses mixed in. Molasses is a more bitter natural sweetener which actually makes the sugar a bit sweeter than plain granulated sugar. Brown sugar draws more moister into your treat and is more acidic, that means it will help make baking soda react.


Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your dough from collapsing.

Vanilla Extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.


Is a natural sweetener that has a distinct tangy flavor.

All-Purpose Flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods. 

Baking Soda

Elevates the pH level of your batter. It increases the spread in cookies and gives the crispy outside, soft inside texture everyone loves. Baking soda needs both an acid and a liquid to react. Things that will make baking soda react are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk, sour cream. Baking soda only reacts once, right when its mixed into your batter it will create little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Salt not only enhances flavor but also adds balance and masks any bitter flavors. Furthermore, it is the most powerful and oldest preservative. To ensure the best results, always make sure to use fine sea salt, as it melts down at the right speed in the heat of the oven. Conversely, if you use larger granule salt, it will not melt down fully when baked, resulting in salt crystals throughout your cookie, making it crunch as if you dropped it into sand.

Spices (Ginger, Cinnamon, Cloves, Nutmeg)

Offer the quintessential gingerbread flavor.

Cinnamon Sugar Mixture

Adds a sweet, spiced coating

White Chocolate Chips

Bring a creamy, sweet contrast to the spiced cookie.

White chocolate dipped gingerbread cookies on a plate

4 Tips for Making the Perfect White Chocolate Dipped Gingerbread Cookies:

  • Ensure all ingredients are at room temperature for uniform mixing.
  • When mixing the dough, avoid overworking it to prevent tough cookies.
  • Rolling the dough balls in cinnamon sugar adds an extra layer of flavor and texture.
  • Melting the chocolate in intervals prevents it from burning and ensures a smooth consistency.

How do you store Gingerbread Cookies?

Store cooled cookies in an airtight container at room temperature for up to a week. For freezing, place the baked cookies in a single layer in a freezer-safe container. You can stack more layers as long as you separate each layer with parchment paper. They can be frozen for up to 3 months.

Equipment Recommendations:

Recipes You May Love

White Chocolate Dipped Gingerbread Cookies

Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Servings: 24
Gingerbread brings back sweet memories of the holidays. These cookies are soft, gooey and sweet. The perfect treat for those holiday parties.


  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup molasses
  • 4 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • cinnamon sugar mixture ratio is personal preference
  • 1 1/2 cups white chocolate chips


  • In a standing mixer combine sugar and butter, whip on medium high speed for 1-2 minutes, until lighter in color and texture
  • Stir in eggs & vanilla
  • Add in molasses and mix until combined
  • In a separate bowl combine all the dry ingredients (flour, soda, salt, ginger, cinnamon, cloves, nutmeg)
  • Turn the standing mixer on low and slowly pour in the dry ingredients. Mix until the dough comes together
  • Cover mixer bowl and place dough in the fridge to rest for 1-3 hours
  • Preheat the oven to 350 degrees
  • Remove the dough from the fridge and scoop out cookie dough balls. Roll each ball in a cinnamon sugar mixture until fully coated
  • Bake for 8-10 minutes until the cookies no longer look shiny
  • Leave on the pan for 10 minutes before removing to finish cooling
  • In a microwave safe bowl, melt the chocolate chips in 30 second intervals
  • Dip the cooled cookie into the bowl of chocolate and lay on a parchment sheet to cool and set


Calories: 298kcal Carbohydrates: 44g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.3g Cholesterol: 43mg Sodium: 166mg Potassium: 238mg Fiber: 1g Sugar: 24g Vitamin A: 270IU Vitamin C: 0.1mg Calcium: 63mg Iron: 2mg

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